We know you’re refined sugar free, but you still want a little chocolate treat for Easter! Here’s the perfect solution; a fructose friendly chocolate hot cross bun. Delicious warm, straight from the oven, with a little bit of dark melted chocolate for a Easter celebration. Enjoy!

• Makes : 16 buns
• Oven temp : 220C (200C fan forced)
• Cooking time : approximately 15 minutes until golden

Ingredients:

2 teaspoons dried yeast (1 x 7g sachet of dried yeast)
¼ cup (40g) The Sugar Breakup Dextrose
4 cups (500g) bakers/bread flour (you can use plain flour but bakers flour is better)
1/2 cup dark cocoa powder
1 1/2 cups milk, warmed
3 tablespoons mixed spice
1 tablespoon cinnamon
70g chilled butter
1 egg lightly beaten
1/2 cup dark chocolate bits (we used chopped up 80% dark chocolate)

Cross on top of bun:

Additional 1/3 cup flour & 1/4 cup water

Glaze:

3 tablespoons The Sugar Breakup Dextrose
3 tablespoons milk (or water)

So how do you make them?

1. Lightly grease a deep 23cm square baking tin.
2. Warm all the milk in the microwave for around 50 seconds, you want it warm not hot.
3. Combine yeast with 1 tablespoon of the dextrose & warmed milk in a bowl. Mix together with a whisk until yeast is dissolved. Cover and set aside for 10mins until mixture is frothy.
4. In a large bowl place the flour, remaining dextrose, cocoa powder, mixed spices and cinnamon. Rub in butter until it looks like bread crumbs. Form a well and add the egg and yeast mixture and combine to form a dough.
5. If you have a mixer with dough hooks knead the dough for 3 minutes to ensure ingredients are thoroughly mixed OR if you don’t have dough hooks turn the dough onto a lightly floured surface and knead lightly for 3-5 minutes until the dough is slightly elastic.
6. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place 40 minutes or until dough doubles in size.
7. When dough has risen turn out onto a floured surface and add the chocolate pieces. Then with your hands knead in the chocolate pieces until the dough is smooth and elastic.
8. Using a knife cut into 4 equal pieces then cut each piece into 4, making 16 buns in all. Roll each into a round shape.
9. Preheat oven to 220C (200C for fan forced).
10. Put buns in the tin and stand in warm place 15-20 minutes.
11. Whilst buns are resting make a paste by mixing 1/3 cup plain flour and 1/4 cup water, pour into piping bag or a sandwich bag. If using a sandwich bag you can cut a very small hole in one corner for piping.
12. Once buns are rested pipe a cross on each bun.
13. Bake approximately 15 minutes until a golden colour.

Glaze:

1. Whilst buns are cooking simmer dextrose and milk in small saucepan stirring occasionally until it reduces to a syrup. Keep an eye on it as it can quickly dry up and burn.
2. Remove buns from the oven and immediately brush with glaze whilst buns are hot.
3. Cool buns on a wire rack.
4. Eat warm out of the oven (you just can’t resist!). They’re best eaten on the day, otherwise put them into the freezer and heat up when you want to eat them.

Thermomix Instructions:

1. Lightly grease a deep 23cm square baking tin.
2. Warm all the milk in the microwave for around 50 seconds, you want it warm not hot.
3. Combine yeast with 1 tablespoon of the dextrose & warmed milk in a bowl. Mix together with a whisk until yeast is dissolved. Cover and set aside for 10mins until mixture is frothy.
4. Place flour, dextrose, cocoa, spices and butter in TM bowl. Mix for 10 sec/speed 6. Until butter is combined.
5. Add egg & milk mix to TM. Mix 20-30 sec/speed 6 until a dough starts to form.
6. Scrape down sides, then set for 3 minutes/interval speed.
7. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place 40 minutes or until dough doubles in size.
8. Continue from step 7 above.

Need some extra help?

My dough is too dry!
Dough not coming together? Warm some extra milk for 10-20 secs in the microwave (about a ¼ cup) and add a little at a time until your dough comes together.

My dough is too sticky!
Measuring by cups can be tricky as you won’t always get the right weight. Add a couple of tablespoons of flour at a time til the dough is moist but doesn’t just stick to your hands

My dough didn’t rise!
There could be a couple of things going on:
Your yeast could be old, always use yeast that is in date or not too close to its use-by date.
Or if it is too cold for your dough to rise – turn the oven on to its lowest setting, allow it to warm up then turn it off and place the covered dough in the oven. This will create a warm environment for your dough but not cook it.