Web-exclusive recipe: Mini chocolate hot cross buns |
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Fun to make and a pleasure to eat, these are a delightful change from traditional spicy fruit buns.
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- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- ¾ cup milk, heated to lukewarm
- 2¼ cups flour, preferably high grade
- ½ teaspoon mixed spice
- 40g butter, melted
- 1 egg yolk
- ¼ cup sugar
- 20 chocolate buttons
Glaze:
- cream, or egg yolk mixed with a little milk
Topping:
- About ½ cup melted dark chocolate for crosses
- Icing sugar for dusting
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Combine yeast, sugar and milk and leave in a warm spot until frothy and bubbling on top, about 5 minutes.
Place flour, spice, butter, egg yolk and second measure of sugar in a bowl. Add yeast mixture and mix to a smooth dough. Turn out on to a floured surface and knead until smooth and springy, about 5 minutes.
Divide dough into 20 small pieces, Place a chocolate button in the centre of each piece and pinch the dough around it to enclose the button. Place buns smooth side up on a baking tray.
Gently criss-cross the top of each bun with the point of a sharp knife. Cover tray with a tea towel and leave in a warm place until buns are doubled in size, about 1 hour.
Preheat oven to 180°C. Brush buns with cream or egg glaze and bake until golden, about 15 minutes. When cool, pipe chocolate crosses on top and dust with icing sugar. Makes 20
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