Mini Chocolate Chip Hot Cross Buns - cooking recipe

Ingredients

None None Mini Chocolate Chip Hot Cross Buns
1/2 cup milk, warmed
1 tbsp active dry yeast
1 tsp granulated sugar
2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
3 1/2 tbsp butter, chopped
3.5 oz milk chocolate chips
1 None egg
None None Icing for Crosses
2 tbsp all-purpose flour
1 tbsp cocoa powder
2 tbsp granulated sugar

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 8 inch square cake pan.
Combine milk, yeast and sugar. Set aside in a warm place for 5-10 mins, until mixture is frothy.
Meanwhile, sift flour and cinnamon into a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Add chocolate chips.
Whisk egg into yeast mixture then add to flour mixture and mix into a soft dough. Turn out onto a lightly floured surface and knead for 10 mins, until dough is smooth and elastic. Place in lightly greased bowl, cover with plastic wrap and set aside in a warm place for 40 mins, or until doubled in size.
Lightly knead dough to de-gas. Divide into 32 pieces. Knead each piece until smooth then shape into rounds and arrange in pan. Cover with plastic wrap or a clean tea towel and let proof in a warm place for 20 mins, until doubled in size.
Meanwhile, to make the icing for the crosses, mix flour, cocoa powder and 2 tbsp water to create a smooth paste. Transfer to a piping bag.
Pipe crosses on buns then bake for 12-15 mins, until golden brown.
To make the glaze, combine 1/4 cup water and 2 tbsp sugar. Stir over low heat for 2-3 mins, until sugar dissolves. Bring to boil, without stirring. Reduce heat and simmer for 1-2 mins, until mixture thickens slightly. Brush over hot buns then transfer to a wire rack to cool.