麻豆社

Hot Cross Buns with Morello Cherries and Chocolate

听

650g strong bread flour

50g diced butter

2 teaspoons dried active yeast

1 teaspoon cinnamon

1 teaspoon mixed spice

pinch nutmeg

pinch salt

75g castor sugar

zest 1 orange

1 egg

300ml whole milk at room temperature

75g sultanas

50g morello cherries

30g chopped dark chocolate

1 egg yolk

2 tablespoons plain flour

1 tablespoon honey mixed with 录 teaspoon mixed spice and 陆 teaspoon vanilla extract and slightly warmed

听

Sift the flour into a bowl.

Rub in the butter until it resembles fine breadcrumbs.

Mix in the yeast, spices, salt and sugar.

Make a well in the centre.

Whisk the egg and milk together and pour into the well. Add the orange zest, cherries, sultanas and chocolate.

听

Mix to a loose dough and turn out onto a floured surface. Knead for 5 minutes or alternatively at this stage fit a dough hook onto your mixer and knead it that way.

Place in a lightly oiled bowl, cover with a damp teatowel and leave for 40 minutes.

Knock back the dough and cut into 12 equal pieces.

Roll each piece into a ball and place on a lightly oiled baking tray, not too far apart.

Cover with a damp teatowel and leave for 40 minutes.

Brush with the beaten egg yolk.

Set oven to 220oc.

Mix the flour with enough water to make a paste that is thick enough to be piped.

Place in a piping bag with a thin nozzle or use a disposable one and cut a small hole at the end.

Pipe crosses on the buns.

Bake for 10 minutes then lower the heat to 200oc for a further 5 or until the bottom of the bun sounds hollow when tapped.

Brush with the warm honey mixture and cool on a wire rack.