1 1/2 cups coconut milk
1 tablespoon yeast
1 tablespoon sugar
3 1/2 cups all purpose flour
3 tablespoons chocolate powder (Hershey cocoa powder)
2 tablespoons melted butter
1/2 cups of sugar
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup of currants
1/2 cup of mini chocolate chips
1/2 cup of chopped preserved sour cherries (found at Whole Foods)
1 teaspoon oil
egg wash (1 egg + 1 tablespoon water)
For the cross glaze:
1/2 cup of powdered sugar
1 tablespoon coconut milk
1/4 teaspoon coconut essence
To the bowl of a stand mixer add the coconut milk, yeast and sugar. Let the yeast grow for 15 minutes.
Add the melted butter, sugar, currants, cherries, chocolate chips, cocoa powder, cinnamon, nutmeg, allspice and salt to the yeast mix. Whisk to combine.
Add 1 cup of flour at a time to the mixer, once it is combined, then add the next.
Keep mixing the dough until it has released from the sides of the bowl.
Form the dough into a ball and place in a bowl that has been oiled. Cover and let it rise for 1 hour and 30 minutes or until it has doubled in size.
Break the risen dough into small pieces and form into a ball.
Place it into a greased cast iron pan and cover again to let it rise for 30 more minutes.
Heat the oven to 375 degrees.
Brush the tops of the buns with the egg wash and place in the oven to bake for 20 – 25 minutes.
Remove it from the oven and brush the tops with butter.
To make the glaze add the powdered sugar to a bowl with the coconut milk and coconut essence. Whisk until it is a smooth mixture.
Once the buns has cooled, make the crosses with the glaze. You can either use a spoon, a piping bag or a ziplock bag.
Enjoy with cheese!
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