Tipsy fruit hot cross buns

Chocolate & tropical fruit hot cross buns

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus 1 hr rising and 1 hr proving
  • Easy
  • 8

Want something a little different from your Easter bake? This easy recipe is packed with boozy rum-soaked fruit and dark chocolate for an indulgent treat

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal460
fat11g
saturates4g
carbs76g
sugars23g
fibre5g
protein10g
salt1.28g
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Ingredients

Method

  • STEP 1

    Soak the sultanas, pineapple and mango in the rum for 1 hr.

  • STEP 2

    Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest, chopped chocolate and soaked fruit and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).

  • STEP 3

    Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.

  • STEP 4

    Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the jam while still warm. Once cooled, drizzle with the melted dark chocolate.

Goes well with

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