Chocolate Bun Tray Bake

750ml cake flour 10g instant yeast 80ml castor sugar 10ml salt

60g butter, melted 1 egg, beaten 200-300ml warm milk

FILLING:

250ml chocolate hazelnut spread 125ml dark chocolate chips

ICING:

250ml icing sugar water to mix

Place the flour, yeast, sugar and salt in a bowl and mix. Combine the butter, egg and milk, and add to the dry ingredients, mixing to a soft dough.

Place the dough in an oiled bag and set aside in a warm place. When doubled in size, turn the dough on to a floured surface and knock back gently. Roll out the dough into a rectangle of 40cm x 22cm.

Spread with the hazelnut spread. Sprinkle with the chocolate chips. Roll it up like a Swiss roll. Cut the dough into 2cm pieces and place on a greased pan. Cover and set aside to rise for another 30 minutes. Bake at 180°C for 25 to 30 minutes. Makes 20 buns.

ICING:

Combine icing sugar with enough water to make a thick icing, then drizzle over the warm buns.