Mocha Choc Chip Hot Cross Buns (Vegan version)

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Recipe's preparation

BUNS

Place 250g of milk of choice and 1 tbsp yeast into mixing bowl and heat 3 mins/37 degrees/speed 1

Stir through 4 tablespoons of instant coffee (you could add espresso if you like)

Add 500g baker's flour, 1 pinch of salt, 70g butter, 50g sugar, 2tsps cinnamon, and mix 6 sec/speed 7

Scrape down sides of bowl with spatula then knead 2 mins

Transfer dough on to your Thermomat and work into a ball. Wrap in your Thermomat and leave in a warm place to prove or until doubled in size. (approx 30 minutes)

Knock down and divide into 12 equal sized pieces. Flatten and add a few choc chips then shape into your buns. (Using cold choc chips helps them to keep their shape)

Place onto a prepared baking tray, close together but not touching. Then set aside to prove again. Wait until your buns are touching before adding piping.

PIPING

Place 80 plain flour, 15g of cocoa powder (leave out if you want white crosses), 1 pinch of salt, 1 tsp of olive oil and 100g water into mixing bowl and mix for 30 sec/speed 4

(add more water if you need to)

Pour into piping bag (or ziplock bag or clean and empty sauce bottle) and pipe crosses onto the top of your buns.

Bake for 10-15 mins (pre-heated at 220 degrees) or until golden brown.

SYRUP

Place 2 tbsp espresso and 2 tbsp raw sugar into mixing bowl and cook 2 min/100 degrees/speed 4

Using a pastry brush, apply hot syrup onto buns while still warm.

ENJOY!!!