Warm soft and fluffy chocolate hot cross buns with gooey chocolate chips and sweet sugar glaze.
This was my first time using yeast. Up until now I have kept away from it because it takes so long to work with. It had to take something pretty special to make me give in and this was it! I can not stand the spice and dried fruit of traditional hot cross buns so when I saw these I got very excited and just had to make them.
I split the recipe in two, half gluten free so I could try some and half normal flour. It was surprising to see just how very different the two came out. I am also going to lie and tell you I purposely added more cocoa powder because we love chocolate not because I mixed up my cup sizes as I normally work with grams! (The extra cocoa was great though!)
The gluten free version was very dense and didn't rise very much so if you plan on giving this a go gluten free, a different GF flour blend than the rice flour, tapioca and potato blend I use from ASDA might be a good idea to try.
The normal version (pictured) however was so soft, fluffy and well risen! The family loved them and my husband took some to work! I highly recommend giving this recipe a go.
If you are interested in seeing the difference between the two versions I posed a photo of the two together over on my facebook page [link]
To get the recipe visit cakecrumbs, I have wanted to try out one of her recipes for so long, it was great to finally do so.
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