Hot choco­late with raisin buns

House Beautiful (UK) - - EATING COPENHAGEN -

MAKES 18

FOR THE BUNS

25g fresh yeast

600ml cold wa­ter

5g fine sea salt

2tbsp honey

250g white stone­ground spelt

flour, plus more to dust 250g whole­grain spelt flour 150g raisins

1 egg, lightly beaten

Salted but­ter, to serve

FOR THE HOT CHOCO­LATE 1L whole milk

125g dark choco­late, finely

chopped

Caster su­gar, to taste

250ml dou­ble cream,

whipped, to serve

1 Start with the buns. Crum­ble the yeast into the wa­ter in a big bowl, stir to dis­solve, then add the salt and honey. Mix in both flours and give it all a good stir with a wooden spoon. Knead the dough lightly in the bowl, work­ing in the raisins as you do so. Cover with cling­film and leave to rise at room tem­per­a­ture for 1hr.

2 Knead the dough gently on a gen­er­ously floured sur­face, then form into 18 buns. Place on bak­ing sheets lined with bak­ing parch­ment. Cover with tea tow­els and al­low to rise in a warm place for 30min.

3 Pre­heat oven to 220°C/200°C fan/gas mark 7. Brush the rolls with the beaten egg. Spray cold wa­ter in the oven to cre­ate steam, then bake the rolls for 20min. Leave to cool on a wire rack.

4 While the buns are cool­ing, make the hot choco­late. Slowly heat the milk in a saucepan un­til al­most boil­ing, add the chopped choco­late and stir un­til it has all melted. Add su­gar, if you like.

5 Serve the buns with salted but­ter and mugs of hot choco­late, topped with the whipped cream.

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