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Chocolate Easter Recipes
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Mars Bar Hot Cross Buns

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Easter Baking
Servings: 12
Calories: 0kcal
Author: Lauren

Ingredients

  • 1 tablespoon of active dry yeast
  • ½ cup of caster sugar 115g
  • 11/2 cups of lukewarm milk 375g
  • 41/4 cups of plain flour 640g
  • 2 teaspoons of cinnamon
  • 50 g of melted butter
  • 1 egg
  • 200 g of chocolate chips
  • 2 Mars Bars
  • 2 tablespoons of apricot jam
  • 2 tablespoons of water
  • 100 g of milk chocolate - extra

Instructions

  • Lightly oil a large bowl and set aside until needed.
  • Line a 23cm cake tin with baking paper and set aside until needed.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
  • In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky and the chocolate chips will have melted a little through the dough.
  • Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Chop the Mars Bars into 12 even pieces and remove the dough from the bowl. Divide the dough into 12 even pieces and place a piece of Mars Bar into the centre before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees.
  • Once the buns have again risen, place the tray into the oven to bake for 20 minutes, or until the buns spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
  • When the Hot Cross Buns have completely cooled, melt the extra milk chocolate and place it into a piping bag to pipe the crosses onto the buns.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg