These are so very soft and fluffy with just the right amount of sweetness in the dough and little bursts of chocolate with the choc chips! I have used an additive free brand of choc chips and this is the reason they can’t be kneaded in all at once – adding them to each individual bun means they don’t melt away to nothing. I tried quite a few different methods and this is the best.
350g milk of your choice
70g butter or ghee
2 heaped tsp yeast
520g unbleached white spelt flour
50g cacao powder
50g rapadura or coconut sugar
2 tsp cinnamon
1.5 tsp mixed spice
90g Enjoy Life mini choc chips OR 100g sultanas
80g unbleached white spelt flour (*see tips under recipe to make choc crosses)
1 tbs rapadura or coconut sugar
1 tbs water
1. Place milk and butter or ghee in mixer bowl. Heat for 2 minutes/37/speed 1/MC on. It doesn’t matter if the butter isn’t completely melted when this time is up.
2. Add yeast, 520g flour, cacao powder, sugar, cinnamon and mixed spice. KNEAD/3 minutes/MC on. If you are using sultanas instead of choc chips, add them after 2.5 minutes of the kneading time and continue to knead for the remaining 30 seconds.
3. Transfer dough to a silicon mat and wrap, or an oiled bowl and cover. Leave in a warm place, until doubled in size.
4. When your dough has doubled in size, unwrap it and punch the air out of it. Weigh dough and divide into 12 even portions. Flatten each portion in to an oval shaped disk and distribute the choc chips evenly onto each one, as shown:
5. Hand knead and shape each piece of dough into a round bun, placing each bun onto a lined tray as you go. When all buns are shaped and on the tray, place the tray in a warm place and allow buns to double in size.
6. Preheat oven to 200°C.
7. Into mixer bowl, place the 80g flour and 80g water and mix for 5 seconds/speed 3-4/MC on. If ingredients aren’t properly combined, give them a stir with your spatula.
8. Transfer mixture into a zip lock bag, seal and snip off a small piece of one of the corners. Pipe this mixture onto the tops of the buns to form your crosses.
9. Bake buns for 20 minutes, or until golden.
10. Make a glaze by placing the 1 tbs water and 1 tbs sugar in mixer bowl. Heat for 1.5 minutes/70/speed 1/MC on. Using a pastry brush, brush this glaze onto the hot buns.
*To make chocolate crosses, at Step 7, reduce the 80g flour to 65g, increase the 80g water to 100g and add 20g cacao powder.
‘Enjoy Life’ choc chips are the least processed, additive free choc chips and the only ones that I use. They are made using just three natural ingredients.