Happy Easter everyone! If like me you’re alittle tired of the usual , plain and boring hot cross buns that you get in the supermarkets , here’s and alternative I think you’ll love. Obviously there has to be chocolate involved , and to add alittle of something special I’ve mixed it with some orange zest and juice. I also made mini hot cross buns , you don’t have to, I just find them nicer to eat .. It might however mean you end up eating more than intended! Eat them on the day or store in a air tight container for 3 – 4 days , toast them and then eat with lashings of butter and some apricot jam. Hope you all enjoy these mini dark chocolate and orange mini hot cross buns as much as we did in our house xx
- 7g fast action dried yeast
- 175g caster sugar
- 250ml warm semi skimmed milk
- 600g strong white bread flour
- 3tsp mixed spice
- 1tsp ground cinnamon
- 3 oranges
- 75g unsalted butter
- 125g mixed dried fruit
- 100g dark chocolate chips
- 1 egg yolk mixed with 1 tbsp milk
- 50g plain flour
- In a bowl add the yeast, 1 tbsp of caster sugar and 4 tbsp of warm milk and leave to foam for 5 minutes.
- in a separate bowl add the flour , 125 g of the caster sugar , spices , butter and the zest if the oranges. Using the tips of your fingers rub the mixture together until it resembles bread crumbs. Stir in the chocolate chips and mixed fruit.
- Add the yeast mixture , juice of 1 orange and the remaining milk. Mix into a sticky dough, then knead until it is smooth and elasticity, this usual takes about 10 minutes. Place a lightly oiled cling film over the top of the bowl and leave in a warm place for 1 – 2 hours to rise or until doubled in size.
- Roll out 24 equal size balls and place in rows almost touching each other (don’t worry they will bake into each other but would should be able to pull apart easily )on a large baking tray. You may want to score crosses on to the dough balls now with a knife , it’ll make it easier for the piping later. Using the same the greased cling film, cover and leave for further hour to double in size again.
- Pre heat the oven to 190C.
- Brush the egg yolk mixture over the buns.
- For the white crosses , mix the plain flour with 4 tbsp of milk and 1tbsp of melted butter (add more milk if needed ) , the consistency should be thin enough to pipe evenly. Spoon into a piping bag with a plain nozzle and pipe a cross on each bun, then bake for 15 – 20 mins until lovely and golden.
- Heat the remaining 50g sugar with the juice of half an orange until dissolved. brush over the buns then allow to cool.