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Chocolate and Orange Hot Cross Buns

Serves: 16Mealtime: BreakfastRecipe Course: DessertOccasion: EasterMachine: Cooking MachineTotal time (min.): 3 hours 35 
chocolate-and-orange-hot-cross-buns.png chocolate-and-orange-hot-cross-buns.png

A twist on the classic spiced bun these hot cross buns are bursting with chocolate chunks and fruit peel.

Ingredients

Tools

Method

  1. Flour a clean baking sheet
  2. Attach the K-Beater
  3. Add bread flour, cocoa powder and unsalted butter to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 1 min, Speed 3
  6. Then add dried yeast, caster sugar and salt to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted - 30 sec, Speed 3
  8. Then add whole milk, egg, candied citrus peel, chocolate chips, dried apricots and orange to the Cooking Chef XL Bowl
  9. Attach the Dough Tool
  10. Mix with splashguard fitted - 9 min, Speed Min
  11. Remove the Dough Tool
  12. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  13. Transfer dough to lightly floured surface
  14. Flatten the dough carefully with your wrist
  15. Take the far edge and roll it back towards you
  16. Gently roll the dough into a sausage shape, being careful to apply even and gentle pressure
  17. Divide the dough into 16 equal pieces
  18. Cover with kitchen towel
  19. Let rest - 10 min
  20. Take one piece of dough, place it under the palm of your hand
  21. Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape
  22. Repeat this action with the rest of the dough pieces
  23. Transfer dough balls to baking sheet and cover
  24. Let rest until doubled - approx 1 hr
  25. Pre-heat oven - 200°C
  26. Add plain flour, cocoa powder and orange juice to a clean small bowl
  27. Mix with tablespoon until combined
  28. Transfer content of small bowl to piping bag
  29. Pipe a cross on the top of each bun
  30. Bake - 20 min, 200°C
  31. Add apricot jam and water to a clean small bowl
  32. Mix with teaspoon until combined
  33. Whilst the buns are still hot use a pastry brush to glaze the buns with apricot jam
  34. Let cool
  35. Serve

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