Ginger, Cardamom and Chocolate Hot Cross Buns
HOT CROSS BUNS
100 grams good quality milk or dark chocolate, roughly chopped (50% cocoa)
⅓ cup crystallized ginger, finely chopped
⅓ cup currants ¾ cup full-fat milk
3 large eggs
finely grated zest 1 small orange
2½ cups high-grade plain flour plus extra for dusting
¼ cup caster sugar
2¼ teaspoons instant active dried yeast
1 tablespoon mixed spice
1 teaspoon fine sea salt
½ teaspoon ground cardamom seeds OR 1 teaspoon ground cardamom
100 grams butter, diced, at room temperature butter
GLAZE AND CROSS
2 tablespoons caster sugar
75 grams good quality white chocolate, melted
2 tablespoons pistachios, crushed to a fine powder
EQUIPMENT: Grease a 22cm square high-sided baking tin and fully line with baking paper. Stand mixer with a dough hook attachment.
HOT CROSS BUNS: Put the chocolate, crystallized ginger and currants in a bowl and set aside.
Whisk together the milk, two of the eggs (save the remaining egg for the egg wash) and the orange zest together in a small jug.
In the bowl of a stand mixer fitted with the dough hook, put the flour, sugar, yeast, mixed spice, salt and the ground cardamom. Whisk together briefly to combine, then make a well in the center. Pour the wet ingredients into the well. Mix on medium speed with the dough hook for 6-8 minutes, until the dough is elastic and clings to the dough hook. With the mixer running, add the softened butter, one cube at a time, mixing until combined after each addition (make sure the butter is room temperature, otherwise it won’t incorporate into the dough). After all the butter has been added, the dough should look smooth, shiny and elastic. Add the chocolate, ginger and currants and mix again on slow speed, until just combined and evenly distributed. Scrape down the sides of the bowl, cover with cling film and set aside to prove at room temperature for about 2 hours, or until doubled in size. (Keep out of direct sunlight, otherwise the chocolate will melt into the dough).
Once doubled in size, tip the dough out onto a lightly floured surface. Divide the dough into 12 even pieces. Stretch and pull the dough around into the center of itself to create a smooth surface, then place seam-side down onto a non-floured area of the bench. Use your hand as a cup to roll it around, using the surface tension of the dough on the bench to pull the dough into a neat, tight ball. Repeat with the remaining dough balls, then arrange them in the prepared baking tin - ensuring they are evenly spaced apart (the orientation of the buns in the tin should be 3 by 4). Cover the tin loosely with a damp tea towel and set aside to prove for another 45 minutes to 1 hour, or until the buns have risen and are just touching each other on the sides. If you very lightly touch the dough with your fingertip, it should spring back (not leave an indent) if they are fully proofed.
Preheat the oven to 170°C fan bake.
Once the buns have proved for a second time, whisk the remaining egg together in a small bowl with a pinch of salt, until beaten. Brush the buns with the egg wash using a pastry brush. Bake the buns for about 25 minutes, until golden brown and cooked through. When the buns are fully baked they should sound hollow when tapped.
GLAZE AND CROSS: Put the caster sugar and 2 tablespoons of water in a small pot over low heat. Stir until the sugar dissolves. Bring to the boil and boil for 2-3 minutes, until thickened slightly and glossy. Brush the glaze over the warm hot cross buns and set aside while you prep the chocolate for the crosses.
Place the melted white chocolate into a small piping bag, or a small snap-lock bag. Cut a small hole roughly 3mm in the corner of the bag and carefully pipe a cross on top of each bun. Sprinkle over the crushed pistachios.
Serve warm or at room temperature with butter as desired. MAKES 12 BUNS