Henley on Thames to Lower Shiplake- Linear River WalkMarch 9, 2018
The Great British Spring CleanMarch 9, 2018
Give the classic hot cross bun a delicious twist with the addition of chocolate chips, orange zest and piped chocolate crosses!
Ready in 2 Hours 45minutes
- 500g strong white plain flour, plus extra for dusting
- 1/2 tsp salt
- 2 tsp ground mixed spice
- Zest of 1 orange
- 50g caster sugar
- 1 x 7g sachet easyblend or fast-action dried yeast
- 300ml hand-hot milk
- 55g butter, cubed
- 1 large egg, beaten
- 75g dried mixed fruit
- 50g dark chocolate chips
For The Glaze And Crosses
- 1-2 tbsp warmed golden syrup
- 50g dark chocolate, melted
- Sift the flour into a large bowl and stir in the salt, mixed spice, orange zest, sugar and dried yeast. Make a well in the middle.
- Bring the milk almost to the boil in a small pan then stir in the butter until melted. Leave the liquid to cool until it’s just hand hot. Pour the liquid into the well with the beaten egg and mix with a round- bladed knife to make a soft and slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if the dough is too sticky.
- Place the dough in a clean, lightly greased bowl and cover with oiled cling film. Leave the bowl in a warm place for about 1 hour or until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface, flatten out with the palms of your hands and scatter over the dried fruit and chocolate chips. Fold and knead the dough until the fruit and chocolate chips are incorporated. Divide and shape the dough into 12 even-sized buns and place on a large greased baking sheet.
- Cover loosely with oiled cling film and leave in a warm place until the buns have risen by at least half again and are almost touching each other – this will take about 45-60 minutes. Preheat the oven to 200C, 180C fan, Gas Mark 6.
- Bake the buns in the preheated oven for 15-20 minutes until risen and golden brown. Leave on the baking sheet for 5 minutes then transfer to a cooling rack. Brush with the warmed golden syrup whilst the buns are still warm.
- When the buns are cold, spoon the melted chocolate into a small disposable piping bag, snip off the end and pipe a cross on each bun. Leave until set then serve.
These buns are best eaten on day they’re made, but if you have some left over the next day simply split and toast and serve withbutter or chocolate spread.