Hot Cross Buns

Ingredients

• 7 g dry yeast
• 375 mL warm milk
• 1 tbsp caster sugar, plus 1/4 cup (55g) extra
• 675 g plain flour
• 80 g cold butter, chopped
• 1 egg, lightly beaten
• 1 zest of 1 orange
• 200 g NESTLÉ BAKERS' CHOICE Dark CHOC BITS
• 0 To make the GLAZE:
• 80 mL water
• 2 tbsp caster sugar
• 0 To make the CHOC TOPPING:
• 105 g NESTLÉ BAKERS' CHOICE Dark Melts, melted

Instructions

1. 1

   Preheat oven to 180°C/160°C fan forced. Grease a 23cm square cake pan.

2. 2

   Combine yeast, milk and sugar in a small bowl; set aside in a warm place for 10-15 minutes or until frothy.

3. 3

   Sift flour and extra sugar into a large bowl. Rub in butter; make a well in the centre; add milk mixture, egg and zest; stir until just combined. Turn dough onto a lightly floured surface, knead for 5 minutes or until smooth and elastic; transfer to a lightly oiled bowl, cover and set in a warm area for 1 hour or until doubled in size.

4. 4

   Punch down dough, turn onto a lightly floured surface, knead in NESTLÉ BAKERS' CHOICE Dark CHOC BITS (Tip: this may take a few minutes, but be patient, as the taste is worth the effort!), divide and roll mixture into 16 even sized balls, arrange in prepared pan, cover, set aside in a warm place for 15 minutes or until slightly risen.

5. 5

   Bake for 25 minutes or until golden and cooked through. Serve warm out of the oven with butter, if desired.

6. 6

   GLAZE: Meanwhile whilst buns are cooking; make the glaze by combining water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Simmer for 3-4 minutes or until thickened slightly. Brush over hot buns.

7. 7

   CHOC TOPPING: Spoon NESTLÉ BAKERS' CHOICE Dark Melts into a small piping bag with a small round nozzle, pipe crosses onto buns.