Hot Cross Buns with Nutella^®

METHOD

1. Place flour, sugar, yeast and spices into a mixing bowl, and make a well in the centre.
   Add the water and milk and mix gently to combine and activate the yeast.

2. Add the balance of the bun ingredients and mix until combined with a wooden spoon – it should be a thick sticky batter.
   Cover the dough with a clean damp dish towel and set aside to rise in a warm dry place for 1 hour.

3. After the rising time, the dough should have tripled in size.
   Line a baking tray with paper.

4. Dust work surface and your hands with flour and tip the dough out and gently knead to deflate it. Roll the dough into a log and cut into 6 equal pieces.
   Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and gives a nice smooth surface.

5. Place the ball with the smooth side up on the tray. Repeat with remaining dough.
   Spray a piece of cling wrap lightly with oil and place over the tray.

6. Set aside in a warm dry place to rise for about 45 minutes.
   While the buns are rising, set oven to 180 degrees Celcius.

7. After the buns have risen, bake for 22 minutes, or until the surface is a deep golden brown.
   Set aside to cool.

8. Once cooled use a serrated knife, cut the tops off the Hot Cross Buns and hollow them out.
   Take generous scoop of frozen yoghurt and place one scoop into each hollowed out Hot Cross Bun. Top each filled bun with raspberries and toasted hazelnuts and place into the freezer.

9. Place Nutella^® in a piping bag and pipe neat chocolate crosses on the tops of each bun.
   Remove the frozen yoghurt filled buns from the freezer, plate, and top with Chocolate crossed bun tops. Voila! Hot Cross Bunny Chows! Delish!