This is the chocolate chips version from the buttery pull apart dinner rolls I baked yesterday
I was tickled to bake hot cross buns for Easter after I say HHB and Zoe baked them beautifully. Different fabulous version from both of them
Since I had my pull apart rolls, I decided to get some of the dough and made my chocolate chips hot cross buns
Was it the dough or the weather or the chocolate chips...I'm not to sure, but the chips started to melt a little during the hand kneading which lasted only around 1 minute and it affected the rise of the dough after that
It turned out not so tall and a little wrinkly
Well, one thing for sure, it remained soft like cotton, so I wasn't so disturbed but still wondering why
Do you think I should have mixed the chocolate chips with a little flour to prevent it from melting? That's the only solution I have in mind right now. Any advice?
For these buns, I just mixed less than half from the pull apart buns dough with approximately 1/4 cup of semi sweet chocolate chips, hand kneaded for around 1 minute and let rise til doubled in size. Piped them with cross (I used melted chocolate, too lazy to make the flour paste LOL) and baked them. Glazed them with butter after out from the oven
Nothing's better than freshly baked homemade bread, whether it's tall or short, whether it's smooth or wrinkly, all those can be tolerated when it has perfect texture and taste, isn't it?
(comforting myself hahaha)
Okay, last but not least, Happy Easter to everyone!