My best friend said the other day that she was really excited because it was almost time to make sticky date pudding. We were a little confused, and she explained that sticky date pudding is a winter dessert. I had never thought that it was, and always order it whenever it's on the menu because it's my favorite dessert.
Mocha Hot Cross Buns
Makes 24 small buns
- 2 cups milk
- 1/2 cup rice bran oil
- 1/4 cup brown sugar
- 1 tbsp instant coffee
- 3 tsp active yeast
- 4 + 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pink salt
- 1/4 cup sugar
- 1 tbsp coffee powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 1/4 cup dark chocolate chips
- 1 egg white
- 1 tsp milk
- 1 tbsp plain flour
- 3-4 tbsp water
- 1 tsp cinnamon
- In a medium saucepan, heat half the milk and the coffee, sugar and oil until sugar is dissolved - it should not be boiling. Turn off the heat and then add the remaining milk and stir to combine and cool for 10-15 minutes.
- Sprinkle the yeast over the milk mixture and stir to combine before adding 4 cups of flour. Mix well and then cover with a tea towel and set aside for 1.5 hours.
- Mix together the remaining flour, baking soda, baking powder, and salt and stir until combined.
- In a small bowl, combine the remaining sugar, coffee, and spices, mixing well.
- On a flour dusted surface, remove the dough and press down so it is slightly flattened.
- Sprinkle the sugar mixture all over and a third of the chocolate chips, then fold the dough in half and flatten again. Continue until all the sugar and chocolate chips are used up, and then flatten the dough into a symmetrical, circular shape.
- Cut the dough into even squares. I made tall, thin hot cross buns so mine were small squares, but feel free to make your buns as large or small as you like. Quickly roll each square into a ball and place on a greased baking tray with the seam side down. Cover with a damp tea towel and let rise for about an hour.
- Preheat oven to 180C.
- Prepare the glaze by beating the egg white and milk, and brush over the risen buns.
- Prepare the cross mixture by whisking the flour, cinnamon and water together. Start by adding 1 tbsp of water to the flour mixture at a time, to make sure your crosses are the right consistency. It should not be too runny, but thin enough to pipe.
- Pipe the crosses onto the buns.
- Bake for 20 minutes or until the tops of the buns are golden brown, and then let sit in the oven with the door open for 15 minutes.
- Eat the hot cross buns warm, or with butter or Nutella.* Enjoy!