Berries & choc hot cross bun

Test your skills with this chef-approved recipe

MAKES 16 Place juice and zest of 1 orange and 1 tbsp dried lemon myrtle powder in a small saucepan. Bring to boil and simmer about 3-4 mins to reduce by about half. Add 50g dried blueberries and 50g dried strawberries and set to one side to absorb the flavour and hydrate. Warm 325 ml buttermilk 1 min on High in microwave. Stir in 1 grated green apple and 1 tbsp honey. Place 250g white bread flour, 1 tbsp instant yeast, ¼ tsp bicarbonate of soda, 1½ tsp five-spice powder, 45g cocoa powder and ¾ tsp salt into the bowl of a stand mixer. Briefly mix with dough hook. Add buttermilk mixture and dried berries in the citrus juice. Mix until a smooth elastic dough forms, 5-10 mins on speed 2 or low speed of stand mixer. Place dough in a large, greased mixing bowl. Cover and leave in a warm place to rise for 1½ hours until doubled in size. Once it has risen, add 200g dark chocolate chips and kneed quickly and gently to evenly distribute. Transfer dough to a floured work surface and divide into 16 pieces. Shape into balls and place on a baking tray close together and flatten each ball a little. Cover with greased cling film and prove 1 hour in a warm place. To make hot cross bun mix, sift 6 tbsp plain flour and 30g cocoa powder into a jug. Add 5 tbsp water and mix well until you have a smooth paste. Preheat oven to 200°C (180°C fan assist). When buns are ready for oven, pipe or use a spoon to form crosses on buns. Place in oven 25-30 mins until golden brown. Brush each bun with honey or maple syrup for a shiny glaze. Finish with a good pinch of flaky Murray River Pink Salt and a dusting of lemon myrtle powder. Leave to cool on a wire rack.