Easter treats: Spiced chocolate and orange hot cross buns by Bake Off winner Edd Kimber
HOT CROSS buns are usually eaten on Good Friday, straight from the oven and with lashings of butter. Try Great British Bake Off winner Edd Kimber's version. His spiced chocolate and orange buns put a modern twist on a classic recipe...
Apart from bank holidays and bucket loads of chocolate, the best thing about Easter is hot cross buns.
The first ever Great British Bake Off winner, Edd Kimber has created this wickedly delicious version of the springtime treat, swapping the plain dough and dried fruit with chocolate and apricot pieces.
SCROLL DOWN FOR VIDEO OF EDD BAKING HOT CROSS BUNS
"Everyone loves hot cross buns and this recipe makes them a bit more modern," he said. "They're cheap and easy to make. Plus they're a great way to impress friends and family."
His top tips for perfect buns?
"When making breads make sure the dough is properly kneaded and proved. Knead by hand for a good 10 minutes until the dough is smooth and elastic, and when proving test the dough is ready by lightly pressing with a floured finger.
"If the dough slowly springs back it is ready, if it springs back immediately it needs to be proved longer.
"And use electric scales if you can. They make a big difference to your baking, making it more accurate."
SPICED CHOCOLATE AND ORANGE HOT CROSS BUNS
Serves: 8
For the buns:
225g plain flour
1 tsp salt
25g Stork block
7g sachet fast action dried yeast
40g sugar
15g cocoa powder
55g milk chocolate, chopped
55g dried apricots, chopped
Zest 1 orange
1 tsp mixed spice
150ml semi skimmed milk
For the crosses:
25g Stork tub
55g plain flour
4 tbsps water
For the glaze:
2 tbsps sugar
1 tbsp fresh orange juice
Method:
Sieve the flour and salt into a mixing bowl and rub in the Stork until mixture resembles fine breadcrumbs. Stir in the yeast, sugar, cocoa, spice and orange zest.
Warm the milk to 37C or lukewarm, pour into the flour mixture and mix to a soft dough.
Turn out on to a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled clingfilm and leave in a warm place until the dough has doubled in size.
Knead in the chocolate and apricots and shape into eight to nine rolls and place them on a greased baking sheet. Cover with lightly oiled clingfilm and leave in a warm place for about 45 minutes.
To make the crosses, blend the Stork with the flour and four tablespoons of water. Gently remove the clingfilm from the buns and pipe the mixture into a cross on top of each.
Bake in a preheated oven at 210C, 190C fan, gas mark 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 two minutes.
Edd has created a step-by-step video with Stork showing keen bakers how easy it is to make the buns at home:
Edd Kimber creates a modern twist with Spiced Chocolate & Orange Hot Cross Buns
Edd Kimber is an ambassador for Stork. For more baking tips and recipes see bakewithstork.com.