Double Chocolate Hot Cross Buns

Ingredients

375g strong bread or pizza flour

30g (1/4 cup) Dutch cocoa powder

75g (1/3 cup) caster sugar

1 x 7g sachet instant dried yeast

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1/2 teaspoon salt

220ml milk

30g salted butter, diced

1 egg, at room temperature

11/2 teaspoons natural vanilla essence or extract

Extra butter, to grease and serve

85g (1/2 cup) sultanas

75g good-quality dark chocolate (45-54 per cent cocoa), chopped

Flour Paste

75g (1⁄2 cup) plain flour

1 tablespoon caster sugar

75ml water

Glaze

55g (1⁄4 cup) caster sugar

11/2 tablespoons water

Makes: 8 large buns

Preparation: 25 minutes (+ 11⁄2 hours proving time)

Baking: 30 minutes

Method

1. Sift together the flour and cocoa powder into a large bowl. Add the caster sugar, yeast, mixed spice, cinnamon and salt and mix to combine.

2. Heat the milk and butter in a small saucepan and heat over medium heat until the butter has just melted and the milk is lukewarm.

3. Remove from heat and whisk in the egg and vanilla. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.

4. Turn out onto a lightly floured bench top. Knead for 8-10 minutes, adding as little flour as possible as you knead, or until smooth and elastic and it springs back when you press your finger into it.

5. Brush a large bowl with melted butter to grease.

6. Add the dough and turn to coat with the butter.

7. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.

8. Grease a 20cm springform tin and line the base with non-stick baking paper.

9. Punch down the dough and turn onto a lightly floured bench top.

10. Knead briefly until reduced to its original size.

11. Knead in the sultanas and chocolate until evenly distributed.

12. Divide the dough into 8 equal portions.

13. Roll each portion into a neat ball and place into the prepared tin, allowing room between each for the buns to rise.

14. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until doubled in size.

15. Preheat oven to 180°C (160°C fan-forced). Meanwhile, make the Flour Paste.

16. Combine the flour, sugar and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small plastic bag.

17. When the buns are ready, snip a small hole (about 2mm in diameter) in the corner of the flour paste bag and pipe crosses on the tops of the buns.

18. Bake in preheated oven for 30 minutes or until the buns are cooked through and sound hollow when tapped on the top.

19. Meanwhile to make the Glaze, combine the sugar and water in a small saucepan and stir over medium heat until the sugar has dissolved.

20. Simmer for 1 minute. Transfer the hot cross buns to a wire rack and brush the tops generously with the glaze.

21. Serve warm or at room temperature, spread with butter.

Baker's Tips

These hot cross buns are best eaten the day they are made but they do freeze well. To freeze for up to 3 months, wrap in plastic wrap and then seal in an airtight container or freezer bag and freeze. Thaw at room temperature or split while still frozen and toast.

Recipe brought to you by Anneka Manning of BakeClub and Neff