Marmalade and Chocolate Hot Cross Buns

Name: Marmalade and Chocolate Hot Cross Buns
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 75 mL double cream; 50 g dark chocolate, finely chopped; 50 g milk chocolate, finely chopped; 75 g unsalted butter, chopped; 500 g strong white bread flour, plus extra to dust; 7 g sachet fast-action dried yeast; 1 1/2 tbsp. mixed spice; 2 tsp. ground cinnamon; Finely grated zest 2 oranges; 1 tbsp. thick cut marmalade; 275 mL milk; 250 g sultanas; 50 g strong white bread flour; 3 tbsp. thick cut marmalade

Sticky-sweet buns with a hidden gooey centre. You can of course leave out the ganache chocolate balls if you fancy a chocolate-free version.

By The Good Housekeeping Cookery TeamPublished: 02 December 2020

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We've given our hot cross buns a makeover this year and filled them with a chocolate ganache and glazed them with marmalade. Chocolate and orange is a match made in heaven so give them a whirl this Easter!

Cooking Notes: plus rising, cooling and chilling

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Yields:

12 serving(s)

Prep Time:

40 mins

Cook Time:

35 mins

Total Time:

1 hr 15 mins

Cal/Serv:

373

Ingredients

For the filling

75 ml
double cream
50 g
dark chocolate, finely chopped
50 g
milk chocolate, finely chopped

For the buns

75 g
unsalted butter, chopped
500 g
strong white bread flour, plus extra to dust
7 g
sachet fast-action dried yeast
1 1/2 Tbsp.
mixed spice
2 tsp.
ground cinnamon
Finely grated zest 2 oranges
1 Tbsp.
thick cut marmalade
275 ml
milk
250 g
sultanas

For the topping

50 g
strong white bread flour
3 Tbsp.
thick cut marmalade

Directions

1. Step 1For the chocolate filling, heat cream in a small pan until steaming. Put the chocolate into a heatproof bowl and pour over the cream. Leave for 1min before stirring until melted. Chill for 30min to firm up.
2. Step 2Meanwhile, in a large bowl rub butter into the flour with your fingertips, until mixture resembles fine breadcrumbs. Mix in yeast, spices, orange zest and 1tsp fine salt. Whisk marmalade into the milk and stir into dry ingredients with a wooden spoon, until dough starts to come together. Tip on to a lightly floured work surface and knead for 10min, until dough feels smooth and not sticky. Return dough to the bowl, cover with clingfilm and leave to rise in a warm place for 1hr, until well risen and doubled in volume.
3. Step 3Roll the chocolate filling into 12 equal balls. Arrange on a plate and chill until needed.
4. Step 4Line a baking tray with baking parchment. Scrape dough on to a lightly floured surface and knead in the sultanas as best you can. Divide into 12 equal pieces. Working one piece at a time, flatten out and place a chocolate ball in the centre of the dough. Pull up the dough to fully encase the chocolate. Put on lined tray, seam down. Repeat with remaining dough and chocolate, arranging the balls so they are almost touching.
5. Step 5Cover with a clean tea towel and leave to rise again (prove) for 45min, or until noticeably puffed.
6. Step 6Preheat oven to 200°C (180°C fan) mark 6. For the topping, mix flour with 4tbsp water to form a thick but pipeable mixture. Scrape into a piping bag fitting with a 5mm nozzle and pipe crosses on to the risen buns. Bake for 25min, or until deep golden brown. To make the glaze, in a small pan heat marmalade with 1tbsp water until bubbling. Strain into a small bowl, working the mixture well (discard any shred). 7 Transfer baked buns on to a wire rack and leave to cool for 5min before brushing over the glaze. Serve warm or at room temperature.