Chocolate hot cross buns

Method

1. Combine sultanas, juice, rind and set aside.
2. Place the mixing bowl on the stand mixer and attach the flat beater. Place the flour, cocoa, sugars, yeast, spices and salt into the bowl. Mix on speed 1 until well combined.
3. While the motor is running, quickly add the eggs, milk, butter and sultana mixture. Mix until mixture comes together.
4. Change to dough hook and knead on speed 2 for 5 minutes or until the dough is soft and pliable. If dough is very sticky, add a little extra flour, as needed.
5. Place into a clean oiled bowl, cover with plastic wrap and place in a warm draft free place for 1 – 1½ hours or until mixture has doubled in size.
6. Preheat the oven to 200C (180C fan forced). Line a baking tray with baking paper. Return dough to mixer and knead for 10 seconds on speed 2.
7. Form into 12 buns and place side by side onto the prepared tray. Cover and set aside for 20 minutes or until risen.
8. Brush tops with egg glaze. Bake for 20 minutes or until golden. While buns are still warm, decorate with strips of prepared marzipan icing to form a cross.
9. Rolling out the marzipan: Attach the pasta roller attachment to the stand mixer. Dust your hands and the roller lightly with icing sugar.
10. Turn to setting 1 and speed 4 and thread through a thin slice of the paste. Repeat with the remaining paste. Cut into 1 cm long strips and press onto the buns while still warm.