These hot cross buns are studded with chocolate chips instead of currants, and then topped with a white chocolate cross. Perfect for Easter these sweet rolls are pillowy, soft and wonderful!
– 2 Tablespoons instant yeast
– ½ cup sugar
– 1 ½ cups warm milk
– 4 ½ cups all-purpose flour
– 1 teaspoon salt
– 3 ½ Tablespoons unsalted butter , melted
– 1 egg , lightly beaten
– 2 cups semi-sweet chocolate chips
For the glaze:
– ¼ cup sugar
– 3 Tablespoons hot water
For the crosses:
– 2 ounces white chocolate (block or chips)
Combine yeast, sugar and milk.
Whisk flour and salt. Make a well in the center and add butter, egg and yeast mixture, along with 1 cup of the chocolate chips. Mix together until a dough forms, then knead on low speed for about 5 minutes.
Let rise until doubled, about 1 hour.
Punch down dough, then add more chocolate chips. Divide dough into 16 balls, let rise 20 minutes.
Bake at 400°F for 20 to 25 minutes.
Prepare glaze by dissolving sugar into hot water, brush over tops of baked rolls. Melt white chocolate chips in microwave and pipe a cross on each roll.