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Cranberry and Choc Chip Hot Cross Buns

Recipe Courtesy - @Stork

Ingredients

 Bun Ingredients:
  • 500g flour
  • 1 tsp (5ml) salt
  • 12.5ml mixed spice
  • Good pinch cinnamon and nutmeg
  • 60g Stork Bake
  • 25ml sugar
  • 10g sachet instant yeast
  • 25ml mixed peel
  • ½ cup (125ml) cranberries
  • ½ cup (125ml) chocolate chips
  • 1 egg, beaten
  • 1 cup (250ml) milk, warm
  • 1 egg, beaten for brushing tops of buns

Piping Dough Ingredients:
  • 50g Stork Bake
  • 50g flour
  • 1ml baking powder
  • 35ml milk


Method

Bun Method:
  1. Sift flour, salt and spices. Rub in Stork Bake until mixture resembles fine breadcrumbs then add sugar, yeast, mixed peel, cranberries and chocolate chips.
  2. Add egg and milk to the flour mixture to form a soft dough. Knead for 5 minutes. Cover with a damp cloth and leave in a warm place to rise to double its size. Turn onto a floured board and knead lightly.
  3. Divide into equal portions and form each into a bun. Place on a greased tray. Cover and allow to rise for 20 – 30 minutes in a warm place.
  4. Brush with a little beaten egg then pipe a cross on the top.
  5. Bake at 220ºC for 10 – 15 minutes or until nicely browned.

Piping Dough Method:
  1. Rub Stork Bake into flour and baking powder.
  2. Add milk to form a paste. Mix well until smooth.
  3. Place into a plastic sandwich bag. Push to one corner to form a piping bag. Snip the end with a pair of scissors.

Temperature 220 oCBaking time: 10 - 15 min Serves: 9

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