Traditionally baked with raisins, we’ve taken these buns over the top by swapping them out with chocolate chips. Take a hint from the name and enjoy them fresh from the oven, slathered in softened butter and a cuppa, of course.
RECIPE:
DEGREE OF DIFFICULTY: Medium
PREPARATION TIME: 20 minutes prep, 2 hours rising time, 20 minutes baking time
SERVINGS: 12 buns
For the buns:
3 ⅔ cups all purpose flour, plus more for dusting
1 cup whole milk
1 egg, room temperature
3 oz. granulated sugar
3/4 Stick (3 w oz.) unsalted butter
1 packet instant yeast
1 tsp salt
1 tbsp distilled white vinegar (optional)
2 tsp ground cinnamon
1 tbsp vegetable or canola oil
1 cup semi-sweet chocolate chips
For the toppings:
2 Tbsp honey or maple syrup, for glazing
½ cup semi-sweet chocolate chips
2 tbsp unsalted butter
For the buns:
To top it all off:
Store leftovers in an airtight container for 2-3 days and serve toasted and generously slathered in butter…
*Be patient, adding the yeast to piping hot milk will prevent your dough from rising. (And nobody wants hot cross blobs.)