HOT CROSS BUNS
320g luke warm water
30g cocoa powder
2 tsps dried yeast
20g sugar
620g bakers flour
160g dark chocolate
CROSS PASTE
1 tbsp cocoa powder
2 tbsp plain flour
3 tbsp cold water
Add all hot cross bun ingredients except dark chocolate and mix at Speed 5 for 10 seconds.
Knead on dough mode for 6 minutes.
Remove from bowl and let rest in a warm, draught free place in a TM Essentials Silicone Mat lightly dusted with flour or a covered bowl for 30-40 minutes until dough doubles in size.
Punch down the centre of the dough with your fist. Knead for 2-3 minutes or until dough is smooth and elastic and has returned to its original size. Divide into 16 equal portions. If using a Silicone Mat cut the dough with a TM Essentials Silicone Spatula.
Shape into balls. When forming the dough into buns, place a 10g piece of the dark chocolate into the centre of each ball and shape dough around the chocolate to enclose.
Place side-by-side, on the prepared tray. Place in a warm, draught-free place for 30 minutes or until dough has risen 1-2cm.
To make the cross paste, combine the cocoa powder, flour and water in a bowl until a smooth paste forms. Transfer to a piping bag fitted with a 2mm plain nozzle. Pipe in a continuous line along the centre of each row of buns. Repeat in the opposite direction to make crosses.
Bake for 20 minutes at 180C until the buns sound hollow when tapped on the base.
