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This recipe first appeared in Food magazine.
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Ingredients
Flour cross paste
Glaze
Method
1.Combine the flour, sugar and butter in a bowl or processor and rub or pulse until the mixture forms fine crumbs. Add the yeast, spices, zest and apricots; mix.
2.Combine the milk and egg and add to the mixture. Stir or pulse to form a dough. Knead on a floured bench or with a dough blade until smooth, elastic and springy; around 5 minutes.
3.Place dough into a clean, greased bowl; cover with plastic wrap. Leave in a warm place until doubled in size; around 45 minutes. Alternatively, microwave on LOW for 1 minute, rest for 10 minutes, then repeat. Meanwhile, grease a 23cm square slab tin or cake pan.
4.Turn the dough out and knead in the chilled chocolate chips in batches. Divide the dough into 16 even-sized portions, approximately 75-85g each. Roll into smooth balls and arrange in the pan; cover. Stand in a warm place for 10 minutes or until buns have risen to top of pan. Preheat oven to 200°C.
5.Make the Flour cross paste (see below). Place in a piping bag with a small plain nozzle; pipe crosses onto buns.
6.Bake buns for about 20 minutes. Turn buns top-side up onto a wire rack.
7.Make Glaze (see below). Brush hot buns with hot glaze. Cool on a wire rack.
Flour cross paste
8.Combine flour and sugar in a cup, gradually blend in enough of the water to form a smooth, firm paste.
Glaze
9.Stir ingredients in a small saucepan over heat, without boiling, until sugar and gelatine are dissolved.
Note
- Per serve Energy 290kcal, 1214kj • Protein 7.5g • Total Fat 6.8g • Saturated Fat 3.2g • Carbohydrate 47.9g • Fibre 3g • Sodium 40mg – Yeast is a living organism; instant yeast has been granulated until very fine, so will activate in the bowl with the dry ingredients once warm liquid has been added.