Usually, to be honest this recipe would be too complicated for me to bother. However, at the moment activities that are time consuming, are good in my book! We have used choc chips in this recipe but you can easily swap this out for the traditional dried fruit or leave it out altogether.
I N G R E D I E N T S
50g caster sugar
1tsp vanilla bean paste
200mls milk
1 large egg
400g white bread flour, plus extra for dusting
7g dried yeast
200g chocolate baking chips
FOR THE CROSS
3tbs plain flour
½tbs caster sugar
2tbs water
1tbs boiling water
H O W D O I M A K E T H E M?
Place the butter, sugar and vanilla in a pan over a low heat and stir until the butter has melted and sugar dissolved.
Remove from the heat, add the milk and egg then whisk well.
Sift the flour into a stand mixer bowl and tip in the yeast. Make a well in the middle, then pour in the milk mixture.
Knead / beat for around 5 minutes, or until the dough is smooth and springy.
Cover with a clean damp tea towel and prove in a warm place for 90mins, or until doubled in size (we use the oven with the light on).
When the dough is ready, move onto clean surface to stretch and flatten out the dough.
Sprinkle over the chocolate chips then knead for a few minutes until smooth and the chocolate is incorporated.
Preheat the oven to 180ºC and line a tray with baking paper.
Divide the dough into 12 equal pieces then shape into a ball and place on the tray, leaving a gap between each bun.
Cover with a damp tea towel and leave to prove for around 45mins, or until doubled in size.
Mix the egg was by fork and brush the buns so well coated.
Mix the ingredients for the cross to give you a thick batter. Use a piping bag to make thin crosses on top of the buns.
Bake for 25 - 30 minutes, or until golden
Make the sugar glaze by dissolving the sugar in the hot water. Brush each bun with the sugar glaze and leave to cool.
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