Moist Italian Hot Cross buns with chocolate are so good they’re almost sinful…Try this twist on tradition for Easter and serve them hot using #BERTOLLIWITHBUTTER sea salt spread melted on top. (You’ll want to leave room for more than one!) #heartcrossbuns

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500g plain flour
150g chocolate buds
130ml water
130ml milk
7g dry yeast (or 10g fresh yeast)
100g white sugar
1 spoonful of honey
1 spoonful of vanilla extract
1 egg
1 egg yolk
Tablespoon of milk
50g melted Bertolli with butter spread
Pinch of salt

Board/Benchtop to knead dough
Small cup
Large bowl for mixing
Baking paper
Flat baking tray
Cling film

1. Put 150g of dark chocolate buds in an air tight bag and put it in the freezer.
2. Mix the plain flour, water, milk, yeast and sugar in a bowl and combine to begin making Italian Hot Cross Buns. Massage this for around 10 minutes so that it begins to form into dough.
3. Add an egg and mix using a mixer. You can also use your hands.
4. Add 50g of melted Bertolli with butter spread and mix with the mixer once again.
5. 5 minutes before the dough is ready, add a pinch of salt and the chocolate buds (so they don’t melt!)
6. Knead the dough with your hands only, once again.

VINCENZO’S TIP: Make sure it’s not too warm in your kitchen or the dough won’t be the right consistency.
7. Once you are happy with the consistency of the dough for your Italian Hot Cross Buns, place it into a bowl and seal it tightly with Glad/Cling wrap. Leave it to rise overnight to ensure a really moist result.
8. Remove the dough from the fridge (It should have risen) and begin to knead it gently once again to remove any possible air pockets.
9. Cut the dough into thick strips and then small pieces that weigh 50g each.
10. Create round balls by rolling them using the palm of your hands

VINCENZO’S PLATE TIP: They don’t have to be perfect so don’t roll them too much or the dough will soften and be hard to work with.
11. Place each ball onto a flat baking tray lined with baking paper leaving enough room in between each one so they can grow.
12. Cover them for 2-3 hours by gently placing a tea towel over the top and leaving no gaps so they can rise.
13. Mix one egg yolk and a tablespoon of milk together and lightly paste the mixture over the top of each Italian Hot Cross Bun like a glaze (not too much or else they will burn).
14. Bake in a pre-heated oven for 10 min at 180 degrees celcius.

Leave the Italian Hot Cross Buns to cool for 5-10minutes.

Serve to your guests while still warm with a generous dollop of Bertolli with Butter spread (with Sea Salt) smothered through the centre.

It WILL melt in your mouth.

E ora si mangia, Vincenzo’s Plate….Enoy!


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