2 tsp. instant yeast (dried)
1 ¾ cups milk (warmed)
1 cup caster sugar
4 ¼ cups bread and pizza flour (strong flour)
1 tsp. cinnamon (ground)
1 tsp. mixed spice
½ cup cocoa
75g butter (unsalted, melted & cooled)
1 egg (lightly beaten)
150g dark (70%) chocolate (chopped into 1cm pieces)
1/3 cup bread and pizza flour
2 tsp. caster sugar
Place yeast, milk and 1 tbs. sugar in a bowl and whisk with a fork to combine. Set aside in a warm place for 5 minutes or until frothy.
Place the flour, cinnamon, mixed spice and cocoa in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture, melted butter, egg and 90g caster sugar. Knead on medium-low speed for 5 – 6 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1 ½ hours or until doubled in size.
Grease and line the base of a round 30cm cake pan with baking paper.
Knock back the dough and turn out onto a lightly floured surface. Knead in the chopped chocolate, then divide the dough into 16 equal pieces and roll into smooth balls. Place in the greased pan, leaving a 1cm gap between each for dough to expand. Set aside in a warm place for a further 45 minutes or until almost doubled in size. Preheat the oven to 180°C.
For the piping mixture, place the flour, sugar and ¼ cup (60ml) water in a small bowl and stir until a smooth paste. Spoon paste into a piping bag fitted with a small nozzle. Pipe crosses onto the risen buns. Bake buns for 10 minutes, then reduce the oven to 170°C and cook for a further 25 – 30 minutes until cooked through.
Meanwhile, to make the glaze, place remaining ½ cup (110g) sugar and ¼ cup (60ml) water in a small pan over low heat stirring until sugar dissolves. Simmer for 3-4 minutes until reduced and slightly sticky, then set aside to cool. Brush warm buns with glaze, then serve.
Cooks in: 40 minutes
Pairs well with Survivor Cabernet Sauvignon.