Nutella Hot Cross Buns

Method

1. Combine 1 teaspoon of caster sugar with the warm milk and yeast then stir well. Cover with cling and allow to stand in a warm (not hot) place until the mixture starts to foam.
2. Sieve the flour, caster sugar and spices together into the bowl of a stand mixer fitted with  dough hook. Mix. Lift the hook and make a well in center. Pour in the beaten egg, melted butter and foaming milk and yeast mixture and turn the mixer on low to process slowly until everything is well combined. Turn the speed to medium and process for about 7-8 minutes to knead the dough.
3. Add the choc chips to the bowl and process for another couple of minutes until they are evenly distributed through the dough. Remove from the bowl and transfer to a lightly floured board or bench.
4. Knead by hand for about 1 more minute, the dough should be smooth elastic and stretchy. Note, you will find the chocolate melts slightly on your hands and through the dough, don’t worry that just makes them taste better.  Transfer to a lightly oiled bowl and cover with cling film. Leave in a warm place to prove (rise) for about 45 minutes until doubled in size.
5. While the dough proves, place the Nutella into a piping bag with a large plain nozzle. Remove the dough from the bowl, place on a lightly floured board and knock out some of the air, roll into a long sausage shape and use a sharp knife to cut into 12 even pieces. Transfer the Nutella to a piping bag fitted with a wide plain nozzle. Now this will get messy.
6. Use your clean fingers to flatten out the slices of dough, pipe a little Nutella (about a small teaspoon) into the center of each slice and the pull the edges of the slice of dough over it and seal thoroughly into a ball. Repeat with the other slices of dough. Transfer the Nutella filled balls to a large baking tray lined with baking paper, allowing about 2 cm between each bun to allow room for rising. Cover loosely with cling film and move in a warm place to prove  again.

Preheat your oven to 200^oC

When the buns have roughly doubled in size they are ready to pipe.

Make the piping paste by combining the sugar, cocoa and flour in a small bowl and adding enough water to make a smooth thick paste. Transfer to a disposable piping bag and cut the end off making a small hole and pipe crosses on top of each bun.

Bake in the preheated oven at 180^oC for about 20 minutes until they’re golden brown and sound slightly hollow when tapped.

Make the glaze in a small saucepan by dissolving the caster sugar in the water then bringing it to a swift boil. Brush the sugar glaze generously over the buns while they’re still hot from the oven to make them sticky and shiny. Serve warm.

Makes 12. Preparation time 45 minutes plus 45 minutes each for the 1st and 2nd proving. Total cooking time 25 minutes.

Note: If you don’t have a stand mixer with a dough hook, just follow the steps and knead the dough by hand on a very lightly floured broad for about 10 minutes before the first proving.

Tip: Try adding chopped nuts to this recipe for a crunchy change.