Chocolate Hot Cross Buns

FOR THE FLOUR PASTE CROSS:

In a bowl, mix cocoa powder, flour and granulated sugar. Add water and mix until you reach a smooth consistency

FOR THE GLAZE:

In a small saucepan, heat granulated sugar and water. Stir well until sugar dissolves and let it boils for about 2 minutes.

FOR THE BUNS:

In a small saucepan, over low heat, melt butter and chocolate chips. Stir in milk. Let it cool until lukewarm.

Lightly beat the egg with vanilla extract. In a large bowl, whisk and sift all-purpose flour, whole-wheat flour, cocoa powder, instant dry yeast, light brown sugar and salt together.

Combine the wet ingredients with the dry. Stir in the chocolate chips. Knead about 10 minutes until you have a smooth, elastic dough. Transfer to a lightly greased bowl Cover with a towel or plastic wrap and let it rise in a warm place for one hour or until it doubles in size.

Line 2 baking sheets with parchment paper. On a lightly floured surface, punch the dough down and knead it one more time. Divide the dough in 16 even pieces. Roll each piece into a ball and place a chocolate piece in the center while shaping it. Place buns evenly on prepared baking sheets. Cover with oiled plastic wrap and let rise until doubled, about 30 minutes.

Preheat oven to 400°F (200°C). Using a piping bag with a small nozzle, pipe a cross on each bun. Bake in the preheated oven for 20 minutes. While still very hot, brush glaze over the buns. I did it twice.
Transfer to a wire rack and let them cool. Eat them while still warm or at room temperature!