Recipes Ladybirds Chocy Choc Cross Buns


Recipes Ladybirds Chocy Choc Cross Buns

Recipes Ladybirds Chocy Choc Cross Buns

  1. dough
  2. 7 grams pkt dry yeast
  3. 1/4 cup warm milk
  4. 1/4 cup raw sugar
  5. 3 cup plain flour
  6. 1/2 cup cocoa powder
  7. 1 tsp cinnamon
  8. 80 grams butter – cubed
  9. 1 egg cell
  10. 1/3 cup dark tamponnement chips
  11. 1/3 cup whitened choc chips
  12. paste with regard to crosses
  13. 1/4 cup simple flour
  14. 1 tsp natural sugar
  15. glaze
  16. 1 tsp gelatine powder
  17. 2 tsp raw sugar
  18. 1 tbsp boiling water

Recipes Ladybirds Chocy Choc Cross Buns

  1. Lightly oil a large bowl and set aside till dough is ready. Grease a 6cm deep by 23cm base square cake pan and set aside till needed.

  2. In a medium bowl place the yeast, milk and 1 tablespoon of the raw sugar and whisk to dissolve the yeast, then cover and set aside in a warm place for about 10 minutes or until foamy.

  3. In an independent medium bowl sift the together flour, cocoa and cinnamon, then add the cubed butter and rub the butter into the flour mix, best done with clean fingertips, until the mixture resembles fine bread crumbs.

  4. Now make a well in the centre of the crumbed flour mix and add the prepared yeast mixture, the lightly whisked egg and the remaining raw sugar and stir to combine all to form a dough.

  5. Turn the prepared dough onto a lightly floured surface and knead for 1 minute, then transfer to the prepared lightly oiled bowl, cover and set aside in a warm place for 1 hour or until dough has doubled in size.

  6. Once dough has doubled risen, punch the dough down then turn onto a floured surface and knead for 5 minutes or until dough becomes smooth, then add the combined choc chips and knead to combine all.

  7. Preheat oven to 200°C / 400°F.

  8. Roll dough into 16 equal sized balls and place on the prepared square cake pan and cover and set aside in a warm place for 30 minutes or until dough has almost doubled in size.

  9. TO MAKE THE PASTE: Place the flour, sugar and the cold water into a dish and mix well to combine all, then spoon the paste into a piping bag with small nozzle end and carefully pipe crosses ontop and across each bun evenly as possible.

  10. Place prepared bun dough into the preheated oven and bake for 10 minutes on 200°C then reduce the heat to 180°C / 360°F and cook for a further 20 minutes or until the buns are golden brown and cooked through / springs back to touch.

  11. TO MAKE THE GLAZE: sprinkle gelatine and sugar over the boiling water in a heatproof jug and stir with a fork until gelatine has dissolved.

  12. Turn the cooked buns, top side up, onto a wise rack and brush the tops of all the buns with the glaze let cool and serve.

  13. Buns can be eaten hot or cold, with butter, cream or anyway you like. Enjoy.: -).

  14. NOTE: to turn these into normal hot cross buns, just replace the cocoa powder with simple flour and replace combined chocolates chips with raisins and saltanas.; -).