Triple choc hot cross buns

Womans~Day

Cooking time: More than 1 hour

Serves: 10 or more

Type: Cake

Tools

Kitchen friendly view

Ingredients

2 x 7g sachets dry yeast
300ml milk, warmed
3¾ cups plain flour
¼ cup Dutch cocoa
1 teaspoon ground cinnamon,
plus ½ teaspoon extra
90g butter, chopped, at room temperature
¾ cup dark choc bits
¼ cup caster sugar, plus
¼ cup extra
1 egg
¼ cup water
butter, to serve (optional)
CROSSES
½ cup plain flour
1/3 cup water

Preparation method

Makes 15

Lightly grease an oven tray. Sprinkle yeast over milk in a jug. Set aside 5 minutes, until frothy.
Sift flour, cocoa and cinnamon together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir choc bits and sugar through.
Whisk egg into milk mixture. Make a well in flour mixture and pour in milk mixture. Mix to a soft dough. Turn out onto a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic.
Place in a lightly greased bowl. Cover with a clean tea towel. Set aside in a warm place about 1 hour, until doubled in bulk.
Preheat oven to very hot, 220°C. Punch dough down and divide into
15 equal pieces. Knead each piece until smooth. Shape into rounds. Arrange close together on tray. Cover with a tea towel. Set aside in a warm place until doubled in size (about 40 minutes).
CROSSES: In a small bowl, mix flour and water to form a smooth paste. Transfer to a piping bag with a small plain nozzle. Pipe crosses onto buns.
Bake buns 10 minutes. Reduce oven to hot, 200°C, and bake a further 10 minutes, until buns sound hollow when tapped.
In a small saucepan, combine water with extra sugar and extra cinnamon. Bring to the boil, stirring. Reduce heat. Simmer 2-3 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve with butter, if liked.

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