Chocolate Chips Hot Cross Bun – Thermomix or Stand Mixer Method

  
This is my first attempt in making a hot cross bun this Good Friday.  Hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.   I added chocolate chip in it as my boys loves to have chocolate chip in it.  Though the shaping is not very nicely done but my boys says is very yummy and he ate 4 in one go!

Dough ingredients:
(A):

1 egg

100g milk

250g  bread flour

30g sugar

1/2 teaspoon salt

3/4 teaspoon bread improver (optional)

1/8 teaspoon mixed spice (or cinnamon powder or cinnamon plus nutmeg powder)

2 teaspoon yeast 
(B)

25g butter 
(C)

50g raisins 

50g chocolate chips
Paste for topping:

30g of plain flour

1/4 teaspoon castor sugar

40g water
Glaze:

1 1/2 tablespoons castor sugar

1 tablespoon water

1 teaspoon gelatin powder
Stand Mixer Method:

1. Add (A) according to the ingredients listed into electric mixer bowl and use a dough hook and knead till form a dough

  
2. Add (B) and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) and knead well. 

 

4. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  
8. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  
11. When the bun are done, brush the glaze on top of the bun and leave to cool

Thermomix method:

1. Add (A) according to the ingredients listed into TM bowl 2 min / knead function 

  
2. Add (B), 10min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

3. Add in (C) 30 sec/ knead function or till is well mix 

 

4. Put on the measuring cap and leave to proof for 45min or till double in size
5. Remove from bowl, punch down the Dough to release the gas, shape into round and rest for 15 mins
  
6. Divide dough into 50g and roll into balls and put into a greased 8 inch square barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

  

7. Prepare the topping paste: mix well and put into a piping bag

  
8. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

9. Bake for 15min or till golden brown 

10. While the bread is baking, put the ingredients of glaze in a bowl over a bowl of hot water (water bath) until the gelatin and sugar have dissolved. Set aside and leave to cool completely. 

  

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