Spiced Chocolate and Orange Hot Cross Buns
By Ocado
Published on 26 April 2022
A delicious twist on a classic.Time and servings
35 minsTotal time
20 minsPrep time
15 minsCooking time
Ingredients
- 280 g of plain flour, 225g for the buns, 55g for the crosses
- 1 tsp of salt
- 25 g of stork
- 7 g of fast action dried yeast
- 65 g of sugar, 40g for the buns, 25g for the glaze
- 15 g of cocoa powder
- 55 g of milk chocolate, chopped
- 55 g of dried apricots, chopped
- 1 orange, zest of and juice of
- 1 tsp of mixed spice
- 150 ml of semi-skimmed milk
- 25 g of stork tub
Method
Step 1
Sieve the salt and 225g of the flour into a mixing bowl and rub in the 25g of the stork block until mixture resembles fine breadcrumbs. Stir in the yeast, 40g of sugar, the cocoa, the spice and the orange zest.Step 2
Warm the milk to 37° C or lukewarm, pour into the flour mixture and mix to a soft dough.Step 3
Turn out onto a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled clingfilm and leave in a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into 8-9 rolls and place them on a greased baking sheet. Cover with lightly oiled clingfilm and leave in a warm place for about 45 minutesStep 4
To make the crosses, blend the 25g of the Stork tub with the remaining plain flour and 4 tablespoons of water. Gently remove the clingfilm from the buns and pipe the mixture into a cross on top of each.Step 5
Bake in a preheated oven at 210°C, 190°C fan, Gas 7 for about 15 minutes until golden brown.Step 6
To make the glaze, gently warm the remaining sugar and a few splashes of the orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.