This is how it's made Chocolate and Orange Hot Cross Buns
- Sieve the flour and salt into a mixing bowl and rub in the Stork until mixture resembles fine breadcrumbs. Stir in the yeast, sugar, spice and orange zest.
- Warm the milk to blood heat, pour into the flour mixture and mix to a soft dough.
- Turn out onto a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled polythene and leave in a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into 8-9 rolls and place them on a greased baking sheet. Cover with lightly oiled polythene and leave in a warm place for about 45 minutes.
- To make the crosses, blend the Stork with the flour and 4 tablespoons water. Gently remove the polythene and pipe the mixture into a cross on top of each bun.
- Bake in a preheated oven at 210°C, 190°C fan, Gas 7 for about 15 minutes until golden brown.
- To make the glaze, gently warm the sugar and orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.
- Temperature: 210 oC
- Baking time:
- Serves: 8
