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Checkerboard hot-cross buns
date:Apr 18, 2014
onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size. Meanwhile, add remaining yeast mixture and egg to flour mixture. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

4. Punch cocoa dough down. Turn onto a floured surface. Knead for 5 minutes or until smooth.

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