Boy oh boy were these yummy. Even the addition of the dark chocolate could not discourage my children from scoffing these yummy easter treats.
31/4 cups bread and pastry flour.
2 tbspn cocoa powder
1 cup cranberries or sultanas (raisins)
2 tbspn sugar
1 tsp yeast
1 tsp cinnamon
1 cup warm milk
1 egg, lightly beaten
2 tbspn plain (all purpose) flour
1 tbspn cocoa
2 tbspn cold water
1/3 cup sugar
1/3 cup cold water
Brush a baking tray with melted butter. Combine the flour, cocoa, cranberries, sugar, yeast and cinnamon in a large bowl. Stir in the salt.
Make a well in the centre. Add milk, butter and egg. Use a wooden spoon to stir until just combined, bringing the dough together in the bowl.
Turn onto a well floured surface.
Knead 10-15 minutes or until smooth and elastic. Brush a lage bowl with melted butter. Place dough in bowl and cover with plastic wrap.
Place in a warm spot to rise for 1 1/2 hours or until dough doubles in size.
Preheat oven to 200c (400F). Punch down dough, turn onto lightly floured surface, knead for 2-3 minutes.
Divide into 12 equal portions,form dough into buns, placing a small piece of dark chocolate into the centre of each ball.
Place in baking tray and let rise for 30 minutes.
To make the cross paste, combine flour, cocoa and water in bowl until a smooth paste forms.
Transfer to a piping bag, (I used a ziploc bag). Pipe crosses on top of buns.
Bake for 20 minutes or until buns sound hollow when tapped. meanwhile, to make the glaze, combine sugar and water in a pot. Cook, stirring for 3 minutes or until sugar dissolves and mixture thickens slightly.
Brush tops of buns with glaze once removed from the oven.
Serve hot with butter if you think it needs it.