Best Ever Choc-Chip Hot Cross Buns

Spend some time in the kitchen with the kids these Easter holidays baking this yummy Choc-Chip Hot Cross Buns recipe.

It may not be traditional to include chocolate in Hot Cross buns, but we think there is always room for more chocolate!

Enjoy these straight from the oven with some butter.

Best Ever Choc-Chip Hot Cross Buns

Makes 20, Cooking Time 20 mins

Ingredients – 

4 teaspoon (14g) dry yeast
1/3 cup (75g) caster (superfine) sugar
1 cup (250ml) warm milk
4 cup (600g) plain (all-purpose) flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
80 gram (2½ ounces) butter, chopped
1 1/2 cup (185g) dark choc bits
1 egg, beaten lightly
1/3 cup (80ml) warm water, approximately
1/4 cup (35g) plain (all-purpose) flour
1 tablespoon sifted cocoa powder
2 teaspoon caster (superfine) sugar
1/4 cup (60ml) cold water, approximately
1 tablespoon caster (superfine) sugar
1 teaspoon powdered gelatine
1 tablespoon water

Method – 

1. Whisk yeast with 1 tablespoon of the sugar and milk in a small bowl until yeast dissolves. Cover; stand in a warm place 10 minutes or until yeast mixture is frothy.
2. Sift flour, spices and salt into a large bowl; rub in butter with your fingertips. Stir in remaining sugar, chocolate chips, yeast mixture, egg and enough of the water to make a soft dough. Cover bowl with oiled plastic wrap; stand in a warm place 1 hour or until mixture has doubled in size. 
3. Turn dough onto a floured surface; knead 10 minutes or until smooth and elastic. Divide into 20 portions. One at a time, place hand over a portion of dough and, using a circular motion, roll into a ball. Place balls, almost touching, on a large greased oven tray. Stand in a warm place 20 minutes or until almost doubled in size. 
4. Preheat oven to 220°C/400°F. 
5. Make flour paste by sifting flour, cocoa and sugar into a small bowl; gradually stir in enough of the water to make a smooth, thick paste. Place paste into a piping bag fitted with a small plain tube; pipe crosses onto buns.
6. Bake buns 20 minutes or until they sound hollow when tapped.
7. Meanwhile, to make glaze, stir ingredients in a small saucepan over low heat, without boiling, until dissolved.
8. Transfer buns to a wire rack; brush hot buns with hot glaze.

Tips – To help with cooking on a cold day, preheat your oven to 100°C/200°F. Open the oven door and place a chopping board on the door. Place the bowl of yeast mixture in step 1 on the chopping board ­ this will serve as a `warm place’ to activate the yeast. You can also do this to prove the bowl of kneaded dough in step 2. To make a quick piping bag, snip the corner off a resealable plastic bag.
Source:  Womens Weekly Food