Hot Cross Buns Biscoff - Rohi Rīpeka me te Biscoff
A super fluffy spiced Hot Cross Bun with Dark Chocolate chunks and a gooey Biscoff centre.
Servings 12 delicious hot cross buns
Equipment
- 1 x 25 cm x 35 cm baking tray
Ingredients
The Spiced Dough – Te Pokenga Raukikini
- ¾ C + 1 tablespoon (200) wai wera (hot water, from the tap)
- ¾ C + 2 tablespoon (215) miraka aromahana (lukewarm milk)
- ½ C (90 g) huka hāura (brown sugar, tightly packed)
- 1 tablespoon + ¼ teaspoon (12 g) īhi horo (instant yeast)
- 4 ⅓ C (650 g) puehu parāoa kounga (high grade flour)
- 1 hēki (size 7)
- 1 tablespoon (15 ml) wanira
- 2 teaspoon raukikini katoa (allspice)
- 1 heaped tablespoon rau kikini whakauruuru (mixed spice)
- 1 tablespoon hinamona kuoro (ground cinnamon)
- 1 ½ teaspoon tote (salt, fine)
- 80 g pata kūteretere (softened butter)
- 160 g tiakarete parauri (dark chocolate, 50%). You can use chocolate drops here, I find them a bit sweet but up to you.
- 400 g smooth biscoff spread (chilled, keep in the fridge until needed)
The Crosses - Ngā Rīpeka
- ⅓ C (50 g) puehu parāoa kounga (high grade flour)
- 1 tablespoon huka (sugar, of any kind)
- 1 teaspoon pēkana paura (baking powder)
- 2 ½ tablespoon (35 ml) tablespoon wai (water)
The Glaze - Te Mōhinuhinu
- 30 g pata (butter)
- ¼ C marahihi māpere (maple syrup)
Instructions
Activate the Yeast:
- Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl. Stir it well until the sugar has dissolved.
- Add the īhi horo (instant yeast) and mix it in well. Leave it for 5 minutes or so to activate. The īhi (yeast) will rise to the top and be slightly foamy when it is ready.
Add the Remaining Ingredients:
- Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt) and pata (butter) in to the yeast mixture.
- Stir it with a knife until a rough dough comes together.
Knead the Dough:
- Once the dough is roughly incorporated, it is time to knead the dough.
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 10 minutes on low-medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 12-14 minutes. Try not to add any extra flour when you are kneading.
- Once the dough has reached the window pane test (see the video for reference), it is ready for the tiakarete (chocolate).
Add the Chocolate:
- Chop the tiakarete (chocolate) in to small chunks.
- Stretch the dough out to a rough rectangle. Sprinkle over the tiakarete (chocolate), fold it in from the edges and knead it until it is distributed well.
First Rise:
- Manipulate the dough in to a ball and add to a large, clean bowl.
- Cover with a tea towel or bowl cover. Rise for 1 ½ hours.
Prepare the Baking Tray:
- Line a 25cm x 35cm tray with baking paper. Note: Use a tray as close to this size as possible because it helps the buns rise close together, creating softer buns. Trust me, it makes a difference.
Divide the Risen Dough:
- Once the dough has doubled in size, tip it on to a bench and cut in to 12 equal pieces. You can use a scale for accuracy here or you can eye ball it (which is what I often do).
Prepare the Biscoff:
- Take the jar of chilled Biscoff and divide it in to 12 equal spoonful's. I use the whole jar, you can use less but this amount is perfect in my mind.
Stuff the Buns with Biscoff:
- Note: Watch the video for assistance on how to create the buns. Notice I don't handle the dough too much or knead it again after it has risen. Taking a piece of dough, gently press it out and place the Biscoff in the centre. Pull in the corners and pinch the seams together. Flip it over and gently shape the dough in to a round shape. Place it on to the tray. Continue this pattern with all 12 pieces.
Second Rise:
- Once all the buns are in the tray, cover them with a tea towel.
- Rise for 55 minutes to an hour on the bench.
Preheat the Oven:
- Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Make the Batter for the Crosses:
- 15 minutes before the rising time is up, make the rīpeka (crosses).
- Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (combine it until smooth).
Pipe on the Crosses:
- Add the mixture to a piping bag with a small, round piping tip.
- Pipe the crosses on to the risen buns. (Watch the video for a reference).
Bake the Biscoff Hot Cross Buns:
- Once the rising time is up, slide them in to the oven.
- Bake for 30 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.
Prepare the Glaze:
- As they bake prepare the simple mōhinuhinu (glaze).
- Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).
Glaze the Biscoff Hot Cross Buns:
- Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over.
Return the Hot Cross Buns to the Oven:
- Return the rohi (buns) to the oven, turn the oven off and leave them for an extra 5 minutes. This helps the glaze go sticky.
- Now they are ready to eat.
Store the Biscoff Hot Cross Buns:
- These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
- Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.