Ingredients (Makes 8):
For the buns;
450g Strong Bread Flour
7g Fast Action Yeast
50g Golden Caster Sugar
250ml Milk of choice (I used almond milk)
25g White Chocolate Chips
25g Milk Chocolate Chips
For the crosses;
50g Plain Flour
1tsp Granulated Sugar
For the glaze;
4tbsp Golden Syrup
In a large bowl, mix together your strong bread flour, sugar, yeast and cinnamon. Make a well in the middle.
Melt your butter and leave until slightly cooled. Then warm your milk until it feels lukewarm. Neither should be too hot to touch.
Pour the butter, milk and egg into the well of the dry ingredients and stir the dough with a wooden spoon until it comes together.
Flour a surface and tip out the dough. Knead the dough for 10 minutes. Adding a little bit of flour if it gets too sticky.
Place your dough in a clean bowl and cover with a tea towel. Leave for 90 minutes or until doubled in size.
After your dough rises, flatten out the dough slightly on a floured surface. Spread out half of your milk and white chocolate chips and then knead them in. Once incorporated, flatten out the dough again and spread the remaining chocolate chips, then knead again until they're distributed evenly.
Line a baking tray big enough for either all 8 buns or line two baking trays big enough for four buns in each. You'll be leaving the buns to rise again, so you want to make sure there's enough room.
Divide the dough into eight equal portions and shape the dough into buns by rolling them. Leave covered for 30 minutes to rise again.
Pre-heat your oven to 200c.
Then mix together your flour, sugar and water mixture for the cross design. Spoon into piping bag and slowly pipe the crosses onto the top.
Bake your buns for 25-30 minutes or until golden brown on top.
Once they come out the oven, mix together the golden syrup and water for the glaze. Brush them until shiny and then leave to cool.
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