Homemade Easter Treats: Make these choc-chip Hot Cross buns

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Make these tasty Choc-Chip Hot Cross Buns

Ingredients:

Buns:

• 7g sachet (2 tsp) dry yeast
• 1½ cups milk, warmed
• ¼ cup caster sugar
• 4 cups plain flour
• ½ cup cocoa powder
• 60g butter, chilled, chopped
• 1 egg, lightly beaten
• ½ cup dark or milk choc chips (we used Nestle Bakers’ Choice Milk Choc Bits)
• 1 tsp gelatine
• 1 tbsp boiling water
• Butter, to serve

Flour paste (for the cross):

• ¼ cup plain flour
• 2 tsp caster sugar

Method:

Grease a 6cm-deep, 23cm (base) square cake pan.

Place yeast, milk and 1 tablespoon sugar in a bowl. Whisk to dissolve yeast. Cover and set aside in a warm place for 10 minutes or until foamy.

Sift flour and cocoa into a bowl. Rub in butter until mixture resembles fine breadcrumbs.

Make a well in centre. Add yeast mixture, egg and remaining sugar. Stir to combine.

Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth.

Add choc chips. Knead to combine.

Roll into 16 balls. Place in prepared pan and cover.

Set aside in a warm place for 30 minutes or until slightly risen.

Preheat oven to 200°C / 180°C fan-forced

Meanwhile, to make the paste, combine flour, sugar and 2 ½ tablespoons of cold water in a bowl.

Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns.

Bake for 10 minutes.

Reduce heat to 180°C / 160°C fan forced. Cook for 20 minutes or until golden and cooked through.

Once buns are cooked, place them top side up, on a wire rack.

Sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved.
Brush tops of buns with gelatine mixture and leave them to cool.

Serve with butter if desired and enjoy!

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