CHOC + ORANGE HOT CROSS BUNS
Serves 12
Directions
- 1Warm the milk and orange zest in a saucepan until just steaming, then remove from the heat and stir in the butter until melted.
- 2In a large bowl, mix together both flours, yeast, sugar, spices and salt.
- 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.
- 4Tip onto a lightly floured surface and knead for 15 minutes, or until smooth and elastic.
- 5Place into a lightly greased bowl, cover and leave to prove in a warm place for around 2 hours, or until doubled in size.
- 6Tip the dough back onto a lightly floured surface and punch it down to knock out the air.
- 7Add the chocolate chips, then knead a few times until distributed.
- 8Shape into a rough log and divide into 12 equal portions.
- 9Roll each portion into a smooth ball and arrange in a lined 8x13 inch ovenproof dish.
- 10Cover again and leave to prove for another hour, or until puffed up and touching.
- 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.
- 12Bake at 180°C fan for 20–22 minutes, until golden.
- 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.
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