Chocolate and Coffee Hot Cross Buns

Method

The Buns

1. Preheat the oven to 200˚C.
2. Mix the lukewarm milk, sugar and dry yeast in a small mixing bowl. Set aside until it becomes frothy and increases in size (about 5 minutes).
3. Place the remaining ingredients in the bowl of a stand mixer. Add the yeast mixture. Using a dough hook, turn the mixer onto a low speed and mix until the ingredients are combined.
4. Mix for a further 5-8 minutes on medium speed, until the dough is smooth and elastic.
5. Place the dough in a large bowl, cover with cling wrap and set aside in a warm place for 1 hour, or until the dough has risen and doubled in size.
6. Grease and line a 20 cm square tin with baking paper.
7. Once the dough has risen, divide it into 9 equal balls. Shape them tightly and place close together in the tin.
8. Cover the hot cross buns with cling wrap and set aside to rise for 30 minutes.
9. Bake for 20-25 minutes until golden brown. While the buns are baking, make the glaze.

The Glaze

1. Dissolve the sugar in the hot water.
2. Once the buns are cooked and have cooled for 5 minutes, brush them with a few coats of the glaze.

The Crosses

1. Heat the cream to just boiling and then stir in the white chocolate until dissolved.
2. Once cooled, fill a small piping bag or zip lock bag with the chocolate ganache. Cut the end to make a hole of about ½ cm and pipe crosses onto the buns.