Biscoff Choc Chip Hot Cross Buns
Image: Supplied/Landi Govender
Dough:
500g strong bread flour
75g sugar
7g instant yeast
1 tsp salt
2 tsp cinnamon
2 tsp mixed spice (optional – keep subtle so the chocolate shines)
250ml warm milk
1 large egg
60g soft butter
150g dark or milk chocolate chips
Cross paste:
75g flour
5 – 6 tbs water
Glaze (optional, but recommended):
2 tbs apricot jam
1 tbs hot water
Filling:
250 – 300g Lotus Biscoff spread (slightly warmed so it is pipeable, but not runny.)
In a large bowl, combine the flour, sugar, yeast, salt and spices. Add the warm milk and egg. Knead for 8 to 10 minutes until smooth and elastic. Use a stand mixer or knead by hand. Add the soft butter and continue kneading until fully incorporated, and the dough becomes soft and stretchy. Fold in the chocolate chips at the end to prevent streaking. The dough should feel soft and slightly tacky, but not sticky.
Place the dough in a lightly oiled bowl, cover and allow to rise for 1 to 1½ hours, or until doubled in size.
Divide the dough into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath and rolling gently against the counter. Place the buns close together on a lined baking tray.
Cover loosely and proof for 45 to 60 minutes, until puffy and just touching.
Mix the flour and water into a smooth paste. Transfer to a piping bag and pipe crosses over each bun.
Bake at 180°C (fan 170°C) for 20 to 25 minutes, until golden brown and cooked through. The tops should be lightly browned and the buns should sound hollow when tapped underneath.
While still warm, brush with warm apricot jam for a glossy finish.
Using a skewer or piping tip, poke a small hole in the side or bottom of each bun. Fit a piping bag with a round nozzle and fill with slightly warmed Biscoff spread. Pipe into the bun until you feel resistance and notice the bun gently swell. Each bun takes approximately 1 to 2 tablespoons. The structure stays soft and fluffy, while the centre remains molten and indulgent.
Store in an airtight container for up to 3 days. Warm slightly before serving to revive the gooey centre. Freeze unfilled buns for up to 2 months. Fill after defrosting.