Indulge in a classic Easter treat this week and try this delicious Spiced Chocolate and Orange Hot Cross Bun Recipe. Adding a sweet, tangy touch to the traditional hot cross bun is sure to be a hit with the family on Good Friday as well as all year round.
Serves: 8
Cooking time: 15-30 minutes
What you’ll need:
- 225g (8 oz) plain flour
- 1 teaspoon salt
- 25g (1 oz) Stork packet
- 7g sachet fast action dried yeast
- 40g (1½ oz) sugar
- 15g cocoa powder
- 55g (2 oz) milk chocolate, chopped
- 55g (2 oz) dried apricots, chopped
- Zest 1 orange
- 1 level teaspoon mixed spice
- 150ml (¼ pint) semi skimmed milk
- Crosses:
- 25g (1 oz) Stork spread
- 55g (2 oz) plain flour
- Glaze:
- 2 tablespoons sugar
- 1 tablespoon orange juice
What to do:
- Sieve the flour and salt into a mixing bowl and rub in the Stork until mixture resembles fine breadcrumbs. Stir in the yeast, sugar, spice and orange zest.
- Warm the milk to blood heat, pour into the flour mixture and mix to a soft dough.
- Turn out onto a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled polythene 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 polythene and leave in a warm place for about 45 minutes.
- To make the crosses, blend the Stork with the flour and 4 tablespoons water. Gently remove the polythene and pipe the mixture into a cross on top of each bun.
- Bake in a preheated oven at 210°C, 190°C fan, Gas 7 for about 15 minutes until golden brown.
- To make the glaze, gently warm the sugar and orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.
Recipe by Stork
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