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.
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