Makes: 8 Buns
Prep time: 2 hours
Cooking time: 15 minutes
250g high grade flour / strong bread flour + dusting (I use 15g for dusting)
20g cacao powder
4g dry yeast
120ml warm milk
40g unsalted butter, softened
1 tsp cinnamon powder
60g chocolate, chopped (i used 70% dark chocolate)
for the cross
1/4 cup flour
1/4 cup milk
1 tsp sugar
for the glaze
1 Tbsp sugar
1 Tbsp water
- Combine flour, cacao, yeast, sugar, salt and cinnamon powder in a large bowl and add warm milk, egg and butter. Use spatula or wooden spoon and mix the ingredients until it started to form soft & sticky dough.
- Flour the clean bench top and knead the dough for approx 10 minutes or until it becomes smooth and springs back when you push with your finger.
- Place the dough in a bowl, covered with clings wrap or tea towel and leave it in a warm place until doubled in size. I left the bowl in a warm oven at 40 degree celsius for about an hour.
- Remove the dough from bowl, flatten with your hand, and add chopped chocolate. Fold in from sides and knead the dough for couple of minutes. Place the dough in a bowl again, covered and allow to raise for another 30-40 minutes.
- Pre-heat oven to 180 degree celsius, oil baking tin and line with banking paper.
- Remove dough from bowl on surface and divide into 8 pieces. Roll each dough into a small ball and place them in a tin leaving 1cm gap in between
- Cover with cling wrap and allow to raise until doubled in size (By then, you won’t see any gaps in-between the doughs). Make the cross by mixing flour, milk and sugar in a bowl until soft past and scoop it into a piping bag or small ziplock bag. This cross ingredients will be enough for 16 buns if you want to double the recipe!
- Pipe crosses onto the buns and back in oven for 15 minutes.
- Heat and dissolve sugar with water in a microwave or saucepan and glaze with brush as soon as buns are removed from oven! You should be hearing almost sizzling sounds 😀
- Serve with butter!