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Nutrition: per serving

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

Recipe from Good Food magazine, April 2017

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elianalindner08i_JZlkAj

question

Hello, I was wondering how much flour is needed for this recipe as it doesn't tell me here? Thank you!

goodfoodteam avatar
goodfoodteam

Hi there, Thanks for flagging this and apologies for the omission. The amount of strong white bread flour should be 500g - we've now corrected this and it should display within the next hour. Many thanks, BBC Good Food Team

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