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MINI CHOCOLATE HOT CROSS BUNS INGREDIENTS Buns 600 g (4 cups) plain flour 2 tbsp Dutch-processed cocoa 14 g (2 sachets) dried yeast 75 g (½ cup) caster sugar 2 tsp mixed spice ½ tsp salt flakes 40 g butter 300 ml milk 2 eggs, lightly beaten 200 g good-quality dark chocolate, chopped Combine flour, cocoa, yeast, sugar, mixed spice and salt in a large bowl. Melt butter in a small saucepan over medium heat, induction setting 5. Add the milk and heat for 1 minute, or until lukewarm, ideally the milk should be 37°C. Add warm milk mixture and eggs to flour mixture. In a stand mixer with the dough hook attached and knead on medium speed for 8 minutes. Turn dough out onto a floured surface. Knead for an additional 1 minute, or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Place into oven on prove yeast dough and prove for 30 minutes or until dough doubles in size. Punch dough down to its original size. Knead in the chocolate pieces for 30 seconds on a lightly floured surface until smooth. Divide into 32 even portions and shape each portion into a ball. Place balls onto a baking tray, about 1 cm apart. Place into the oven on Prove yeast dough and prove for 15 minutes, or until buns double in size. Preheat the oven to Moisture Plus with Conventional at 170°C with 1 manual burst of steam. Spoon into a small snap-lock bag and snip off one corner to create a piping bag. Pipe flour paste over tops of buns to form crosses. Place the buns into the oven on shelf position 2 and release the burst of steam. Bake for 20 minutes, or until buns are cooked through. Mix the plain flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Place all of the ingredients into a small saucepan and bring to the boil on high heat, induction setting 8 for 2 minutes, then brush over the hot buns. Allow to cool. If you don't have a Moisture Plus oven, bake the hot cross buns on Fan Plus at 180°C and spritz some water over the top of the rolled buns prior to baking. Place into the oven on shelf level 2 and bake for 15 minutes. METHOD Buns 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Flour paste 1. Glaze 1. HINTS AND TIPS· For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz Flour paste 75 g (½ cup) plain flour 80 ml (⅓ cup) water Glaze 140 g (⅔ cup) caster sugar 60 ml (¼ cup) water ½ tsp vanilla bean paste or extract Cooking programme Induction and Moisture Plus Makes 24 Preparation time 20 minutes, plus proving time Cooking time 15 minutes