Hot chocolate with raisin buns

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.