Ingredients

• ½ cup milk, lukewarm
• 3 tablespoons caster sugar
• 3 teaspoons dry yeast
• 3½ cups bread flour see note (plus extra if needed)
• 3 teaspoons mixed spice
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 4 eggs, lightly whisked
• 140 grams unsalted butter, softened
• 200 grams dark chocolate chips
• 20 grams unsalted butter, melted, to glaze
• 2 tablespoons honey, warmed

FOR CHOCOLATE FLOUR PASTE

• ⅓ cup bread flour or plain flour
• 1 tablespoon cocoa powder
• 3 tablespoons water

Instructions

• • In a jug, combine the warm milk, sugar and yeast. Stir gently and set aside in a warm place for 5 to 10 minutes or until the mixture is frothy.
  • Mix together the bread flour, mixed spice, cinnamon and the salt in a large bowl or bread maker. Create well in the centre, pour in the yeast mixture and eggs. Combine the mixture into a soft dough (mixture will be sticky, add a little more flour if it is too wet). Knead until the dough comes together.
  • Add the butter in three portions, kneading after each addition. Once the butter has incorporated, knead for 5 minutes. Transfer the dough to a greased bowl, cover in plastic wrap and let stand in a warm environment for 1 hour or until doubled in size.
  • Knock back the dough and incorporate the chocolate chips, folding and kneading the dough. Divide into 12 portions. Line a baking tray with baking paper and place the balls of dough onto the tray, evenly spacing with a 4cm gap. Loosely cover with greased plastic wrap.
  • Leave to stand in a warm environment for 30 minutes to 1 hour at room temperature, or until doubled in size.
  • Prepare your barbecue for indirect cooking over medium-low heat (170°C to 190°C). Using a pastry brush, gently brush the buns with the melted butter. To make the chocolate cross; combine all the chocolate flour paste ingredients in a small bowl. Pour into a piping bag or ziplock bag. Cut the corner off the bag and pipe a cross onto each bun.
  • Place the tray on and bake the buns over indirect medium-low heat for 20 to 25 minutes.
  • Once cooked, remove from the barbecue. Slide the buns onto a cooling rack and brush the buns with the melted honey. Leave the buns to rest for 10 minutes. Best enjoyed warm, can be served with butter.

Note

• For best results, use bread flour as it will provide a much lighter and fluffier texture. Alternatively, you can use plain flour for a more traditional hot cross bun texture.