Tipsy fruit hot cross buns

Chocolate & tropical fruit hot cross buns

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Prep: 15 mins Cook: 25 mins - 30 mins 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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal460
  • fat11g
  • saturates4g
  • carbs76g
  • sugars23g
  • fibre5g
  • protein10g
  • salt1.28g
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Ingredients

  • 50g sultanas
  • 50g dried pineapple
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 50g dried mango
  • 2 tbsp dark rum
  • strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1 ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g chopped dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • milk, for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g plain flour
  • 2 tbsp apricot jam
  • 50g melted dark chocolate, for drizzling
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

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

  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).

  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.

  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.

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