Hot Cross Nutella Filled Bao

it's Easter all over again. i never really bake a lot during easter unlike the super hectic Christmas, but i have been knowing the Hot Cross Buns for quite a while and i knew that it is supposed to be the type of special occasion food (what exactly the word for that? ceremonial?). Hot Cross Buns meant to be baked during easter because of what else other than the 'cross', oh well also long ago it is made without yeast to complete the tradition of advent fasting. knowing all those reasons and the festivities of the buns itself, i decided to make one this year.

it is technically not the standard hot crossed buns, i had some special bao flour that was supposed to be used asap or else it will expire soon so i decided to use it for this hot cross 'bao'. i love making and eating bao, especially when it's still warm. i don't have any fancy filling to stuff the bao, so i used the already-so-fancy nutella spread and give some cocoa powder in the bao dough. i know i will never go wrong with nutella and chocolate.

the bao is then steamed and not baked like the way a hot crossed bun should be, because duh it is a bao. just before i steamed them, i made the flour paste used on the traditional hot crossed buns, and piped it onto the risen bao. i love how it turns out!

Hot Cross Nutella Filled Bao
made 15 bao @ 30gr

250 gr special bao flour
1 tbsp cocoa powder
50 gr sugar
1.5 tsp instant dry yeast
125 ml tepid water
25 gr butter, softened

75 gr nutella spread

flour paste
25 gr flour
2 tbsp milk / water

directions:

1. combine all the dry ingredients in the mixing bowl. gradually add in water, knead until the dough comes together and forms a ball.
2. just before the dough becomes smooth and elastic, mix in the softened butter. knead until the dough becomes very smooth and elastic.
3. divide the dough into 15 pieces, round each of them with your hand until it forms smooth ball shape. let rise for about 5 minutes.
4. flatten each dough and fill with 1 tsp of nutella spread each. sealed the dough and shape into a ball. place it on 5cm diameter bao paper, sealed side down. let rise for 40-60 minutes.
5. meanwhile, preheat the steamer. make the flour paste: combine the flour and the milk/water until it forms a thick pipeable mixture. pipe a cross on each buns.
6. arrange the bao in the steamer and steam for 20 minutes. best served warm.