Directions
- 1In a mixing bowl, whisk together plain flour, sugar, instant yeast, salt, cinnamon and nutmeg. Make a well in the center.
- 2Add in egg and warm milk.
- 3Knead until dough is stretchy.
- 4Add softened unsalted butter.
- 5Knead until dough passes windowpane test (you can stretch dough thinly)
- 6Transfer dough into an oiled bowl, cover with cling wrap, then let it rise until double in size (usually an hour).
- 7Punch dough, transfer on to a clean surface, then incorporate a cup of milk chocolate chips.
- 8Roll it into a log, then cut into 12 portions.
- 9Make each portion into a bun and arrange them in a lined 32cm x 22cm pan.
- 10Cover with a cloth and let them rise for 30 minutes.
- 11Pre-heat oven to 170 degrees Celsius convection or 190 degrees Celsius conventional setting.
- 12Prepare mixture for the crosses by mixing flour and water. Transfer mixture into a piping bag.
- 13When buns are done rising, pipe crosses on top of each bun.
- 14Bake for 15 minutes at 170 degrees Celsius convection or 190 degrees Celsius conventional oven.
- 15Allow buns to cool a bit.
- 16Prepare glaze by mixing apricot jam and water, then brush freshly baked buns with it.
- 17Enjoy while buns are still warm!
Ingredients
- 4 cups plain flour
- 0.5 cup sugar
- 3 tsp instant yeast
- 0.5 tsp salt
- 2 tsp cinnamon powder
- 0.5 tsp nutmeg
- 1 egg
- 1 cup warm milk
- 0.25 cup unsalted butter, softened
- 1 cup milk chocolate chips
- 0.5 cup plain flour
- 7 tbsp water
- 1 tbsp apricot jam
- 1 tbsp water
Equipment
mixing bowlcling wrappiping bag32cm x 22cm panoven
Tips
- Knead until dough passes windowpane test (you can stretch dough thinly)
- Allow buns to cool a bit.
- Enjoy while buns are still warm!
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