It's Spicy Choc-Chip Buns

Hubby likes something spongy and light for his tea time, there will be two things, chiffon cake or bun. I saw this recipe on Donna Hay book. Who will doubt of Donna Hay ability to turn simple into special? This recipe is calling for 1 egg on 4 1/4 cup of flour, very low fat compare to Asian bun, they turned out soft and fluffy. Though, I have made some modifications to suit my taste. The original recipe is hot cross bun, I didn't fuss with the crosses, it was 10 pm and I need to bake it soon^____^.

I added bread improver, used bread flour, and of course what I want on this bun, Choc chips!

Hot Cross Buns

Adapted from ‘Modern Classics 2′ by Donna Hay.

• 1 tablespoon active dry yeast
• ½ cup caster sugar
• 1 ½ cups (375ml) lukewarm milk
• 4 ¼ cups plain flour, sifted (I used 3 cups bread flour, 1 1/4 plain flour)
  
• 2 ½ teaspoons mixed spice (bisa diganti spikuk dwehh)
  
• 2 ½ teaspoons ground cinnamon
• ¼ cup mixed candied peel, finely chopped (I omitted this)
  
  
• 50g butter, melted
• 1 egg
• 2 cups mixed dried fruit (I used sultanas, currants and choc chips not exactly 2 cup, what ever in hands)

For Crosses (I skipped this)

• ½ cup plain flour
• 1/3 cup water

For Glaze (Skipped this one too) swapped with egg wash instead

• ½ cup sugar
• ¼ cup water

Egg wash

• 1 yolk
• 1 tbs of milk

1. Place the yeast, two teaspoons of the sugar and milk in a jug or bowl and set aside for 5 minutes. The mixture will start to foam, indicating the yeast is active.
2. In a large bowl, combine the flour, spices, sultanas, mixed peel and remaining sugar. Add the butter, egg and milky yeast mixture. Mix using a butter knife until a sticky dough forms.
3. Knead the dough on a lightly floured surface for about 8 minutes, or until it feels elastic.
4. Place in an oiled bowl, cover with a tea towel and allow to stand in a warm place for 1 hour or until doubled in size.
   
5. Divide the dough into 12 pieces and roll into balls.
6. Grease a 23cm (9 inch) square cake tin and line with non-stick baking paper. Place the dough balls in the tin, cover with a tea towel and set aside for 30 minutes or until they rise.
7. Preheat the oven to 200°C (400°F). For the crosses, combine the flour and water and using a piping bag, pipe crosses on the buns. Bake for 35 minutes or until well browned and springy to touch.
8. Prepare the glaze in the last 5 minutes of baking time. Place the sugar and water in a small saucepan over low heat until sugar is dissolved.Brush the warm glaze over the buns while they are hot.

We also having this buns for the good times in the park.