Recipes

RECIPE:

DEGREE OF DIFFICULTY: Medium

PREPARATION TIME: 20 minutes prep, 2 hours rising time, 20 minutes baking time

SERVINGS: 12 buns

For the buns:

3 ⅔ cups  all purpose flour, plus more for dusting

1 cup whole milk

1 egg,  room temperature

3 oz. granulated sugar

3/4 Stick (3 w oz.) unsalted butter

1 packet instant yeast

1 tsp salt

1 tbsp distilled white vinegar (optional)

2 tsp ground cinnamon

1 tbsp vegetable or canola oil

1 cup semi-sweet chocolate chips

For the toppings:

2 Tbsp honey or maple syrup, for glazing

½ cup semi-sweet chocolate chips

2 tbsp unsalted butter

For the buns:

1. In a microwave-safe container, microwave the milk for 2:30 mins, taking utmost care not to scald the milk.
2. Add the butter to the milk and swirl gently until melted.
3. Cool that milk! When the milk feels just right for a bath, stir in the yeast to dissolve.*
4. In a stand mixer fitted with a dough hook, mix flour, warm milk mixture, egg, cinnamon, vinegar, sugar and salt. The dough will be sticky!
5. Knead with the dough hook on medium-high, scraping the sides of the bowl occasionally, until the dough is smooth and elastic.
6. Grease a bowl with oil and turn the dough out into a bowl, cover with a clean, damp kitchen towel, and allow it to rise in a warm place for 1 hour, or until doubled in size. Patience is a virtue!
7. Ah, look at that dough!  Turn the dough onto a floured surface and give it a good, old punch!
8. Now, press the dough into a large rectangle and sprinkle the chocolate chips over the dough. Fold the dough over and knead it until the chocolate chips are evenly distributed through the dough. Best to sample a few chips at this point, for quality control purposes.
9. Divide the dough into 12 portions and roll each one into a ball, stretching the dough over the top of the balls to create a smooth surface. Lovely!
10. Line a 13’ x 16’ baking pan with parchment paper, folding it upwards to line the sides. (Do not skip the parchment paper, unless of course, you prefer your buns firmly adhered to the pan.)
11. Place the dough balls into the tray, allowing space for them to continue to rise. Cover with a damp kitchen towel and allow to double in size again in a warm spot for another hour.  Just enough time for a cuppa and a few leftover chocolate chips.
12. Bake in the center of the oven at 425°F for 15-20 mins, until the tops are golden brown.

To top it all off:

1. Remove from the oven and use a pastry brush to glaze the tops with honey or maple syrup.
2. To make your frosting, melt 2 tbs butter and chocolate chips in the microwave for 20 seconds at a time, until completely melted. Allow to cool in a small pitcher until just thick enough to pour in a steady stream.
3. After the buns have cooled slightly (about 10 mins) pour a line of the chocolate through the centre of the rows of buns, from one side of the tray to the other, then repeat from top to bottom of each row, so that you have a cross on each bun.
4. Serve — you guessed it — HOT!

Store leftovers in an airtight container for 2-3 days and serve toasted and generously slathered in butter…

*Be patient, adding the yeast to piping hot milk will prevent your dough from rising. (And nobody wants hot cross blobs.)