Ingredients

The following ingredients have 4 Servings
  • 2 tsp dried instant yeast
  • 1 3/4 cups (435ml) milk, warmed
  • 1 cup (220g) caster sugar
  • 4 1/4 cups (635g) bread and pizza flour (strong flour)
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 cup (50g) good-quality Dutch cocoa
  • 75g unsalted butter, melted, cooled
  • 1 egg, lightly beaten
  • 150g dark (70%) chocolate, chopped into 1cm pieces
  • 1/3 cup (50g) bread and pizza flour
  • 2 tsp caster sugar

Instruction

  • Place yeast, milk and 1 tbs sugar in a bowl and whisk with a fork to combine. Set aside in a warm place for 5 minutes or until frothy.
  • Place the flour, cinnamon, mixed spice and cocoa in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture, melted butter, egg and 90g caster sugar. Knead on medium-low speed for 5-6 minutes until smooth and elastic. (Alternatively, knead by hand on a lightly floured surface until smooth and elastic.)
  • Place dough in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 11/2 hours or until doubled in size.
  • Grease and line the base of a round 30cm cake pan with baking paper.
  • Knock back the dough and turn out onto a lightly floured surface. Knead in the chopped chocolate, then divide the dough into 16 equal pieces and roll into smooth balls. Place in the greased pan, leaving a 1cm gap between each for dough to expand. Set aside in a warm place for a further 45 minutes or until almost doubled in size.
  • Preheat the oven to 180°C.
  • For the piping mixture, place the flour, sugar and 1/4 cup (60ml) water in a small bowl and stir until a smooth paste. Spoon paste into a piping bag fitted with a small nozzle. Pipe crosses onto the risen buns.
  • Bake buns for 10 minutes, then reduce the oven to 170°C and cook for a further 25-30 minutes until cooked through.
  • Meanwhile, to make the glaze, place remaining 1/2 cup (110g) sugar and 1/4 cup (60ml) water in a small pan over low heat stirring until sugar dissolves. Simmer for 3-4 minutes until reduced and slightly sticky, then set aside to cool.
  • Brush warm buns with glaze, then serve.