Name: Chocolate & tropical fruit hot cross buns
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 50g sultanas -; 50g dried pineapple -; 50g dried mango -; 2tbsp dark rum -; 500g strong white bread flour , plus extra for dusting -; 7g sachet fast-action dried yeast -; 50g golden caster sugar -; Cinnamon -; 3tbsp olive oil -; 1 orange , zested -; 50g chopped dark chocolate -; milk , for brushing -; 50g plain flour -; 2tbsp apricot jam -; 50g melted dark chocolate , for drizzling -

Chocolate & tropical fruit hot cross buns

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate & tropical fruit hot cross buns

1. 50g sultanas -

2. 50g dried pineapple -

3. 50g dried mango -

4. 2tbsp dark rum -

5. 500g strong white bread flour , plus extra for dusting -

6. 7g sachet fast-action dried yeast -

7. 50g golden caster sugar -

8. Cinnamon -

9. 3tbsp olive oil -

10. 1 orange , zested -

11. 50g chopped dark chocolate -

12. milk , for brushing -

13. 50g plain flour -

14. 2tbsp apricot jam -

15. 50g melted dark chocolate , for drizzling -

How to cook deliciously - Chocolate & tropical fruit hot cross buns

1. Stage

Soak the sultanas, pineapple and mango in the rum for 1 hr.

2. Stage

Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest, chopped chocolate and soaked fruit and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).

3. Stage

Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.

4. Stage

Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the jam while still warm. Once cooled, drizzle with the melted dark chocolate.