CHOC CHIP HOT CROSS BUNS

CHOC CHIP HOT CROSS BUNS

INGREDIENTS

• 7g sachet (2 teaspoons) dry yeast
• 1 1/2 cups milk, warmed
• 1/4 cup caster sugar
• 4 cups plain flour
• 1/2 cup cocoa powder
• 60g butter, chilled, chopped
• 1 egg, lightly beaten
• 1/2 cup NESTLÉ BAKERS' CHOICE Dark or Milk CHOC BITS
• 1 teaspoon gelatine
• 1 tablespoon boiling water
• Butter, to serve

FLOUR PASTE

• 1/4 cup plain flour
• 2 teaspoons caster sugar

HOW TO MAKE

1. Grease a 6cm-deep, 23cm (base) square cake pan. Place yeast, milk and 1 tablespoon sugar in= a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.
2. 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.
3. Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add choc bits. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C/180°C fan-forced.
4. Meanwhile, make paste Combine flour, sugar and 21/2 tablespoons 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.
5. Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Place buns, top-side up, on a wire rack. Brush tops with gelatine mixture. Cool. Serve with butter.