Autumn has arrived here in the southern hemisphere, the mornings are getting colder and the days will get shorter after this weekend as daylight saving ends but the upside is, it’s nearly Easter! Bring on the long weekend!
After a busy week and a cold start to the day today I thought I would cheer the kids up with some Chocolate Hot Cross Buns for afternoon tea.
Yum! Bring on the butter!
Here is the recipe for those who would like to do some Easter baking.
Chocolate Hot Cross Buns
1 ½ cups warm milk
3 tsp of dried yeast
Pinch of salt
5 cups plain flour
2 tbsp soft brown sugar
1 tsp cinnamon
2 tbsp cocoa
1 cup chocolate drops
Combine warm milk, yeast, salt and a pinch of sugar in a bowl leave until frothy about 5 minutes
Sift flour, cocoa and cinnamon together into a large bowl stir in sugar. Lightly beat egg, and melt butter.
Mix all wet ingredients into flour to form dough. Turn onto a lightly floured surface and knead until dough is smooth.
Place into a lightly oiled or buttered bowl and cover with plastic wrap. Set aside in a warm place for 1 hour to rise.
Knead dough again adding chocolate drops as you go. Make 12 buns and place on a lined tray spacing the buns about 1 cm apart.
Set buns aside and cover with a towel to rise again, about 10mins.
Mix ¾ cup of flour, 1 tbsp of cocoa and enough water to make a thick paste. Use a piping bag to make crosses on buns.
Bake buns in a hot oven for approximately 20 minutes or until a skewer comes out clean.
Heat ¾ cup of water and 2 tbsp of white sugar on a low heat stirring until sugar has dissolved. Bring to the boil for 5 minutes, brush glaze on to the buns while they are still warm.