Black Hot Cross Buns
Prep Time: 2h10min Cooking Time: 20min Serves: 12
- For the dough
- 500g strong white flour
- 2 level teaspoon salt
- 16g easy bake yeast
- 4 level teaspoons ground cinnamon, 2 level teaspoon freshly grated nutmeg, 1 teaspoon ground ginger (or 7 teaspoons of mixed spice)
- 100g raw cane sugar
- 150g currants or a mixture or dried fruit
- 160g 70% dark chocolate (Willie suggests Madagascan)
- 50g unsalted butter
- 150ml semi skimmed milk
- 75ml water
- 1 large egg, beaten
- For the cross on the buns
- 3 tablespoons plain flour
- 2 tablespoons water
- For the egg wash
- 1 large egg (beaten with a little milk)
· For the sugar glaze
- 1 tablespoon raw cane sugar
- 1 tablespoon boiling water
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- First put the yeast in hand temperature water, about 26 degrees.
- Heat the milk, butter and chocolate in a saucepan until it is hand warm and the cacao has melted
- Put the flour, spices, sugar and water and yeast mixture in a bowl and mix with a bread hook for a few minutes until combined. Then add the egg and continue to beat for a few minutes.
- Add the chocolate milk mixture and beat on high until a glossy dough ball forms.
- Put the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
- Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
- Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.
- Divide the dough into 12 equal pieces and roll each into balls. Place them on the baking tray well spaced out.
- Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
- Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
- Gently pat down the risen buns, brush them with the egg wash, then pipe the flour and water paste over the top to form the cross
- Place the buns into the preheated oven for 15 20 minutes, or until golden brown.
- Just before the buns are ready to come out of the oven, melt the sugar in the water to form a glaze. It is ready as soon as the sugar is fully melted
Transfer to a wire cooling rack, and immediately brush over the sugar glaze and leave to cool.