Choc-chip hot cross buns

1. Lightly grease a baking tray and set aside. Place milk in a jug. Sprinkle yeast over milk and set aside for 5 minutes, until foamy.
   
2. Sift flour and cinnamon together into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Stir in choc chips, sultanas and sugar.
   
3. Whisk egg into milk mixture. Pour over dry ingredients and mix to a soft dough. Turn onto a lightly floured board. Knead for about 10 minutes, until dough is smooth and elastic.
   
4. Place dough into a lightly greased bowl. Cover with plastic wrap, then a tea towel. Set aside to rise in a warm place for about 45 minutes or until doubled in size (known as proving).
   
5. Preheat oven to very hot, 220°C.
   
6. Punch dough with fist to release gas. Knead on a lightly floured surface for a few minutes, until smooth. Divide dough into 16 equal pieces. Knead each piece until smooth. Shape into rounds. Place close together on prepared tray. Cover with a tea towel. Stand in a warm place for about 40 minutes, until doubled in size.
   
7. Bake for 15 minutes. Reduce oven to moderate, 180°C, and bake for a further 5-10 minutes or until buns sound hollow when tapped.
   
8. Glaze: Meanwhile, combine all ingredients for glaze in a small saucepan. Bring to the boil on high, stirring constantly, until sugar dissolves. Reduce heat. Simmer for 1-2 minutes without stirring. Brush over hot buns.
   
9. Place chocolate in a small snap-lock bag. Snip a small hole in corner and use to pipe crosses onto buns. Transfer to a wire rack to cool. Serve warm with butter.

More Easter food!