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Chocolate & tropical fruit hot cross buns

Tipsy fruit hot cross buns

Chocolate & tropical fruit hot cross buns

Name: Chocolate & tropical fruit hot cross buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 50g sultanas; 50g dried pineapple; 50g dried mango; 2tbsp dark rum; 500g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 50g golden caster sugar; cinnamon; 3tbsp olive oil; 1 orange zested; 50g chopped dark chocolate; milk for brushing; 50g plain flour; 2tbsp apricot jam; 50g melted dark chocolate for drizzling

Miriam Nice

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Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

plus 1 hr rising and 1 hr proving

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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

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Ingredients

Nutrition

Units:

MetricUS

50g sultanas
50g dried pineapple
50g dried mango
2tbsp dark rum
500g strong white bread flour

plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar
cinnamon
3tbsp olive oil
1 orange

zested
50g chopped dark chocolate
milk

for brushing
50g plain flour
2tbsp apricot jam
50g melted dark chocolate

for drizzling

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Nutrition: per serving

kcal460
fat11g
saturates4g
carbs76g
sugars23g
fibre5g
protein10g
salt1.28g

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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