Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon of active dry yeast
  • 1/2 cup of caster sugar (115g)
  • 11/2 cups of lukewarm milk (375g)
  • 41/4 cups of plain flour (640g)
  • 2 teaspoons of cinnamon
  • 50 g of melted butter
  • 1 egg
  • 200 g of chocolate chips
  • 2 Mars Bars
  • 2 tablespoons of apricot jam
  • 2 tablespoons of water
  • 100 g of milk chocolate - extra

Instruction

  • Lightly oil a large bowl and set aside until needed.
  • Line a 23cm cake tin with baking paper and set aside until needed.
  • Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
  • In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms - don't worry, it will be sticky and the chocolate chips will have melted a little through the dough.
  • Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
  • Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
  • Chop the Mars Bars into 12 even pieces and remove the dough from the bowl. Divide the dough into 12 even pieces and place a piece of Mars Bar into the centre before rolling into balls.
  • Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to again rise.
  • While the dough is rising, preheat your oven to 200 degrees.
  • Once the buns have again risen, place the tray into the oven to bake for 20 minutes, or until the buns spring back when touched.
  • To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
  • Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool.
  • When the Hot Cross Buns have completely cooled, melt the extra milk chocolate and place it into a piping bag to pipe the crosses onto the buns.