Name: Choc-chip hot cross bun loaves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 600 g flour cake; 2x 10 g Superbake Instant Yeast; salt just a pinch; 1 tsp cinnamon ground; 50 g treacle sugar; 100 g butter cubed; 1/2 cup milk; 1 cup apple juice; 2 eggs just the yolks; 125 g cake mix; 1/2 cup chocolate chips; 60 g flour; 1/4 cup milk; 1/4 tsp Baking powder; 2 sugar; 2 water; 1 tsp Sheridans gelatine

Recipe Disclaimer

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Ingredients (17)

600 g	flour — cake
2x 10 g	Superbake Instant Yeast
	salt — just a pinch
1 tsp	cinnamon — ground
50 g	treacle sugar
100 g	butter — cubed
1/2 cup	milk
1 cup	apple juice
2	eggs — just the yolks
125 g	cake mix
1/2 cup	chocolate — chips

FOR THE CROSS:

60 g	flour
1/4 cup	milk
1/4 tsp	Baking powder

GLAZE:

2	sugar
2	water
1 tsp	Sheridans gelatine

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Method:

Sift the flour, yeast, salt and cinnamon into a large bowl, stir in the sugar. Rub the butter into the flour mixture. Make a well in the centre.

Place the milk and apple juice in a small pot, heat until lukewarm, remove from stove and whisk in the egg yolks. Pour the liquid mixture into the flour mixture and stir until it forms a dough.

On a floured surface, knock back dough and add the dried cake mix. Knead to combine, then gently add choc chips and incorporate into dough. Place dough in a warm place, cover and allow to rise for 30 minutes.

Preheat the oven to 180°C. Grease and line 2 loaf tins. Divide dough into 12 balls, place balls in 2 rows in each of the tins; leave to stand for 50 minutes.

To pipe crosses:
Mix together all ingredients, place in a piping bag and pipe crosses onto each ball. Place in the oven and bake for 20 minutes.

For the glaze:
Place all ingredients in a small pot over a low heat; whisk until the gelatin has dissolved. Remove loaves from the oven and brush with glaze; allow glaze to set before serving.

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