How To Make It
Step One: Mix together the yeast, warm milk and 1 tbs. of the sugar. Set aside for 10 mins.
Step Two: Mix together the flour and cocoa powder.
Step Three: Using your hands, rub the butter into the flour mix until it resembles bread crumbs. You can use a food processor to speed up this step).
Step Four: Make a well in the centre of the flour mix and add in the yeast mix, remaining sugar and egg. Using a butter knife cut through the dough to mix it all together.
Step Five: Once the dough comes together, tip the dough onto a lightly floured surface and knead the dough for about 1 minute to bring it all together.
Step Six: Lightly oil a bowl and pop the dough in the bowl. Cover with plastic wrap and set it aside for about 1 hour so it can rise.
Step Seven: Lightly grease a square baking tin.
Step Eight: Punch the dough out (press your fist into the middle then fold the outer edges into the centre of the dough).
Step Nine: Knead in the chocolate chips.
Step Ten: Roll the dough into 16 balls and pop them into the baking tin. Cover the baking tin with plastic wrap and set the roll aside for 30 mins.
Step Eleven: Preheat oven to 180°C.
Step Twelve: To make the flour paste, mix together the plain flour, sugar and cold water until smooth.
Step Thirteen: Pop the flour paste into a piping bag and pipe the crosses onto the buns.
Step Fourteen: Bake the buns for 10 minutes at 180°C, THEN turn the temperature down to 160°C for 20 minutes.
Step Fifteen: Remove the buns from the oven and make the gelatine glaze. To make the gelatine glaze mix the gelatine and boiling water together until the gelatine dissolves. Brush the gelatine glaze over the buns and allow them to cool in the baking pan.
Step Sixteen: Enjoy! Serve as is or warm with butter or double down on the cocoa with a side of Nutella.
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