CHOCOLATEY HOT CROSSED BUNS

Makes 15 (See photograph, page 94) 1¼ cups apple juice 3 teaspoons instant dried yeast 6½ cups plain flour ¾ cup brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground nutmeg 100g butter, melted, cooled 2 eggs, whisked 1 cup mixed dried fruit 2 tablespoons mixed peel 150g dark chocolate bits ½ cup self-raising flour 2 tablespoons caster sugar ⅓ cup milk ⅓ cup marmalade, for glazing extra butter, to serve

Heat apple juice in a small saucepan over a medium heat for 2 minutes or until warm but not hotter than 37˚C. Transfer to a bowl. Add yeast and whisk with a fork until combined. Set aside in a warm, draught-free place for 10 minutes or until frothy. Combine plain flour, brown sugar, salt, cinnamon, ground cloves and nutmeg in a large bowl. Make a well in centre. Pour in yeast mixture, melted butter and egg, then stir with a wooden spoon until a dough forms. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Alternatively, using an electric mixer fitted with a paddle attachment, slowly mix until a dough forms and comes away from side of bowl. Place dough in a large, clean bowl and cover with a tea towel. Place in a warm, draught-free place to prove for 1½ hours or until doubled in size. Preheat oven to 180˚C. Grease a large baking tray. Punch dough down with your fist, then turn onto a lightly floured surface. Roll out dough into a large rectangle. Top with dried fruit, mixed peel and chocolate bits. Gather edges together to enclose filling, then roll dough into a ball. Knead for 2 minutes to evenly distribute filling throughout dough. Divide dough into 120g portions, then shape each portion into a ball. Arrange, side by side, on prepared baking tray. Cover with a damp tea towel and place in a warm, draught-free place to prove for 45 minutes or until doubled in size. Place self-raising flour, caster sugar and milk in a small bowl and mix until a thick paste forms, adding a little more flour if required. Spoon mixture into a small disposable piping bag and pipe crosses onto buns. Bake for 35 minutes or until evenly browned and buns sound hollow when tapped on top. Transfer to a wire rack to cool. Place marmalade in a small saucepan over a medium heat and stir for 2 minutes or until melted. Brush hot marmalade over buns. Serve with lashings of extra butter.