- Recipes
- Spiced Chocolate and Orange Hot Cross…
Ingredients
- 280g plain flour, 225g for the buns, 55g for the crosses
- 1 tsp salt
- 25g stork block
- 7g fast action dried yeast
- 65g sugar, 40g for the buns, 25g for the glaze
- 15g cocoa powder
- 55g milk chocolate, chopped
- 55g dried apricots, chopped
- 1 orange, zest of and juice of
- 1 tsp mixed spice
- 150ml semi-skimmed milk
- 25g 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 minutes
Step 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.
Shop the ingredients
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On OfferValue
Ocado British Semi Skimmed Milk 2 Pints 1.136L
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Value
Ocado Oranges 5 per pack
5 per pack£1.50
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Value
Ocado British Plain Flour 1.5kg
1.5kg79p
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Value
Stork Baking Spread Alternative to Butter 500g
500g£1.95
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Value
Stork Vegan Baking Block 250g
250g£1
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Other
Maldon Sea Salt Flakes 250g
250g£2.70
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Green & Black's Fairtrade Organic Cocoa 125g
125g£3
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