Choc-mint hot cross buns

Method

1. Step 1

   Place the milk, butter and 1/3 cup (80ml) water in a small saucepan over low heat. Cook, stirring occasionally, for 2 mins or until the butter just melts. Set aside to cool slightly. Add the yeast and whisk to combine.

2. Step 2

   Combine flour, cocoa powder and sugar in a large bowl. Add the milk mixture, egg and peppermint essence and stir until well combined. Use an electric mixer fitted with a dough hook to knead on medium speed for 10 mins or until smooth and elastic. (Alternatively, turn the dough onto a lightly floured surface and knead for 10 mins or until smooth and elastic.) Transfer the dough to a greased bowl. Loosely cover and place in a warm, draught-free place for 1 hour or until the dough doubles in size.

3. Step 3

   Preheat oven to 200°C. Line a 22cm (base measurement) square cake pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Add chopped mint chocolate, Peppermint Crisp and biscuit and gently knead into dough until just combined. Divide dough into 16 even portions. Roll each portion into a ball and arrange side-by-side in lined pan. Cover and place in a warm, draught-free place for 30 mins to rise.

4. Step 4

   To make the flour paste, place the flour in a bowl. Gradually stir in 1/4 cup (60ml) water until a smooth paste forms. Stir in a little food colouring to tint green. Place in a sealable plastic bag. Cut off 1 corner and pipe over buns to make crosses. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until buns sound hollow when tapped on the tops. Transfer to a wire rack. Set aside for 10 mins to cool slightly.

5. Step 5

   Combine the gelatine, extra sugar and 2 tbs water in a clean saucepan over low heat. Cook, stirring, for 1-2 mins or until sugar and gelatine dissolve. Brush the glaze mixture over the buns. Decorate with the assorted chocolates and serve warm.