Chocolate Hot Cross Buns

Finished with an orange glaze and served with spiced butter, these buns are a seasonal teatime treat. Serve them with salted butter and zesty marmalade, if you prefer.

Hands-on time 40min, plus cooling and rising. Cooking time about 20min. Makes 12

FOR THE BUNS

 225ml milk

 50g unsalted butter, chopped  2 large eggs, beaten

 500g strong white flour, plus extra to dust

 40g cocoa powder

 1tsp ground cinnamon

 1tsp mixed spice

 75g caster sugar

 7g sachet fast-action dried yeast  Vegetable oil, to grease  150g raisins

 3tbsp orange juice

 60g dark chocolate, chopped FOR THE GLAZE

 2tbsp orange juice

 2tbsp caster sugar

FOR THE SPICED ORANGE BUTTER  100g butter, softened

 Finely grated zest 1 orange, plus 1tsp juice

 1/2tsp ground nutmeg

1 For the buns, in a small pan, heat the milk until just steaming. Remove from heat and stir in the butter until melted. Set aside for 10min, or until lukewarm, then whisk in the eggs.

2 Sift 450g flour, the cocoa powder and spices into the bowl of a freestanding mixer fitted with a dough hook. Mix in the sugar, yeast and a pinch of salt. Add the milk mixture and mix on medium speed for 5-10min, or until dough is smooth and elastic. Alternatively, mix in a large bowl with a wooden spoon, then knead on a lightly floured work surface for 10min.

3 Return dough to a clean, greased bowl. Cover and leave to rise in a warm place for 1hr, or until doubled in size. Meanwhile, in a small bowl, mix the raisins and orange juice and set aside until needed.

4 When the dough is ready, drain the raisins and line a large baking sheet

with baking parchment. Lightly flour a work surface and knead the raisins and chocolate into the dough as best as you can (see GH TIP).

5 Divide dough into 12 equal pieces (weigh for best results) and shape into neat balls. Arrange on the lined sheet, spacing apart. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, or until visibly risen.

6 Preheat oven to 200°C (180°C fan) mark 6. For the decoration, in a small bowl, mix remaining 50g flour with just enough cold water to make a thick but pipeable paste. Scrape into a small piping bag and snip a rough 5mm opening. Pipe crosses on to the buns. Bake for 15-17min, or until risen and lightly golden. Transfer to a wire rack to cool.

7 Meanwhile, make the glaze. In a small pan, heat the orange juice and sugar, stirring until the sugar dissolves. Bubble until syrupy, then brush over the warm buns.

8 For the spiced orange butter, in a medium bowl using a handheld electric whisk, beat the butter, orange zest, juice and nutmeg until light and fluffy. If not serving immediately, cover

and chill until needed.

9 Serve the buns warm, at room temperature or split and toasted with the softened spiced orange butter. PER BUN (without spiced butter) 322cals, 8g protein, 8g fat (4g saturates), 54g carbs (22g total sugars), 3g fibre

GET AHEAD The buns are best eaten the day they are made, or store in an airtight container at room temperature and serve split and toasted the next day. Make and chill the spiced butter up to a day ahead. Allow to soften at room temperature before serving. n