Chocolate Hot Cross Buns
4 x 250ml flour
125ml castor sugar
10g sachet of instant yeast
60ml cocoa powder
15ml ground cinnamon
80g butter, melted
250-300ml buttermilk, warmed
180ml chocolate chips
beaten egg for glazing
warm water to mix
a pinch of cinnamon
Put the flour, castor sugar, salt, yeast, cocoa powder and cinnamon into a mixing bowl.
Combine butter, buttermilk and egg and add to the dry ingredients to form a dough that is soft but not sticky. Knead well until smooth and elastic.
Put the dough into an oiled plastic bag and leave to rise until doubled in size. Remove the dough from the bag and gently knead in the chocolate chips.
Divide the dough into 16-18 portions and roll each portion into a ball.
Pack the balls into a greased oven roasting pan, cover and leave to rise for another 20 minutes. Brush the buns with beaten egg.
Pipe on the crosses and bake at 180°C for 20-30 minutes until cooked and golden. Remove from the oven and brush with the glaze.
For the crosses
Combine flour, oil and enough warm water to make a stiff paste. Put the mixture into a disposable icing bag, cut off the point and pipe the mixture on to the buns.
Combine the ingredients together in a small saucepan and boil for 2-3 minutes until sticky.