Saturday, 28 March 2015

Chocolate & Spice Hot Cross Buns

Hello everyone

Since it's almost Easter I wanted to make one of the best parts of the holiday.. Hot cross buns!

My whole family love them and I wanted to try a spin on them which I had seen in the good food magazine.

Not only have they got lots of raisins, but lots of chocolate! And I love anything containing chocolate!





This recipe makes 12 buns

Prep: 40 mins plus rising and proving

Cook: 20-25 mins

Hot cross bun Ingerdiants:

Sunflower oil for greasing
Zest and juice of 1 large orange
225ml/8fl oz semi-skimmed milk
50g/2oz unsalted butter, plus extra for greasing
1 large egg
450g/1lb strong white bread flour, plus extra for dusting
2 tsp fast-action yeast
50g/2oz golden caster sugar

Filling:

140g/5oz raisins
100g/4oz chocolate/70% cocoa
1 tsp ground cinnamon 
4 tbsp golden caster sugar
100g/4oz plain flour


1. Make the doughnut first. Heat the milk in a pan until steaming. Remove from the heat, and drop in the butter. After a couple of mins, bet in the egg and half he orange zest. The liquid should be just warm for step 2.

2. Mix the strong flour, yeast, 1 tsp salt and the sugar in a large bowl, then tip in the liquid and stir to make a soft dough without dry patches. Flour the work surface and your hands, then knead the dough for 5-10 mins until smooth and elastic. Use a stand mixer or processor if ou like. Oil a large bowl, sit the dough inside it, then cover with oiled cling film. Rise in a warm place for about and hour or until doubled in size.

3. Put the raisins and half the orange juice into a small pan or covered bowl, and either summer for a few mins or microwave on high for 1 min until hot. Cool completely. Break the chocolate into a good processor with the cinnamon and 2tbsp sugar, then pulse until finely chipped. Mix in the rest of the zest. If you don't have a food processor, chip it by hand or grate it, then mix with the other ingredients.

4. Turn the risen dough onto a floured surface and press out to a large rectangle , a little bigger than A4 paper. Scatter it evenly with the chocolate mix and raisins, which should have absorbed all the juice ( drain them if not ). Roll the dough up around the filling, then knead it well for a few mins until the chocolate and fruit is evenly spread. Some chocolate and raisins will try to escape, but keep kneading them back in.

5. Grease then line a large baking sheet with baking parchment. Divide the dough into 12 equal pieces. Shape the buns by pinching each ball of dough into a purse shape, concentrating on making the underneath of the ball (which will be the top) as smooth as you can. Put the buns, smooth side up, onto the baking sheet, leave room for rising. Cover loosely with oiled cling film and prove in a warm place for 30-45 mins or until the dough has risen and doesn't spring back quickly when prodded gently.

6. Heat oven to 190c/170c fan/gas 5. To make the paste for the crosses, gradually stir 6-7tbsp water into the plain flour to make a smooth, thick paste, then put in a food bad and snip off the endat about 5mm. Pipe the crosses, the. Bake for 20-25 mins until the bus are risen and dark golen brown.

7. Mix the rest of the orange juice with the remaining sugar and let it dissolve. Brush the syrup over the buns while hot, then leave to cool. Eat on the day of baking or toasted the next day.