Hot cross buns (with chocolate)

Babiche Martens

Make these hot cross buns for Easter. This recipe contains chocolate, raisins, currants and mixed peel for added flavour.

Ingredients

¾ cup	Milk
3 tsp	Sugar
1 Tbsp	Butter
2 tsp	Active dried yeast
2 ½ cups	Plain flour
1 tsp	Salt
1 tsp	Cinnamon
½ tsp	Mixed spice
½ tsp	Grated nutmeg
½ cup	Sultanas (Main)
½ cup	Currants
¼ cup	Mixed peel, finely chopped
100 g	Dark chocolate, roughly chopped

Crosses

½ cup	Flour
4 Tbsp	Water

Glaze

1 Tbsp	Sugar
1 Tbsp	Gelatine
1 Tbsp	Water

Directions

1. Heat the milk until boiling. Pour into a bowl and add 1 tsp of the sugar and the butter. Set aside until lukewarm. Sprinkle yeast over and leave for 15 minutes.
2. Sift the flour with the salt and spices into a large bowl then stir in the remaining 2 tsp of sugar. Make a well in the centre and pour in the yeast mixture.
3. Mix to a soft dough, adding more flour if the mix is too sticky. Mix in the sultanas, currants, mixed peel and chocolate. Turn out onto a floured surface and knead until smooth.
4. Brush a bowl with oil, add the dough, cover and leave in a warm place until double in size.
5. Punch the dough down and knead lightly, then divide into 12 pieces and shape into buns. Place in a greased tray, cover and leave until double in size.
6. Preheat oven to 200C. To make the crosses, mix the flour and water until smooth, spoon into a piping bag and squeeze to pipe the crosses on each bun. Bake for 20 minutes or until golden.
7. Remove from the oven and brush with the glaze made by putting the sugar, gelatine and water into a saucepan, stirring until the sugar and gelatine has dissolved.