Sip!® Extraordinary Hot Cross Buns
You’ll love our modern version of this classic for its hint of delicious Sip! chocolate flavor, warm spices, and candied citrus.
Ingredients
Dough
- 55 g. (1/3 c.) raisins
- 15 g. (1 T.) dark rum
- 160 g. (1 c. + 3 T.) bread flour
- 30 g. (4 T.) Sip! Extraordinary Drinking Chocolate, Milk Chocolate flavor
- 3.75 g. (1 generous t.) instant dry yeast
- 40 g. (3 T.) dark brown sugar
- 1 ea. grated orange zest
- 2.5 g. (1-1/4 t.) gingerbread or pie spices
- 8 g. (2 t.) molasses or honey
- 192 (1-1/8 c. + 1 t.) whole milk, warmed
- 4.5 g. (1 t.) salt
- 15 g. (1 ea.) egg yolk
- 100 g. (3/4 c.) bread flour
- 60 g. (4 T.) unsalted butter, room temperature
- 60 g. (1/2 c.) candied orange peel, diced
- 12 g. (2 T.) candied ginger, chopped
Egg wash
- 1 ea. whole egg
- large pinch salt
Icing
- 165 g. (1-1/2 c.) confectioners’ sugar
- 45 g. (3 T.) prepared Sip! Extraordinary Drinking Chocolate, Milk Chocolate or Dark Chocolate flavor
Method
- Steam the raisins and soak 1 hour to overnight in dark rum. Drain and set aside.
- In the bowl of a 5-quart mixer fitted with the paddle attachment, combine the first bread flour, Sip! Drinking chocolate mix, yeast, dark brown sugar, grated orange zest, gingerbread spices, molasses, and warm milk. Mix at low-medium speed for 5 minutes.
- Cover and rest at room temperature for 2 hours.
- Using the hook attachment add the salt, egg yolk, and second flour to the dough. If you did not weigh the flour, hold some back. Mix well on low speed. Increase the speed to medium and mix for 7 minutes. The dough will be soft and sticky.
- Slowly incorporate the butter in small pieces. Scrape the bowl down as needed.
- After all the butter is incorporated, continue mixing for 2 minutes to develop the dough. The dough will be silky and smooth and will not stick to the bowl.
- Remove the dough and place on a large piece of plastic wrap or a silicone mat. Cover with another piece of plastic and roll the dough to an 8-inch by 16-inch rectangle.
- Remove the top plastic and sprinkle the dough evenly with the rum raisins, candied orange peel, and candied ginger. From the long end, roll the dough up tightly. The dried fruits are now evenly distributed within the dough.
- Divide the dough into 18 pieces. Round the portions and arrange into 2 buttered 8-inch square baking pans.
- Cover and proof for 2 hours at room temperature.
- For the egg wash, whisk the whole egg and large pinch of salt together. Brush this mixture on the surface of the dough.
- Bake in a preheated 375℉ oven for 18 to 20 minutes (internal bun temperature is 209℉).
- Wait for 5 minutes before transferring to a rack. Cool completely.
- To make the icing, whisk the confectioners’ sugar and prepared Sip! until smooth. Transfer to a disposable piping bag and cut a 1/4-inch tip. Pipe a cross over each bun.
- Sip! Extraordinary Hot Cross Buns may be stored at room temperature, wrapped, for up to 3 days or frozen. If freezing, wrap well and apply the icing after thawed.
Notes
- Chef En-Ming’s preference is to weigh the ingredients for speed and accuracy.
- Raisins may be replaced with dried currants, cranberries, or chopped sour cherries.