Tangzhong Choc Chip Hot Cross Buns

Recipe's preparation

Dough

Place 250g milk and 50g baker's flour into mixing bowl, then heat 3 min/100°C/speed 3.

Leave to cool in bowl for 10-15 minutes.

Add remaining 100g milk, 2 tsp dried instant yeast, 450g baker's flour, 1 egg, 50 g sugar, 1 tsp ground cinnamon, 1 tsp ground mixed spice and 1 tsp salt, then knead Dough/3 min.

Place a plate onto Thermomix lid ( MC off) and weigh 70g unsalted butter. Knead for a further Dough/2 min, adding the reserved 70g unsalted butter 1 piece at a time through hole in mixing bowl lid.

Place dough in greased bowl and cover with a tea towel or wrap in a silicone bread mat and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl.

Knead 200g Choc chips into dough and divide dough into 12 equal-sized pieces, then form into a bun and place them onto baking tray,lined with baking paper. Cover with a tea towel and set aside for 30 minutes to proove. Alternatively,(if you have a steam oven), place tray in oven and use dough prooving function for 30 mins.

Preheat oven to 220C

Cross

Place a bowl onto mixing bowl lid and weigh 40 g plain flour, 15g Cocoa, 10g sugar and 60 g water into it and mix umtil smooth. Pour into a piping bag with a nozzle (or disposable bag and cut end off) and pipe crosses onto the top of the reserved buns. Bake hot cross buns for 20-22 minutes (220°C) until golden brown.

Glaze

Place water and sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.

Brush sugar syrup onto the buns while still warm. Allow to cool on the tray for 10 minutes, before transferring onto a wire rack. Serve fresh or toasted, with butter.