Choc chip hot cross buns with marmalade glaze

Delicious Easter baking with a chocolatey twist.

INGREDIENTS

140g raisins
1 orange (juice only)
230ml milk
50g butter
1 egg (beaten)
450g strong white bread flour
2tsp (1 sachet) fast action yeast
50g sugar
2tsp Bart mixed spice
1tsp Bart ground cinnamon
100g chocolate chips
100g plain flour
1tbsp smooth marmalade
CuisineBritish
SeasonSpring
IngredientsChocolate
LifestyleVegetarian
OccasionsEaster
CoursesCakes & Sweet Treats
ServesServes 12
Cook Time20 Minutes
Hot cross bun large

METHOD

  1. Put the raisins and orange juice in a bowl and leave to soak while you make the dough. Stir occasionally.
  2. Heat the milk until just warmer than skin temperature. Remove from the heat and put the butter into the milk and allow it to melt then whisk in the egg.
  3. Mix together the flour, yeast, sugar and spices then mix in the liquid and a pinch of salt and stir to combine into a dough. Knead the dough on a floured surface for a good 10 minutes until it's soft and looks smooth (not mottled) when you stretch it. Put the dough back into the bowl and cover with a damp tea towel or oiled cling film, leave in a warm place for approx. 1hr until it’s doubled in size.
  4. When the dough has risen, turn it out onto a floured surface, knock it back by giving it a quick knead then press it out into a flat square. Sprinkle over the soaked raisins (leaving behind any juice that hasn’t soaked in) and the chocolate chips then roll up the dough and knead to incorporate them into the dough. The bits will try to escape but just press them back in.
  5. Divide the dough into 12 equal pieces and roll into smooth balls. Put the balls onto a parchment covered baking sheet, leaving some space for them to rise. Cover them loosely with a damp tea towel or oiled cling film, leave in a warm place for 40 minutes to rise.
  6. Heat the oven to 190C/170C fan. Mix the plain flour with enough water to make a thick paste. Pipe the paste or drizzle with a spoon, over the top of the buns to make crosses.
  7. Bake for 20 minutes until golden and risen and sound hollow when you tap the bottoms. Cool on a rack. While they’re cooling, melt the marmalade until it’s runny then brush over the buns to glaze.

Choc chip hot cross buns with marmalade glaze

Delicious Easter baking with a chocolatey twist.

140g raisins
1 orange (juice only)
230ml milk
50g butter
1 egg (beaten)
450g strong white bread flour
2tsp (1 sachet) fast action yeast
50g sugar
2tsp Bart mixed spice
1tsp Bart ground cinnamon
100g chocolate chips
100g plain flour
1tbsp smooth marmalade
  1. Put the raisins and orange juice in a bowl and leave to soak while you make the dough. Stir occasionally.
  2. Heat the milk until just warmer than skin temperature. Remove from the heat and put the butter into the milk and allow it to melt then whisk in the egg.
  3. Mix together the flour, yeast, sugar and spices then mix in the liquid and a pinch of salt and stir to combine into a dough. Knead the dough on a floured surface for a good 10 minutes until it's soft and looks smooth (not mottled) when you stretch it. Put the dough back into the bowl and cover with a damp tea towel or oiled cling film, leave in a warm place for approx. 1hr until it’s doubled in size.
  4. When the dough has risen, turn it out onto a floured surface, knock it back by giving it a quick knead then press it out into a flat square. Sprinkle over the soaked raisins (leaving behind any juice that hasn’t soaked in) and the chocolate chips then roll up the dough and knead to incorporate them into the dough. The bits will try to escape but just press them back in.
  5. Divide the dough into 12 equal pieces and roll into smooth balls. Put the balls onto a parchment covered baking sheet, leaving some space for them to rise. Cover them loosely with a damp tea towel or oiled cling film, leave in a warm place for 40 minutes to rise.
  6. Heat the oven to 190C/170C fan. Mix the plain flour with enough water to make a thick paste. Pipe the paste or drizzle with a spoon, over the top of the buns to make crosses.
  7. Bake for 20 minutes until golden and risen and sound hollow when you tap the bottoms. Cool on a rack. While they’re cooling, melt the marmalade until it’s runny then brush over the buns to glaze.

Products Used

BART3088 JAR SMALL SPICE MIXED SPICE v2
BART3088 JAR SMALL SPICE CINNAMON

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