2tbspssugarI used raw, use whatever takes your fancy
1cupbody temp water
2tspscinnamon
½teaspoonmixed spice
1cupdark choc chips
3cupsplain flour
1cupwholemeal flour
75gramsbutter- softened
½cupmilk
Crosses
½cupcacao powder
1tablespoonraw caster sugar
4tbspswater
Glaze
1teaspoonapricot jam
Instructions
In a jug mix the cup of body temp water, 2 tbsps sugar and the yeast.
Allow to rest until frothy.
Combine the cinnamon, mixed spice and flour in a bowl.
Add the butter and milk to the yeast mixture and pour onto the flour.
using a dough hook on your mixer (or do it by hand), knead for 1 minute on low. Add the choc chips and knead for 3 minutes on medium.
Cover the bowl with a damp tea towel and set aside in a warm place for 30 minutes to rise.
Divide the dough into 12 pieces and knead into balls, then pop into a lined tray, just touching each other. (I used a 33x22.9x5.1 cm pyrex baking dish, - 13x9x2in)
Preheat oven to 180 degrees.Allow buns to rise 20 minutes more.
Mix the cacao, sugar and water to form a paste. Using a piping bag or a ziploc with the corner trimmed off, pipe each row of lines in one go.
Bake at 180 degrees for 20 minutes or until golden.
Remove from oven and leave in the tray.
Warm the apricot jam and use to glaze the tops of the buns.
Serve with butter. These freeze well.
Notes
To make these gluten free, use gluten free flour and add 6 tsps of xantham gum to help with the density of them and the rise.