Mini Choc-Chip Hot Cross Buns
Serving size: Serves 10 or more
150ml milk, warmed
8g sachet dry yeast
1 teaspoon caster sugar
2 cups plain flour
1/2 teaspoon ground cinnamon
50g butter, chopped
1 cup milk chocolate chips
2 tablespoons caster sugar
1 egg
Crosses:
2 tablespoons plain flour
1 tablespoon cocoa powder
2 tablespoons water
Glaze:
1/4 cup water
2 tablespoons caster sugar
1. Preheat oven to hot, 200°C. Lightly grease a 22cm square cake pan.
2. In a medium jug, combine milk, yeast and sugar. Leave in a warm place for 5-10 minutes, until mixture is frothy.
3. Sift flour and cinnamon into a large bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir through chocolate chips and sugar.
4. Whisk egg into yeast mixture. Add to flour mixture and mix to soft dough. Turn onto lightly floured surface. Knead 10 minutes, until dough is smooth and elastic.
5. Place in lightly greased bowl and cover with plastic wrap. Stand in a warm place for 40 minutes, or until doubled in size.
6. Punch dough down once with fist to release gas. Knead lightly. Divide dough into 32 equal pieces. Knead each piece until smooth. Shape into rounds. Arrange in pan. Cover with plastic wrap or a clean tea towel and stand 20 minutes, in a warm place, until doubled in size.
7. Crosses: in a small bowl, mix flour, cocoa and water to create a smooth paste. Pipe crosses on buns. Bake 12-15 minutes, until they sound hollow when tapped.
8. Glaze: in a small saucepan, combine water and sugar. Stir over low heat for 2-3 minutes, until sugar dissolves. Bring to boil, without stirring. Reduce heat and simmer 1-2 minutes, until mixture thickens slightly. Brush over hot buns. Transfer to wire rack to cool.