100g chocolate broken into pieces
Zest and juice of one orange
50g light brown sugar
225g semi skimmed-milk
50g unsalted butter cut into cubes
450g bread flour
1 tsp cinnamon
1 large egg
1 sachet Instant dried yeast
140g raisins

For the crosses
200g plain white flour
150-200g water

For the glaze
Juice of one orange
2 tbsp caster sugar

Method Grease and line one baking sheet. Oven to be heated later

  • Place chocolate into TM bowl. Turbo/1 sec. Repeat until chocolate is in small pieces. Set aside.
  • Place orange zest and sugar into TM bowl. Mill 10 sec/speed 10. Set aside.
  • Place milk and butter into TM bowl. Warm 2 min/70°C/speed 1 just until milk reaches 70°C.
  • Add bread flour, cinnamon, egg, yeast, orange zest/sugar mixture and juice of half the orange. With MC lid on knead/2 1/2 min after 2 minutes, while TM is kneading, remove MC lid and add raisins and chocolate mixture.
  • Place dough into a slightly oiled large bowl. Cover with cling film and leave for approximately 1-1 1/2 hours until double in size. This time may vary tremendously depending on your room temperature.
  • Preheat oven to 190°C.
  • Once proved, knock dough down and shape into 12 every sized balls. Place on a baking tray about 4cm apart. Cover once again with lightly oiled cling film. Leave for about half an hour until risen. Press lightly, if the dough indents and springs back quickly, it’s not quite ready.
  • While rising, place plain flour and water into TM bowl. Mix well 20sec/speed 4. The consistency must be slightly runny, like cake batter. Place paste into a piping bag and once buns are ready for the oven, pipe crosses on the top.
  • Bake about 20 – 25 minutes until lightly golden and a hollow sound is heard when tapped underneath the bun.
  • While baking, mix orange juice and sugar until sugar has dissolved. As soon as the buns come out of the oven, brush with glaze.
  • Cool slightly. Serve with lashings of butter and home-made apricot preserve.

Cook’s notes

  • Toast leftover buns the following day.
  • Any buns remaining, place in the freezer for our decadent dessert next week using left-over hot cross buns.
  • Replace raisins with cranberries.
  • Crosses may also be made with pastry strips or marzipan strips.
  • For a very easy cross, once buns have risen, using a sharp knife cut a cross on the top of the actual bun.

Click here to print this recipe