Recipes+
Ingredients
Glaze
Method
1.Combine yeast, sugar and milk in a small bowl. Half fill a sink with warm water; stand bowl in water for 10 minutes or until mixture is frothy. Replace water.
2.Sift flour, 1/4 cup of the cocoa and spice into a large bowl; rub in butter. Stir in sultanas and chocolate chips. Make a well in the centre; stir in yeast mixture and egg. Cover with plastic food wrap; stand in warm water for 40 minutes or until doubled in size.
3.Grease a 25cm square cake pan. Knead dough on floured surface for 5 minutes. Divide dough into 16 equal portions; knead each portion until smooth. Shape into balls. Place in prepared pan. Cover: stand in a warm place for 10 minutes.
4.Preheat oven to 220°C/200°C fan-forced. Combine remaining cocoa with extra flour and sugar in a small bowl. Stir in enough water (1-2 tablespoons) to form a thick smooth paste. Pipe paste in a cross on each bun. Bake for 25 minutes or until buns sound hollow when tapped on top. Turn buns onto wire rack: brush with hot glaze.
5.GLAZE: Stir sugar and gelatine into 2 tablespoons boiling water in a small jug until completely dissolved.
Makes 16 Give as Easter presents. If you don’t have a piping bag, fill a plastic resealable food storage bag with flour paste. Snip off a small corner to pipe. Milk must be lukewarm; if too hot, dough will not rise. Glaze: Makes 1/4 cup
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%