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Cal/Serv:
322
Makes:
12
servings
Prep Time:
0
hours
40
mins
Cook Time:
0
hours
20
mins
Total Time:
1
hour
0
mins
For the buns
g
unsalted butter, chopped
g
strong white flour, plus extra to dust
g
sachet fast-action dried yeast
g
dark chocolate, chopped
For the spiced orange butter
Finely grated zest 1 orange, plus 1tsp juice
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- For the buns, in a small pan heat the milk until just steaming. Remove from heat and stir in the butter until melted. Set aside for 10min, or until lukewarm, then whisk in the eggs.
- Sift 450g flour, the cocoa powder and spices into the bowl of a freestanding mixer fitted with a dough hook. Mix in the yeast, sugar and a pinch of salt. Add the milk mixture and mix on medium speed for 5-10min, or until dough is smooth and elastic. Alternatively, mix in a large bowl with a wooden spoon, then knead on a lightly floured worksurface for 10min.
- Return dough to a clean, greased bowl. Cover and leave to rise in a warm place for 1hr, or until doubled in size. Meanwhile in a small bowl mix the raisins and orange juice and set aside until needed.
- When the dough is ready, drain the raisins and line a large baking sheet with baking parchment. Lightly flour a work surface and knead the raisins and chocolate into the dough as best as you can (see GH TIP).
- Divide dough into 12 equal pieces (weigh for best results) and shape into neat balls. Arrange on the lined sheet, spacing apart. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, or until visibly risen.
- Preheat oven to 200°C (180°C fan) mark 6. For the decoration, in a small bowl, mix remaining 50g flour with just enough cold water to make a thick paste. Scrape into a small piping bag and snip a roughly 5mm opening. Pipe crosses on to the buns. Bake for 15-17min, or until risen and lightly golden. Transfer to a wire rack to cool.
- Meanwhile, make the glaze. In a small pan heat the orange juice and sugar, stirring until the sugar dissolves. Bubble until syrupy then brush over the warm buns.
- For the spiced orange butter, in a medium bowl using a handheld electric whisk, beat the butter, orange zest, juice and nutmeg until light and fluffy. If not serving immediately, cover and chill until needed.
- Serve the buns warm, at room temperature or split and toasted with the orange butter.
Per bun (without spiced butter):
- Calories: 322
- Protein: 8g
- Total fat: 8g
- Saturates: 4g
- Carbs: 54g
- Total sugars: 22g
- Fibre: 3g
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News Source: https://www.goodhousekeeping.com/uk/food/recipes/a43292403/chocolate-hot-cross-buns/