Chocolate Hot Cross Buns - SK Khazana

Ingredients list for Chocolate Hot Cross Buns - SK Khazana

• 2 3/4 cups Refined flour
• 1/2 cup Cocoa powder
• 1 tablespoon Fresh yeast
• 3 1/2 tabl a pinch Castor sugar
• a pinch Salt
• 1/2 teaspoon Cinnamon powder
• millilitres Nutmeg powder
• 1 1/2 cups Milk
• 30 grams + for basting Butter
• as required Dark chocolate cut into cubes
• 1 sprigD Fresh rosemary
• as required Maple syrup

Method

1. Sift 2 cup refined flour and cocoa powder and mix well.
2. Take yeast in a bowl and castor sugar and 2 tablespoon warm water in a small bowl, mix well and set aside to activate.
3. Add sugar, salt cinnamon powder and nutmeg powder to the flour mixture and mix well.
4. Make a well in centre, add activated yeast and milk and knead into soft dough.
5. Add butter and knead well.
6. Divide the dough into small equal portions. Spread each portion on your palm, place a chocolate cube in the center, bring the edges together and shape into a ball.
7. Dip a sprig of rosemary in butter and grease the baking tray with it. Dust with flour.
8. Place the dough balls on a baking tray, cover with a damp muslin cloth and set aside to prove for 20-25 minutes.
9. Preheat oven at 180º C.
10. Take remaining refined flour in another bowl. Add water and mix well to get a thick slurry.
11. Fill a piping bag with slurry and pipe out crosses on the proved buns.
12. Keep the baking tray in preheated oven and bake for 10-15 minutes.
13. Remove from oven and cool. Dip the rosemary sprig in butter and baste the buns with it. Dip rosemary sprig in maple syrup and drizzle the syrup over the buns.
14. Serve at room temperature.