Spiced chocolate and orange hot cross buns
Serves: 8
Prep time: 20 minsTotal time: 
Sponsored
Spiced chocolate and orange hot cross buns
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Ingredients
- 225g plain flour
- 1 tsp salt
- 25g Stork Original Spread
- 1 tsp fast action dried yeast
- 40g sugar
- 15g cocoa powder
- 55g milk chocolate, chopped
- 55g dried apricots, chopped
- zest of 1 orange
- 1 level tsp mixed spice
- 150ml semi-skimmed milk
For the crosses
- 25g Stork Original Spread
- 55g plain flour
For the glaze
- 2 tbsp sugar
- 1 tbsp fresh orange juice
Step by step
- Preheat the oven to 210°C, fan 190°C, gas 7. Sieve the flour and salt into a mixing bowl and rub in the Stork until the mixture resembles fine breadcrumbs. Stir in the yeast, sugar, cocoa, spice and orange zest.
- Warm the milk until lukewarm, pour into the flour mixture and mix to a soft dough.
- Turn out onto a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled clingfilm and leave in a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into 8-9 rolls and place them on a greased baking sheet. Cover with lightly oiled clingfilm and leave in a warm place for about 45 minutes.
- To make the crosses, blend the Stork with the flour and 4 tbsp of water. Gently remove the clingfilm from the buns and pipe the mixture into a cross on top of each.
- Bake in a preheated oven for about 15 minutes until golden brown.
- To make the glaze, gently warm the sugar and orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.
