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Chocolate hot cross bun loaf
Chocolate hot cross bun loaf
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Total Time:
2 hours 40 minutes
Indulge in a modern twist on hot cross buns with chocolate chunks for a delightful Easter treat. Enjoy warm with butter and a cup of tea.
Ingredients:
  • 200 g mixed dried fruit such as dates, cranberries, raisins, sour cherries
  • 150 ml semi-skimmed milk
  • 1 x 7 g sachet of dried yeast
  • 4 teaspoons runny honey
  • 30 g blanched hazelnuts
  • 400 g strong white bread flour (plus extra for dusting)
  • 1½ teaspoons ground cinnamon
  • 50 g unsalted butter (softened, plus extra for greasing, at room temperature)
  • 50 g dark chocolate (70%)
  • 2 tablespoons plain flour
Instructions:
  • Chop 200g mixed dried fruit, soak half in boiling water. Warm 150ml milk, then mix with 7g yeast and 2 tsp honey. Blitz 30g hazelnuts, set aside. Blitz soaked fruit. Add 400g flour, 1½ tsp cinnamon, 1 tsp salt, yeast mixture to food processor, blitz into smooth dough. Add 50g cubed butter, pulse. Knead dough for 5 minutes. Prove for 1 hour. Preheat oven to 170ºC. Grease loaf tin. Knock air out of dough, add remaining fruit, knead for 2 minutes. Roll out dough to 25cm x 25cm. Sprinkle with 50g dark chocolate and hazelnuts. Roll dough, place in tin, prove for 30 minutes. Mix 2 tbsp flour with 2 tbsp water, draw a cross on top of loaf. Bake for 45-50 minutes. Brush with 2 tsp honey before serving.

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