Page 59 - The Gem | April 2025 Magazine

METHOD

1. In a bowl, mix the warm water, sugar,
and dry yeast, then set aside to
let it activate (i.e. start to bubble).
Double-chocolate If it doesn’t bubble, the yeast isn’t

Easter Buns activated and needs to be redone.
2. Once activated, add the flour, cocoa,
Makes 6 spices, and salt to the bowl, then mix
to form a dough. Once the dough has
come together, add the chocolate and
lightly knead for 1-2 minutes. Set aside
INGREDIENTS in the bowl and leave for 30 minutes

200 ml warm water or until it doubles in size.
2 tbsp sugar 3. While the dough is resting, make the
1 heapped tsp (10 g) dry yeast chocolate paste by combining flour,
1 cup plain flour cocoa, and water to form a paste,
2 tbsp cocoa powder then transfer it to a piping bag or
1 tbsp oil sandwich bag.
1 tsp all-spice 4. Make the sugar glaze in a separate
1 tsp cinnamon bowl by mixing the sugar and water.
Good pinch of salt 5. Preheat the oven to 180°C.
1 cup chocolate chips or chocolate buttons, 6. Once the dough has proved (risen),
chopped knock it back by pressing down on
it, then divide into six balls. Place the
For the cross paste balls on a lined tray. Pipe the crosses
1/4 cup plain flour across the top of the rolls, then put
1 tbsp sugar the tray in the oven and bake at 180°C
1 tbsp cocoa powder for 20 minutes.
3-4 tbsp water, until it forms a paste 7. Remove the tray from the oven, brush
the glaze over the buns, and cool on
For the glaze a rack. Best served straight out of the
1 tbsp sugar or honey oven with butter and jam or double-
1 tbsp water choc them with Nutella or choccy
½ cup water ganache.

APRIL 2025 59