Chocolate hot cross-buns

Sift the flour and spices with
2ml salt. Stir in the sugar and yeast.
Stir the butter into the milk until melted.
Add the vanilla essence and the egg.

Make a well in the centre of the
dry ingredients and add the liquid,
stirring in the dry ingredients from
the sides of the well using a wooden
spoon. Once you have finished
mixing, the dough should be soft, but
not too sticky. If it is too sticky, add
spoonfuls of flour and milk at a time,
to form a soft dough.

Knead the dough on a lightly
floured surface for 10 minutes, or use
the dough hook on a food processor
on a slow speed.

Cover the bowl with a damp
dishcloth and set aside in a warm
place for about an hour or until the
dough has doubled in size, then knock
back the dough.

Add the chocolate chips. Knead
for a few minutes to incorporate the
chocolate chips into the dough. Divide
the dough into 12 pieces and roll each
one into a ball. Place the balls next to
each other in a greased rectangular
or square baking tin, leaving a little
space between the balls of dough
for rising. Set aside to rise again for
about 45 minutes or until doubled
in size.

Topping Mix the flour and sugar
with 60ml water to make a thick,
smooth paste. Spoon into a piping
bag with a plain nozzle. Use the
back of a knife to make light cross
indentations in the tops of all the
buns. Mix the milk and egg and brush
over the buns, then pipe over the
indentations with the sugar paste.

Place the buns in a preheated oven
and bake for 15 to 20 minutes until
browned and cooked through. Remove
from the oven and transfer to a wire
rack to cool. Gently pull the hot-cross
buns apart once they have cooled
completely.