Marmalade & chocolate hot cross buns

Sticky-sweet buns with a hidden gooey centre – absolutely delicious. MAKES 12 PREP 40min, plus chilling, rising and cooling COOK about 35min

FOR THE FILLING

• 75ml double cream

• 50g dark chocolate, finely chopped

• 50g milk chocolate, finely chopped

FOR THE BUNS

• 75g unsalted butter, chopped

• 500g strong white bread flour, plus extra to dust

• 7g sachet fast-action dried yeast

• 1½tbsp mixed spice

• 2tsp ground cinnamon

• Finely grated zest 2 oranges

• 1tbsp thick-cut marmalade

• 275ml milk

• 250g sultanas

FOR THE TOPPING

• 50g strong white bread flour

• 3tbsp thick-cut marmalade

1 For the chocolate filling, heat cream in a small pan until steaming. Put chocolate into a heatproof bowl and pour over cream. Leave for 1min before stirring, to melt chocolate. Chill for 30min to firm up.

2 Meanwhile, in a large bowl, rub butter into flour with your fingertips until mixture resembles fine breadcrumbs.

Mix in yeast, spices, orange zest and 1tsp salt. In a jug, whisk marmalade into milk and stir into dry ingredients with a wooden spoon, until dough starts to come together. Tip on to a lightly floured work surface and knead for 10min, until dough feels smooth and not sticky. Return dough to bowl, cover and leave to rise in a warm place for 1hr, until well risen and doubled in volume.

3 Roll chocolate filling into 12 equal balls. Arrange on a plate and chill until needed.

4 Line a baking tray with baking parchment. Turn dough on to a lightly floured surface and knead in sultanas. Divide into 12 equal pieces. Working one piece at a time, flatten out and put a chocolate ball in centre of dough. Pull up dough to fully encase chocolate. Put on to lined tray, seam side down. Repeat with remaining dough and chocolate, arranging buns so they are almost touching. Cover and leave to prove for 45min, or until noticeably puffed.

5 Preheat oven to 200°C (180°C fan) mark 6. For topping, mix flour with 4tbsp water to form a thick but pipeable mixture. Spoon into a piping bag fitted with a 5mm nozzle and pipe crosses on to risen buns. Bake for 25min, or until deep golden brown. In a small pan, heat 3tbsp marmalade with 1tbsp water until bubbling. Strain into a small bowl, stirring mixture well (discard any shred).

6 Transfer buns to a wire rack and leave to cool for 5min before brushing over marmalade glaze. Serve warm or at room temperature.

TO STORE These buns are best eaten on the day they’re made, or store in an airtight container at room temperature and serve toasted the next day.

PER BUN: CALS 373; FAT 12G; SAT FAT 7G; CARBS 58G