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Chocolate hot cross buns


Makes: 12
timePrep time: 30 mins
timeTotal time:
Chocolate hot cross buns
Recipe photograph by Karen Thomas

Chocolate hot cross buns

Try our tear-and-share hot cross buns with chocolate this Easter

Makes: 12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
354Kcal
Fat
8gr
Saturates
4gr
Carbs
69gr
Sugars
32gr
Fibre
3gr
Protein
7gr
Salt
0.3gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 500g Wright’s premium white bread mix
  • 50g soft butter, in pieces
  • 100g light brown soft sugar
  • 3 tsp ground mixed spice
  • 250g pitted prunes, chopped
  • 100g chopped mixed peel
  • 250ml warm (not hot) milk
  • 1 large egg, lightly beaten
  • 100g dark chocolate, chopped
For the crosses and glaze
  • 3 tbsp plain flour
  • 75g caster sugar

Step by step

Get ahead
The baked buns freeze well
  1. Tip the bread mix into a large mixing bowl, add the butter and rub it in using your fingers. Stir in the sugar, mixed spice, prunes and mixed peel.
  2. Make a well in the centre of the dry ingredients, then pour in the warm milk and beaten egg. Add the chocolate and, using a large spoon at first, then your hands, bring the mixture together to make a dough.
  3. Knead the dough for 10 minutes, either by hand or in a food mixer using a dough hook. Dust with a little extra flour if the dough is sticky.
  4. Cut the dough into 12 equal pieces and place in a greased 20 x 20cm tin lined with baking paper.
  5. Cover with a damp cloth and leave the buns in a warm place to rise for 2 hours until springy to the touch.
  6. Preheat the oven to 220°C, fan 200°C, gas 7. To make the crosses, mix the flour with 3 tablespoons of cold water to make a paste, transfer it to a piping bag and pipe across the length and width of each bun to form a cross. Bake the buns for 25-30 minutes.
  7. For the glaze, gently heat the sugar and 3 tablespoons of water together in a small pan until the sugar has dissolved. Transfer the cooked buns to a wire cooling rack and brush with the glaze; leave to cool.

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