Orange choc chip hot cross buns

1. Preheat oven to 180°C (or 160°C fan forced). Grease a 23cm square cake pan.
2. Combine yeast, milk and sugar in a small bowl; set aside in a warm place for 10-15 minutes or until frothy.
3. Sift flour and extra sugar into a large bowl. Rub in butter; make a well in the centre; add milk mixture, egg and zest; stir until just combined. 
4. Turn dough onto a lightly floured surface, knead for 5 minutes or until smooth and elastic; transfer to a lightly oiled bowl, cover and set in a warm area for 1 hour or until doubled in size.
5. Punch down dough, turn onto a lightly floured surface, knead in NESTLÉ Dark CHOC BITS (tip: this may take a few minutes, but be patient, as the taste is worth the effort!), divide and roll mixture into 16 even sized balls, arrange in prepared pan, cover, set aside in a warm place for 15 minutes or until slightly risen.
6. Hot cross bun paste: In a small bowl combine flour, sugar and chilled water, spoon into a small piping bag with a small round nozzle, pipe crosses onto buns.
7. Bake for 25 minutes or until golden and cooked through. 
8. Serve warm out of the oven with butter, if desired.

Tips:

• Make sure your yeast hasn't expired! Outdated yeast can lead to bread that doesn't rise!
• These are best eaten warm, but can also be saved in an airtight container and toasted the next day!

FAQs:

• Can I make this recipe in advance?
  • Absolutely! You can even make this recipe in two days. Make the dough in the evening and let it rise in the refrigerator overnight and finish the next day!