TRIPLE CHOCOLATE HOT CROSS BUNS WITH VANILLA GLAZED

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Recipe's preparation

TRIPLE CHOCOLATE HOT CROSS BUNS WITH VANILLA GLAZED

Mill sugar into Caster Sugar. Set aside.

In TM bowl add yeast 100g milk & 15g sugar, 2 Minutes, 37C, Speed 2. 

Let to sit 5 Minutes.

Whisk in cooled melted butter, eggs and vanilla. 10 Seconds, Speed 4.

Add remaining sugar and milk to flour, spices and salt and mix until combined. 

Knead for 5 minutes until smooth. 

Transfer dough to a large bowl, cover with cling wrap and set aside to rise for 60 Minutes in a warm place. 

Or wrap in thermomat sitting in the base of the Varoma over TM bowl with 1 litre water set at 60 Minutes, 40C, Speed 1.

Once risen, turn dough onto lightly floured bench top and gently knead in raisins/sultanas. 

Return to the bowl, cover and allow to rise for another 30 minutes. 

Or wrap in thermomat sitting in the base of the Varoma over TM bowl with 1 litre water set at 30 Minutes, 40C, Speed 1.

Preheat oven to 180°C. 

Line a large baking tray with non-stick baking paper. 

Wrap chocolate melts into individual rolls of dough into 24 equal-sized balls and place on baking tray close together.

Prepare crosses by combining flour and water until smooth, then transfer to a snap lock bog with the corner cut or piping bag and pipe crosses onto the buns. 

Set aside to rise for a final 30 Minutes, then bake for 25-30 Minutes until golden. 

While buns are cooking, clean bowl and make vanilla glaze by combining water and sugar in bowl and bring to the boil. 

Reduce heat and simmer until sugar has dissolved, remove from heat and mix through vanilla bean paste. 

Brush over buns immediately after removing them from the oven. 

 

 

Allow buns to cool slightly then serve.