HOT CROSS BUNS
- 14 g dried yeast (2 sachets)
- 350ml milk, gently warmed
- 80ml auzure Canola Oil
- 90g sugar
- 1 egg
- 600g Healthy Baker Plain Flour
- 2 tbsp cocoa powder
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- ½ cup milk chocolate chips
- Cross mixture
- 100g plain flour
- ½ teaspoon cinnamon
- 50 grams sugar
- ½ cup water
- For the glaze
- 40g sugar
- Juice and zest of one orange
- 2 tbsp water
- Place yeast in a large bowl and add the warm milk, whisk together and let sit for 10 minutes or until mixture is frothy.
- In a small jug, mix the auzure Canola Oil, sugar and egg together then add this to the yeasted milk.
- Now add the flour, cocoa and spices and bring mixture together to form a dough. Tip out onto a work surface and knead for 6 minutes or until the dough is smooth and stretchy. About halfway into the kneading process, add the chocolate chips so they are evenly incorporated into the dough.
- Lightly oil your mixing bowl then place the dough back into it and cover with a clean tea towel. Let rest for one hour or until the dough has doubled in size.
- Now it’s time to shape the buns! This mixture will make between 10-12 buns so tear off a small amount, about the size of a small apple and gently shape into a round ball. Place this on a shallow baking tray lined with paper (see image above) and repeat with remaining dough.
- Let the shaped buns rest for a further half an hour.
- Preheat oven to 200C.
- Now, to make the piping mixture, just combine the flour, spice, sugar and water in a small bowl and whisk until you have a thick paste, add a little more flour or water as needed. Spoon mixture into a small plastic bag, snip off the bottom and slowly pipe across a row of the buns, repeat with the three remaining rows and then pipe the other way so you make a cross along each one.
- Place in the oven for 25 minutes or until buns are cooked through (you can tear one apart if not sure, and think of it as a gift for the cook!)
- Towards the end of your cooking time, combine glaze ingredients in a small saucepan over medium heat, cook until sugar has dissolves and you have a thick syrup. As soon as the buns come out of the oven, brush the glaze generously over the top of each bun. Let cool a little then serve as is or with a smear of butter and a little jam.
Note: These are best the day they are cooked or gently warmed in the oven the next day or so.