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I added a bread machine to my kitchen late last year (thanks Nan & Grandpa!) and I am still in the phase of working out its capabilities. 

I’ve made a few things, mainly loaves of white bread which I conveniently put on before I went to netball on Tuesday nights and it was ready by the time I got home. Turns out great! And it’s so so simple! 

Then over Christmas/New Year I tried cinnamon scrolls (delicious!) and ciabatta. Unfortunately the ciabatta didn’t turn out well – the result was delicious loaves of white bread but they didn’t have the crust of a ciabatta loaf. Not the bread maker’s fault to be fair.

So then last weekend I decided to give hot cross buns a go. Result was incredible so here’s the recipe (adapted from Breville ultimate baker’s oven recipe book):

340ml milk

2tblspns vegetable oil

2 tspns salt

3 tblspns brown sugar

4 cups good quality bread flour

1 tblspn ground mixed spice

1 tblspn ground cinnamon

2 1/4 tspns Tandaco yeast (7g sachet)

Set bread machine to dough setting with nuts. Turn on. Add 3/4 cup – 1 cup dark choc bits at the beep.

  
Divide the dough into 16 pieces and shape into rounds on a lightly greased baking tray.

 

Choc cros buns before rising

Choc Cross Buns before rising

 
Cover them loosely with cling film and leave to stand in a warm area (I rested mine inside my weber BBQ! …off of course) until doubled in size.

To make crosses:

Mix 2 tablespoons water and 1/4 cup plain flour together in a bowl. Spoon into a plastic freezer bag and then cut a small hole in the end so that you can use it as a piping bag.

Pipe the crosses over the risen buns.

  

Choc Cross Buns after rising

Choc Cross Buns after rising

 
Bake in a preheated oven at 190 degrees Celsius for 15-20 mins or until golden brown.

To make glaze:

Mix together 1/2 cup icing sugar, 1/2 tspn allspice, 1/4 tspn ground cinnamon and 2 tablespoons water in a bowl. Brush gently over the hot cross buns.

Voila…..

Choc Cross Buns

Choc Cross Buns

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