Chocolate Hot Cross Buns

Ingredients

- 2 tsp dried instant yeast

- 1¾ cups (435ml) milk, warmed

- 1 cup (220g) caster sugar

- 4¼ cups (635g) bread and pizza flour (strong flour)

- 1 tsp ground cinnamon

- 1 tsp mixed spice

- ½ cup (50g) cocoa

- 75g unsalted butter, melted, cooled

- 1 egg, lightly beaten

- 150g dark (70%) chocolate, chopped into 1cm pieces

PIPING MIXTURE

- 1/3 cup (50g) bread and pizza flour

- 2 tsp caster sugar

Method

Place yeast, milk and 1 tbsp sugar in a bowl and whisk with a fork to combine. 

Set aside in a warm place for 5 minutes or until frothy.

Place the flour, cinnamon, mixed spice and cocoa in the bowl of an electric mixer fitted with a dough hook. 

Add the yeast mixture, melted butter, egg and 90g caster sugar. 

Knead on medium-low speed for 5-6 minutes until smooth and elastic. (Alternatively, knead by hand on a lightly floured surface until smooth and elastic). 

Place dough in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1½ hours or until doubled in size. 

Grease and line the base of a round 30cm cake pan with baking paper. 

Knock back the dough and turn out onto a lightly floured surface. 

Knead in the chopped chocolate, then divide the dough into 16 equal pieces and roll into smooth balls.

Place in the greased pan, leaving a 1cm gap between each for dough to expand. 

Set aside in a warm place for a further 45 minutes or until almost doubled in size. 

Preheat the oven to 180°C. 

For the piping mixture, place the flour, sugar and 1/4 cup (60ml) water in a small bowl and stir until a smooth paste. 

Spoon paste into a piping bag fitted with a small nozzle. 

Pipe crosses onto the risen buns. 

Bake buns for 10 minutes, then reduce the oven to 170°C and bake for a further 25-30 minutes until cooked through.  

Meanwhile, to make the glaze, place remaining ½ cup (110g) sugar and ¼ cup (60ml) water in a small pan over low heat, stirring until sugar dissolves. 

Simmer for 3-4 minutes until reduced and slightly sticky, then set aside to cool. 

Brush warm buns with glaze, then serve.

delicious.com.au