2020-05-01_Super_Food_Ideas

20 super food ideas MAY 2020

SURPRISE-INSIDECHOCOLATE
HAZELNUT HOTCROSSBUNS
SERVES 20
PREP 30 MINUTES(PLUS2 HOURS
40 MINUTES STANDING)
COOK 35 MINUTES(PLUSCOOLING)
YOU’LL NEED AN ELECTRICMIXER
WITH A DOUGH HOOKATTACHMENT
FOR THIS RECIPE.

1²⁄³ cups warm milk
¹⁄³ cup caster sugar
7g sachet dried yeast
4¾ cups plain flour
3 teaspoons groundcinnamon
Pinch of salt
75g butter, melted,cooled
1 egg, lightly beaten
2 teaspoons vanillabeanpaste
½ cup dark choc chips
2 x 125g packets BaciPeruginaOriginal
Dark Chocolates,unwrapped,plus
extra to serve
2 teaspoons gelatinepowder
2 tablespoons boilingwater
100g dark chocolate,chopped

1 Line a large bakingtraywithbaking
paper. Place milk, 1tablespoonsugarand
yeast in a jug. Whiskuntilyeasthas
dissolved. Set asideina warmplacefor
10 minutes or untilmixtureis foamy.
2 Combine flour, cinnamon,remaining
sugar and salt in anelectricmixerwiththe
dough hook attached.Makea well.Add
butter, egg and vanillatoyeastmixture.
Stir to combine. Addtoflourmixture.
Mix on low speedfor 30 secondsoruntil
mixture is just combined.Increasespeed
to medium-low. Kneadmixturefor
3 to 4 minutes or untildoughis smooth
and elastic (see note).Transferdoughto
a lightly oiled bowl.Coverwithgreased
plastic wrap. Set asidefor1 houroruntil
dough has doubledinsize.

3 Punch dough down. Return dough

to electric mixer bowl. Add choc chips.

Knead for 1 minute or until combined.

Divide dough into 20 equal portions. Roll

1 portion into a ball. Make an indent in

centre. Push 1 Baci chocolate into indent.

Fold dough over to seal, reshaping and

rolling into a ball. Repeat with remaining

dough portions and Baci chocolates.

Using picture as a guide, arrange balls on

prepared tray (see notes). Cover loosely

with greased plastic wrap. Set aside for

30 minutes or until doubled in size.

4 Meanwhile, preheat oven to 190°C/170°C

fan-forced.

5 Bake buns for 25 to 30 minutes or until

golden and buns sound hollow when

tapped. Sprinkle gelatine over boiling

water in a small heatproof jug. Whisk

until gelatine dissolves. Brush gelatine

mixture over warm buns. Set aside to

cool completely.

6 Place chocolate in a microwave-safe

bowl. Microwave on HIGH (100%) for

1 minute or until melted and smooth.

Spoon mixture into a small snap-lock bag.

Snip off 1 corner. Using picture as a guide,

pipe crosses on top of buns. Set aside for

1 hour to set.

7 Serve hot cross buns decorated with

extra Baci chocolates.

NUTRITION: (per serve) 1388kJ; 14.2g fat;

6.8g sat fat; 6.7g protein; 42.4g carbs;

2.5g fibre; 21mg chol; 58mg sodium.

Cook’s notes:

+ If you don’t have an electric mixer with

a dough hook, you can knead the dough

on a floured surface by hand. This will take

12 to 15 minutes.

+ Leave a little space between each ball

to allow room for spreading.

+ TheBacistorystartedwitha kissin 1922 inPerugia, Italy, when

LuisaSpagnolicreatedthefirstbacio(kiss)chocolate – a bite-sized

shesharedwithherlover,a notefeaturinga romantic

quote was included with each chocolate kiss.

+ Today, Baci ($7.00 for 125g pkt) are still made in

Perugia and the recipe is unchanged.

Love bites...

PER SERVE

$1.

SURPRISE-INSIDE

CHOCOL ATE HAZELNUT

HOTCROSSBUNS

THEINFO

+ ENTERTAINING