Chocolate Hot Cross Buns - cooking recipe

Ingredients

2 pkg (1/4 oz each) active dry yeast
3 tbsp plus 2 tsp sugar
1/4 cup warm milk
1/4 cup plus 1/3 cup flour
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 tsp pumpkin pie spice
3 tbsp butter, finely chopped
1/2 cup raisins
1/2 cup semi-sweet chocolate chips
1 None egg, lightly beaten
1 tsp unflavored gelatin

Preparation

Mix yeast, 2 tbsp sugar and milk in a small bowl. Half fill a sink with warm water; let bowl stand in water for 10 mins or until mixture is frothy. Replace water.
Sift 1/4 cup flour, 1/2 cup cocoa powder and spice into a large bowl; rub in butter. Stir in raisins and chocolate chips. Stir in yeast mixture and egg. Cover with plastic wrap; let bowl stand in warm water for 40 mins or until doubled in size.
Grease a 9-inch square baking pan. Knead dough on floured surface for 5 mins. Divide dough into 16 equal portions; knead each portion until smooth. Shape into balls. Place in prepared pan. Cover; let stand in a warm place for 10 mins.
Preheat the oven to 425\u00b0F. Combine remaining 2 tbsp cocoa powder, 1/3 cup flour and 2 tsp sugar in a small bowl. Stir in enough water (1-2 tbsp) to form a thick smooth paste. Pipe paste in a cross on each bun.
Bake for 25 mins or until buns sound hollow when tapped on top. Just before buns are done, prepare glaze by mixing remaining 1 tbsp sugar, gelatin and 2 tbsp boiling water in a small bowl until completely dissolved. Remove buns from pan onto wire rack; brush with hot glaze.