• David Hall

Spiced Chocolate Orange Hot Cross Buns

Updated: May 6, 2019

Ingredients - makes 12

400g white bread flour

1 tsp ground mixed spice

1 tsp salt

100g butter or margarine

100g caster sugar

2 x 7g sachets dried yeast

1 large egg

200ml warm milk

1 tbsp vegetable oil

100g chocolate, chopped into small pieces (I used 90% chocolate but use what you prefer)

50g sultanas

Finely grated zest of 1 orange

1 - Tip the flour, spice and salt into a large mixing bowl. Combine well then tip in the butter or margarine. Using your fingertips, rub the flour and butter together until thoroughly combined into small breadcrumbs.

2 - Stir in the mixed spice, sugar and yeast. Mix the egg in with the warm milk then tip into the centre of your flour mix. Combine thoroughly with a wooden spoon.

3 - Tip onto a floured surface (TOP TIP - I dampen my bench with a cloth then cover in cling film. So much easier to clean up). Knead for 10-15 minutes using a pull, push and turn technique. You want it to a stage where when you push your hand into it, the dough springs back.

4 - Tip into a lightly oiled bowl and cover with lightly oiled clingfilm. Leave to prove in a warm place until doubled in size (60-90 minutes).

5 - Tip back onto a floured surface. Flatten slightly then pour on the chocolate, sultanas, orange zest and chopped chocolate. Knead for a few minutes until thoroughly combined.

6 - Split into 12 equal pieces. Roll each into balls and place on a baking tray covered with non-stick baking paper, leaving spaces in between each one. Cover with oiled clingfilm and again, leave to prove in a warm place until doubled in size.

7 - Pre-heat the oven to 200C/GM6. Combine 50g flour, a tbsp vegetable oil and enough water to make a paste. If you haven’t got a piping bag, put into a plastic sandwich bag and snip a corner off. Pipe crosses into each bun. Place on second shelf down and cook for 15-20 minutes until golden and cooked through (they should make a hollow sound when tapped).

8 - Remove from the oven. In a bowl, combine 2tbsp caster sugar with the juice of the orange and glaze each bun. Allow to cool slightly and devour with lots of salted butter.


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