Ingredients
Dough:
450g white bakers flour, plus extra for dusting
40g caster sugar
8g salt
4g mixed spice
2g ginger powder
4g dry yeast
20mL milk
5 large eggs
240g butter (room temperature)
240g Max Brenner pure milk or dark chocolate drops (or alternative high quality chocolate)
Cross topping:
145mL water
70g flour
25g cocoa powder
Glaze:
50mL water
50g white sugar
30g honey
Method
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Using a fork, mix the flour, sugar, salt, mixed spice and ginger together. Whisk the yeast and milk together to dissolve. Add the eggs and yeast to the dry ingredients and mix until a rough dough forms. Transfer dough to a clean flour dusted work surface. Add the butter and knead for around 10 min, or until the dough is smooth and springy. Add the chocolate drops and distribute evenly.
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Place the dough in a large and lightly oiled bowl, cover with plastic wrap and let rise until about double in volume.
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Turn the dough onto a flour dusted work surface and punch down to return the dough to its original size. Divide into 12 even portions. Shape each portion into a ball. Place balls onto baking paper lined tray, about 2cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 180°C or 165˚C fan-force.
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Meanwhile, place the plain flour, water and sifted cocoa powder into a small bowl and whisk to a thick paste. Before baking, mark each bun with a cross using a piping bag or spoon.
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Place the buns into the preheated oven and bake for 15 to 20min, or until golden brown.
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While the buns are baking, combine the sugar, water and honey in a pot and bring to a boil. Turn off and let cool slightly.
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Transfer the baked buns to a wire cooling rack, and brush the warm glaze over them.
Or you can always try popping into Max Brenner and giving them a shot!
