CHOC + ORANGE HOT CROSS BUNS

Serves 12
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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. 2Warm the milk and orange zest in a saucepan until just steaming, then remove from the heat and stir in the butter until melted.
  3. 3Warm the milk and orange zest in a saucepan until just steaming, then remove from the heat and stir in the butter until melted.
  4. 4In a large bowl, mix together both flours, yeast, sugar, spices and salt.
  5. 5In a large bowl, mix together both flours, yeast, sugar, spices and salt.
  6. 6In a large bowl, mix together both flours, yeast, sugar, spices and salt.
  7. 7Pour in the warm milk mixture (ensure it’s cooled to 40 degrees or under), beaten egg and fruit, then mix until a dough forms.
  8. 8Pour in the warm milk mixture (ensure it’s cooled to 40 degrees or under), beaten egg and fruit, then mix until a dough forms.
  9. 9Pour in the warm milk mixture (ensure it’s cooled to 40 degrees or under), beaten egg and fruit, then mix until a dough forms.
  10. 10Tip onto a lightly floured surface and knead for 15 minutes, or until smooth and elastic.
  11. 11Tip onto a lightly floured surface and knead for 15 minutes, or until smooth and elastic.
  12. 12Tip onto a lightly floured surface and knead for 15 minutes, or until smooth and elastic.
  13. 13Place into a lightly greased bowl, cover and leave to prove in a warm place for around 2 hours, or until doubled in size.
  14. 14Place into a lightly greased bowl, cover and leave to prove in a warm place for around 2 hours, or until doubled in size.
  15. 15Place into a lightly greased bowl, cover and leave to prove in a warm place for around 2 hours, or until doubled in size.
  16. 16Tip the dough back onto a lightly floured surface and punch it down to knock out the air.
  17. 17Tip the dough back onto a lightly floured surface and punch it down to knock out the air.
  18. 18Tip the dough back onto a lightly floured surface and punch it down to knock out the air.
  19. 19Add the chocolate chips, then knead a few times until distributed.
  20. 20Add the chocolate chips, then knead a few times until distributed.
  21. 21Add the chocolate chips, then knead a few times until distributed.
  22. 22Shape into a rough log and divide into 12 equal portions.
  23. 23Shape into a rough log and divide into 12 equal portions.
  24. 24Shape into a rough log and divide into 12 equal portions.
  25. 25Roll each portion into a smooth ball and arrange in a lined 8x13 inch ovenproof dish.
  26. 26Roll each portion into a smooth ball and arrange in a lined 8x13 inch ovenproof dish.
  27. 27Roll each portion into a smooth ball and arrange in a lined 8x13 inch ovenproof dish.
  28. 28Cover again and leave to prove for another hour, or until puffed up and touching.
  29. 29Cover again and leave to prove for another hour, or until puffed up and touching.
  30. 30Cover again and leave to prove for another hour, or until puffed up and touching.
  31. 31Mix 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.
  32. 32Mix 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.
  33. 33Mix 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.
  34. 34Bake at 180°C fan for 20–22 minutes, until golden.
  35. 35Bake at 180°C fan for 20–22 minutes, until golden.
  36. 36Bake at 180°C fan for 20–22 minutes, until golden.
  37. 37While still warm, brush with the marmalade to give them a glossy, sticky finish.
  38. 38While still warm, brush with the marmalade to give them a glossy, sticky finish.
  39. 39While still warm, brush with the marmalade to give them a glossy, sticky finish.

Ingredients

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