Celebrate Easter with mouthwatering hot-cross buns for family and loved ones.
Ingredients
- 7g sachet (2 teaspoons) dry yeast
- 1 1/2 cups milk, warmed
- 1/4 cup caster sugar
- 4 cups plain flour
- 2 tablespoons cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- 1/3 cup NESTLÉ BAKERS' CHOICE White CHOC BITS
- 1/3 cup NESTLÉ BAKERS' CHOICE Dark CHOC BITS
Icing
- 1 1/2 cups icing sugar mixture
- 1 teaspoons butter, softened
- 2 tablespoons boiling water
- 2 teaspoons cocoa powder
Method
- Step 1Grease a 6cm-deep, 23cm (base) square cake pan. Place yeast, milk and 1 tablespoon sugar in a jug. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.
- Step 2Sift half the flour into a bowl. Sift over cocoa. Rub in half the butter until mixture resembles fine breadcrumbs. Stir in half the remaining sugar. Sift remaining flour into another bowl. Rub in remaining butter until mixture resembles fine breadcrumbs. Stir in remaining sugar.
- Step 3Add half the egg and half the yeast mixture to cocoa mixture. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size. Meanwhile, add remaining yeast mixture and egg to flour mixture. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
- Step 4Punch cocoa dough down. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add white choc bits. Knead to combine. Roll mixture into 8 balls. Cover. Set aside. Repeat with flour dough and dark choc bits.
- Step 5Preheat oven to 200°C/180°C fan-forced. Arrange balls, in alternating colours, in prepared pan to form a checkerboard. Cover. Set aside in a warm place for 30 minutes or until slightly risen.
- Step 6Bake, uncovered, for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 25 minutes or until golden and cooked through. Stand in pan for 5 minutes. Place buns top-side up on a wire rack.
- Step 7Meanwhile, make icing Sift half the icing sugar into a bowl. Add half the butter and 1 tablespoon boiling water. Stir until smooth and slightly stiff. Spoon icing into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto chocolate buns. Sift remaining icing sugar and cocoa in a bowl. Add remaining butter and remaining boiling water. Stir until smooth and slightly stiff. Spoon icing into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto remaining buns. Set aside for 15 minutes. Serve.
Nutrition
1169 kj
Energy
7.4g
Fat Total
4.3g
Saturated Fat
1.4g
Fibre
5.7g
Protein
26mg
Cholesterol
53mg
Sodium
47.3g
Carbs (total)
All nutrition values are per serve
- Author: Annalisa Perry
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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