A Perfect Pantry

Ingredients

• 4 cups bakers flour
• 3 tsp dried yeast
• 1/4 cup caster sugar
• 2 tsp all spice
• 60g butter, melted
• 320ml milk, luke warm
• 2 x 59g free range eggs, lightly whisked
• 1/2 cup raisins
• 1/2 cup dark chocolate chips
• 1/2 cup plain flour
• 100ml cold water

Glaze

• 1/4 cup water
• 2 tbsp caster sugar

Directions

1. Place the bakers flour, yeast, sugar, all spice, butter and milk into the large mixing bowl with the dough hooks attached and knead for 1 minute on speed setting 1. Add the eggs and knead for a further 1 minute or until the eggs are completely combined.
2. Remove from the mixing bowl and place into a lightly greased glass bowl. Cover with plastic wrap and place in a warm spot for 1 hour.
3. Line two baking trays with baking paper and canola oil spray and preheat a fan forced oven to 190C.
4. Place dough ball back into the mixing bowl and knead for a further 30 seconds and then cut into 2 pieces. Add the raisins to one dough ball and the chocolate chips to the other dough ball. Knead on a lightly floured surface until completely combined.
5. Cut each dough ball into 8 evenly sized pieces and roll into a ball. Place 8 onto each tray, spaced 5cm apart and cover with plastic wrap and allow to stand for 30 minutes.
6. In a bowl, add the plain flour and cold water and stir until combine. Pour into a piping bag or zip lock bag and cut a 2mm tip off. Draw a cross on top of each hot crossed bun and place into the oven for 20 minutes or until lightly golden brown.
7. In a small pot, combine the water and caster sugar and stir over a low heat. Once the sugar has dissolved, allow it to simmer for 4 minutes and then remove from the heat. Using a pastry brush, brush the sugar syrup onto the buns.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMIx Combo Stand Mixer
• Hot Top Mini-Oven