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RECIPE OF THE MONTH; CHOCOLATE HOT CROSS BUNS

Ingredients

57 g unsalted butter
300 ml milk 
520 g plain flour 
⅓ Cup unsweetened cocoa 
2 ¼ teaspoons instant yeast (or active dry)
½ cup white granulated sugar 
2 teaspoons ground cinnamon
½ teaspoon allspice
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup chocolate chips

To Top
1 large egg, lightly beaten
2 tablespoons unsweetened cocoa
1 tablespoon plain flour
2 ½ tablespoons water

Instructions

 In a small saucepan over low heat, melt the butter and half the milk together. Add the remaining cold milk to cool it down a bit and set aside.

In the bowl add the flour, cocoa, yeast, sugar, cinnamon, and allspice, mix together.

Pour in the warm milk mixture and add vanilla. Give a slight mix then add the egg. Beat on low for around 7 minutes until smooth and elastic. You can also knead the mixture by hand until smooth and elastic if preferred.

Brush a large bowl lightly with vegetable oil, then add the dough. Flip the dough once so the oil is all over. Cover the bowl with a tea towel and allow it to rise for 1 hour or until doubled in size.

Once the dough has risen, turn it out onto a lightly floured board. Gently knead in the chocolate chips. Don’t knead for too long. Shape into a ball of dough. Cut the ball in 6 even pieces, then cut each of those pieces in half.

Line the base of a large baking tray with baking paper and lightly oil the sides. Shape each piece of dough into small balls and lay them side by side in the prepared dish (they should be just touching). Allow to rise for another hour or until doubled in size again.

Preheat the oven to 180C fan-forced

Brush the tops of the buns with the beaten egg.  Mix together the cocoa, flour, and water and transfer to a piping bag. Pipe crosses over the top of the buns 

Bake for 20-25 minutes until shiny and crisp on top. Enjoy!


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