Super delicious double chocolate hot cross buns! Fluffy and soft chocolate bread, filled with chocolate chips.

Ingredients you will need 

In a bowl of a stand mixer fitted with a dough hook, add the yeast, milk, and 1 tablespoon of the sugar. Let it sit for 5 minutes and become foamy.

Add the remaining sugar, flour, cocoa powder, cinnamon, vanilla, salt, and egg. Turn the mixer on medium for around 15 minutes.

Pull the dough out of the bowl onto a clean workbench and flatten it out.

Tip on the chocolate chips and carefully work them into the dough. Form the dough into a ball.

Place the dough ball into a clean bowl and cover it with a lid or plate, or a damp tea towel, and let it proof in a warm spot for 1.5- 2 hours until doubled in size.

Pull the dough onto a clean bench and cut it into 9 even pieces (use a scale for exact measurements). Use your hands to form each piece into a tight ball. 

Line a 10 x 10 inch square baking dish with parchment paper. Preheat the oven to 356°F/ 180°C fan-bake or 392°F/ 200°C  standard oven.

Place each ball into the baking tray, then cover with a damp tea towel and let them rise until doubled in size.

Mix together the flour, cocoa powder, sugar and water for the crosses, then pipe the crosses onto the buns

Bake the buns for around 23-25 minutes. While the buns are baking, mix together the glaze ingredients.

Brush the hot baked buns with glaze the moment they come from the oven. Leave the buns to cool for about 20 minutes before eating.