2 hrs 40 mins
Not Too Tricky
serves 10
About the recipe
Studded with pieces of chocolate, this delicious twist on the traditional hot cross bun makes a delightful Easter treat. It’s heaven served warm with a little butter and a nice hot cuppa.
Ingredients
200g mixed dried fruit, such as dates, cranberries, raisins, sour cherries
150ml semi-skimmed milk
1 x 7g sachet of dried yeast
4 teaspoons runny honey
30g blanched hazelnuts
400g strong white bread flour (plus extra for dusting)
1½ teaspoons ground cinnamon
50g unsalted butter (softened, plus extra for greasing, at room temperature)
50g dark chocolate (70%)
2 tablespoons plain flour
Method
- Roughly chop any larger pieces from 200g of mixed dried fruit (such as dates, cranberries, raisins, sour cherries), destoning the dates (if using), and place half in a small bowl. Just cover with boiling water and leave to soak.
- Gently heat 150ml of semi-skimmed milk in a small pan over a low heat for 1 to 2 minutes, or until slightly warmed. Pour into a jug, then stir in 1 x 7g sachet of dried yeast and 2 teaspoons of runny honey.
- Blitz 30g of blanched hazelnuts in a food processor until roughly chopped, then tip into a bowl.
- Tip the soaked mixed fruit and soaking water into the food processor and blitz until roughly chopped and slightly jammy.
- Add 400g of strong white bread flour, 1½ teaspoons of ground cinnamon and 1 teaspoon of sea salt, then pour in the yeast mixture and blitz for 1 minute, or until you have a smooth dough.
- Cut 50g of unsalted butter into cubes, add to the dough and pulse until combined.
- Transfer to a flour-dusted surface and knead for 5 minutes, or until smooth and springy. Place in a large flour-dusted bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 170ºC/325ºF/gas 3. Grease a 1-litre loaf tin, then dust with a little flour.
- Carefully knock the air out of the dough, then transfer to a clean flour-dusted surface. Sprinkle over the remaining dried fruit and knead it into the dough for 2 minutes.
- Roll the dough out to roughly 25cm x 25cm. Break 50g of dark chocolate into small chunks and sprinkle over the dough with the hazelnuts, pushing them into the dough with your fingertips.
- Roll up the dough into a loose sausage shape then carefully place it into the tin and pop in a warm place for a further 30 minutes.
- Mix 2 tablespoons of plain flour with 2 tablespoons of water and use a teaspoon or piping bag to draw a cross on the top of the loaf.
- Bake in the hot oven for 45 to 50 minutes, or until golden.
- When the time’s up, remove from the oven and allow to cool in the tin for 5 to 10 minutes, then tip out onto a wire cooling rack and brush with the remaining 2 teaspoons of honey before serving.
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