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Classic hot cross buns with a rich and gooey chocolate twist. The marmalade glaze makes the buns lovely and glossy - the perfect finishing touch.
Recipe courtesy of Bart IngredientsPut the raisins and orange juice in a bowl and leave to soak while you make the dough. Stir occasionally.
Heat the milk until just warmer than skin temperature. Remove from the heat and put the butter into the milk and allow it to melt then whisk in the egg.
Mix together the flour, yeast, sugar and spices then mix in the liquid and a pinch of salt and stir to combine into a dough. Knead the dough on a floured surface for a good 10 minutes until it's soft and looks smooth (not mottled) when you stretch it. Put the dough back into the bowl and cover with a damp tea towel or oiled cling film, leave in a warm place for approx. 1hr until it’s doubled in size.
When the dough has risen, turn it out onto a floured surface, knock it back by giving it a quick knead then press it out into a flat square. Sprinkle over the soaked raisins (leaving behind any juice that hasn’t soaked in) and the chocolate chips then roll up the dough and knead to incorporate them into the dough. The bits will try to escape but just press them back in.
Divide the dough into 12 equal pieces and roll into smooth balls. Put the balls onto a parchment covered baking sheet, leaving some space for them to rise. Cover them loosely with a damp tea towel or oiled cling film, leave in a warm place for 40 minutes to rise.
Heat the oven to 190C/170C fan. Mix the plain flour with enough water to make a thick paste. Pipe the paste or drizzle with a spoon, over the top of the buns to make crosses.
Bake for 20 minutes until golden and risen and sound hollow when you tap the bottoms. Cool on a rack. While they’re cooling, melt the marmalade until it’s runny then brush over the buns to glaze.
Put the raisins and orange juice in a bowl and leave to soak while you make the dough. Stir occasionally.
Heat the milk until just warmer than skin temperature. Remove from the heat and put the butter into the milk and allow it to melt then whisk in the egg.
Mix together the flour, yeast, sugar and spices then mix in the liquid and a pinch of salt and stir to combine into a dough. Knead the dough on a floured surface for a good 10 minutes until it's soft and looks smooth (not mottled) when you stretch it. Put the dough back into the bowl and cover with a damp tea towel or oiled cling film, leave in a warm place for approx. 1hr until it’s doubled in size.
When the dough has risen, turn it out onto a floured surface, knock it back by giving it a quick knead then press it out into a flat square. Sprinkle over the soaked raisins (leaving behind any juice that hasn’t soaked in) and the chocolate chips then roll up the dough and knead to incorporate them into the dough. The bits will try to escape but just press them back in.
Divide the dough into 12 equal pieces and roll into smooth balls. Put the balls onto a parchment covered baking sheet, leaving some space for them to rise. Cover them loosely with a damp tea towel or oiled cling film, leave in a warm place for 40 minutes to rise.
Heat the oven to 190C/170C fan. Mix the plain flour with enough water to make a thick paste. Pipe the paste or drizzle with a spoon, over the top of the buns to make crosses.
Bake for 20 minutes until golden and risen and sound hollow when you tap the bottoms. Cool on a rack. While they’re cooling, melt the marmalade until it’s runny then brush over the buns to glaze.
15 minutes
Serves 18-22 scones
