Choc Chip Buns with Unpackaged's Special Mix

A great after school snack, or eat for breakfast toasted with some butter.

 Ingredients:

3 scoops of MIX

40g salted butter

300ml milk

2 eggs, lightly beaten

GLAZE:

1/3 cup water

2 tablespoons sugar

Butter, to serve

Creating The Magic:

Image courtesy of Tara’s Multicultutral Table

Melt butter in a small saucepan. Add milk. Heat for 1 minute, or until lukewarm.

Add milk mix & eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together.

Use clean hands to finish mixing to form a soft dough. Turn dough onto a floured surface. Knead for 10 minutes, or until dough is smooth.

Place into a lightly oiled bowl. Cover with a tea towel or beeswax wrap. Set aside in a warm place for 1 to 1 1/2 hours, or until dough doubles in size.

Line a large baking tray with non-stick baking paper.

Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape into balls.

Place onto lined tray, about 1cm apart. Cover with beeswax wrap or tea towel. Set aside in a warm place for 30 minutes, or until buns double in size.

Preheat oven to 190°C or 170˚C fan-force.

Bake for 20 to 25 minutes, or until buns are cooked through.

Make glaze:

Place water & sugar into a small saucepan over low heat. Stir until sugar dissolves. Boil for 3-4 minutes.

Brush warm glaze over warm choc chip buns. Serve warm or at room temperature. 

NOTE: These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.

If you like this recipe don’t forget to try our Gluten Free Brownies!