|
Prep Time |
20 minutes |
|
Cooking Time |
20 - 25 minutes |
|
Nutrition Per Serve |
83 Calories |
|
Carbs |
8.1 g |
|
Fat |
3.6 g |
|
Protein |
4.4 g |
Servings per Batch - 12
Ingredients
Dough
- 4 cups stone ground wholemeal flour
- 2 x 7g dried yeast
- 1/4 cup maple syrup
- 1 1/2 tsp. mixed spice
- 1 tsp cinnamon
- 2 scoop chocolate noway
- pinch salt
- 1 1/2 cup 70% organic choc chips
- 40 g butter
- 300 ml coconut milk
- 2 eggs lightly beaten
Crosses
- 4 tbsp. water
- 1 tspCcinnamon
- 1/2 Cup stone ground wholemeal flour
Method
- Combine four cups of plain flour, yeast, maple syrup, mixed spice, protein powder, salt and choc chips in a large bowl. Melt butter in a small saucepan over medium heat with the milk. Heat for one minute, or until lukewarm. Add warm milk mixture and eggs to mixture.
- Use a flat bladed knife to mix dough until it almost comes together and then use clean hands to finish mixing it so a soft dough forms. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place until dough doubles in size (1 - 1.5 hours)
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for thirty seconds on a lightly floured surface until smooth. Divide into twelve even portions. Shape each portion into a ball. Place balls onto a lined tray, about one centimetre apart. Cover with oiled cling film. Set aside in a warm, draught free place for thirty minutes, or until buns double in size.
Make flour paste for crosses -
Mix half a cup plain flour, cinnamon and four tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses.
Bake for 20 to 25 minutes, or until buns are cooked through.
Finishing Glaze -
- 3 tbsp. maple syrup
- 1/3 cup of water
Place water and maple syrup into a small saucepan over low heat. Bring to the boil for three to four minutes. Brush warm glaze over warm hot cross buns.
Serve warm or at room temperature. ENJOY!
