CHOC + ORANGE HOT CROSS BUNS

Directions

  1. 1Warm the milk and orange zest in a saucepan until just steaming, then remove from the heat and stir in the butter until melted.
  2. 2In a large bowl, mix together both flours, yeast, sugar, spices and salt.
  3. 3Pour in the warm milk mixture (ensure it’s cooled to 40 degrees or under), beaten egg and fruit, then mix until a dough forms.
  4. 4Tip onto a lightly floured surface and knead for 15 minutes, or until smooth and elastic.
  5. 5Place into a lightly greased bowl, cover and leave to prove in a warm place for around 2 hours, or until doubled in size.
  6. 6Tip the dough back onto a lightly floured surface and punch it down to knock out the air.
  7. 7Add the chocolate chips, then knead a few times until distributed.
  8. 8Shape into a rough log and divide into 12 equal portions.
  9. 9Roll each portion into a smooth ball and arrange in a lined 8x13 inch ovenproof dish.
  10. 10Cover again and leave to prove for another hour, or until puffed up and touching.
  11. 11Mix the flour and water for the cross to form a thick, pipeable paste (add a splash more water if needed), then pipe crosses over the buns.
  12. 12Bake at 180°C fan for 20–22 minutes, until golden.
  13. 13While still warm, brush with the marmalade to give them a glossy, sticky finish.

Ingredients

  • 300 ml whole milk
  • 1 large orange, zest of
  • 60 g unsalted butter
  • 250 g plain flour
  • 250 g strong white flour
  • 7 g sachet instant yeast
  • 90 g light brown or caster sugar
  • 1 tsp fine sea salt
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 1 egg, beaten
  • 200 g mixed fruit
  • 60 g dark chocolate, chips or chunks
  • 3 tbsp plain flour
  • 2 tbsp water
  • 1 tbsp marmalade, sieved if chunky

Equipment

saucepanlarge bowlovenproof dishstand mixer (optional)

Tips

  • If you don't have a warm room for proving, use an oven with the light on (no heat) as a proving cupboard.
  • Add chocolate chips after knocking out the air to prevent them from melting during kneading.
  • Brush with marmalade while warm for a glossy, sticky finish.