Preheat oven to 200 degrees Celsius and thoroughly grease a 22cm circular spring form pan with vegetable oil. Set aside.
In a stand mixer with a dough hook place the water, oil, chocolate chips, bread mix, cinnamon and cocoa powder.
Mix on low speed (kneading/folding) for a minute until all of the ingredients start to come together.
Take a moment and scrape down the sides of the bowl and underneath to ensure everything is getting mixed in before turning the stand mixer back onto low and continue folding for a further 1 minute.
Flour your work top and throw in a dash of extra cocoa powder for good measure. Turn out your dough onto the bench and with floured hands work briefly until it forms a smooth solid ball.
Since we’re not dealing with gluten flour here you don’t need to really knead the dough. Be sure not to over work it though.
Once you have a smooth ball you can start separating into smaller balls that weigh approx 130-140 grams each. Use a set of kitchen scales to measure each one as you round it out into a bun shape. Place gently into your prepared tin, buns slightly touching one another.
Continue with the dough until you have none left. Now cover with a tea towel and place in a warm spot (approx 25-30 degrees Celsius) for 30 minutes. Whilst that’s rising you can prepare the white crosses.
Prepare the White Crosses
In a small bowl mix the plain flour and water together to create a smooth paste. If it’s looking a little thick dribble in a tiny little bit of extra water at a time.
Transfer paste to a small piping bag with a medium open round tip (or use a plastic bag with the corner cut off!). Once the buns have finished rising, slowly and thickly pipe a cross across the top of each bun.
Place buns into a hot oven for 35 minutes. Once cooked, remove and let them cool in the tray for a few minutes before turning out onto a wire rack.
Make the Glaze
Whilst your buns are cooling you can prepare the glaze. Place the marmalade and water into a small saucepan over a medium heat.
Simmer for a few minutes, slowly stirring the whole time. It will thicken slightly, then allow to stand for a moment before spreading over the tops and sides of each bun generously with a pastry brush.
Enjoy hot with lashings of butter and take a moment to savour that wonderful, forgotten taste of hot cross buns!
Room temperature water is a must here, so if it feels a bit cold let it warm up prior to starting the buns.
The key to the white crosses is to have a workable mixture that is pipe-able, however it can’t be too runny or it will spread during baking.
Homemade Hot Cross Buns will stay fresh for 2-3 days, otherwise they can be individually wrapped in glad wrap and frozen. Reheat simply by popping into the microwave for 30 seconds or toasting under a hot grill.
Check out my other recipe for Traditional Hot Cross Buns for more of those Easter memories!