Ingredients
makes 12
- 200 ml (7 fl oz) milk
- 100 g (31⁄2 oz) unsalted butter
- zest of 1 orange
- 20 g (3⁄4 oz) fresh yeast
- 50 g (2 oz) golden caster sugar
- 450 g (1 lb) strong white bread flour
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 150 g (5 oz) dark chocolate chips
For the crosses
- 3 tablespoons plain flour
- pinch of salt
For the glaze
- 50 g (2 oz) caster sugar
Method
- Pour the milk, butter and orange zest into a saucepan and bring to a simmer. Remove from the heat and leave to cool to room temperature. Whisk in the yeast and half of the sugar and set aside.
- Put the remaining sugar, flour and salt into the bowl of a free-standing mixer fitted with a dough hook then pour in the milk and yeast mixture and the eggs. Knead for 3 minutes on a low speed, then turn the speed up to the next highest setting and knead for a further 6 minutes.
- Tip the dough into a large bowl and cover with a clean tea towel. Leave in a warm place to rise for 11⁄2 hours until doubled in size.
- Turn the dough out on to a lightly floured work surface and flatten into a large rectangle. Scatter the chocolate chips over the dough then fold everything into the centre and knead for a couple of minutes until the chocolate is evenly distributed through the dough.
- Divide the dough into 12 equal pieces and roll each into a smooth ball. The easiest way to ensure you get an even shape and surface is to throw each ball of dough onto your work surface and then use your hand to gently shape it, turning the ball of dough in small quarter-turns as you do so. Place the buns on two baking sheets lined with greaseproof paper, leaving a little space in between each one. The dough will rise and they will then join together in the oven.
Cover the trays with a clean tea towel and leave to rise for 1 hour until the dough has doubled in size. - Preheat the oven to 200°C (400°F), gas mark 6.
- For the crosses, mix the flour and salt with enough cold water to make a stiff paste then spoon into a piping bag fitted with a 3 mm (1⁄8 inch) plain nozzle. Pipe a cross on to each bun and bake for 18–20 minutes until golden brown.
- While the buns are baking, pour the sugar into a small saucepan with 50 ml (2 fl oz) water and bring to the boil. Boil for 3–4 minutes until syrupy then remove from the heat. Once the buns are cooked, brush with the glaze while still warm then leave to cool completely.
