Makes 16
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam
Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
