cross buns come on what is better than
hot cross buns with some butter a cup of
tea it’s such a beautiful things well
I’ll tell you what’s better chocolate
hot cross buns ah yes this is an upgrade
of all upgrades it’s got chocolate in do
you know I mean with the little cross on
all glazed up it’s gonna be lovely and
it’s so nice to do at home the whole
house smells gorgeous so we’re taking
that traditional delicious recipe and we
are pimping it with chocolate Oh
oh yes burst up 50 grams of butter get
it in a small pan and we want to melt
that nice and slowly 1 heaped teaspoon
of mixed spice so loads of flavor right
there 50 grams of golden caster sugar
which is just over 1 tablespoon 1/2 a
nutmeg just give it a nice grating
smells amazing let that come together
and while it’s doing its magic let’s get
on the cooking get yourself a large bowl
400 grams of strong flour make a little
well in the middle add one of these
sachets of yeast they always come in 7
grams sachets after just 1 minute we’ve
got a little fry on all right it looks
fantastic I’m going to turn the heat off
right I want this to cool down so what
I’m gonna do now is add 200 milliliters
of whole milk so that’s gonna call the
pan down give it a nice little mix up
put your finger in it and if it’s kind
of like tepid you know not too hot
then we can add our nice large organic
egg then we go and we’ll give it a
little whisk up and this is just tepid
now it’s not hot it’s gonna bring that
yeast back to life just mix that up and
then add in 50 grams of cocoa powder
with a good pinch of salt as it becomes
too hard to use the fork your hands can
get involved give it a really good need
kind of push the dough away from you and
bring it back and then once you kind of
need it and you can see it kind of
spring back that’s when you know you’ve
done a nice job hundred grams of good
raisins you want
150 grams of chocolate so I’m gonna
break this into twelve little chunks all
right that’s gonna be a little sea of
chocolate in the middle of each one it’s
gonna be awesome it’s gonna be nori it’s
gonna be delicious with the other half
of the chocolate just break it up into
the dough guys if you want the recipe
for this and just head over to
jamieoliver.com
and there’s thousands more recipes as
well fill your boots enjoy there’s
something for everyone now I want you to
just need that chocolate and those
raisins in to the dough look at that
when the yeast starts to activate it
makes heat and that will start to milk
those little chunks of chocolate in the
most beautiful way so pop this in the
bowl then get yourself a damp warm cloth
over the bowl and let that proof for one
hour until it’s doubled in size the
dough has had an hour its poofed up roll
it out it smells absolutely scrumptious
cut it in half and then cut it in half
again and then each of those little
quarters into three equal balls flatten
out that dough like that get your
chocolate place it in the middle pull in
the sides you get a nice little shape
like that there’ll be a little pond of
beautiful chocolate right in the middle
and that’s gonna be gorgeous we’re gonna
let that prove about 45 minutes so look
at these little beauties and they’re
gonna be lovely and spongy now I’ve made
a little paste here it’s simply two
tablespoons of flour and two tablespoons
of water and today’s sort like a thick
kind of pancake batter pace and if you
squeeze it to the corner that can be a
little piping bag for our crosses and
this is the cross in hot cross buns
lovely look at those little beauties in
the oven they go for about 25 minutes
180 degrees Celsius which is 350
Fahrenheit and they’re gonna be gorgeous
they smell amazing I’ve just heated
through some honey use some rosemary as
a brush and then we can just rub it all
over the buns by using the rosemary or
thyme you’re gonna
a tiny scent of flavor the smell of the
spices in this is amazing oh yes let
that cool down for five minutes and
they’re gonna be amazing but I can’t
wait five minutes Oh
if we cut inside this little bad boy
there’s the chocolate Oh hmm
that is really good crispy on the top
sponge in the middle naughty and
delicious and a brilliant evolution of the classic hot cross bun