This recipe makes 12 buns, and is a deliciously chocolaty treat to enjoy with a nice cup of tea on a lazy afternoon. To make these you will need a 9 inch baking tin, lined with non-stick baking parchment
Difficulty level: - 4/5
A 7g Sachet of Fast-Action Dried Yeast
110g Caster Sugar
370ml Lukewarm Milk
650g Plain Sifted Flour
2 Tsp. Ground Mixed Spice
2 Tsp. Ground Cinnamon
50g Butter, Melted
1 Large Egg
125g Dark and Milk Chocolate Chips
75g Chopped Candied Mixed Peel
Oil (for greasing)
For the crosses – 75g Plain Flour
For the glaze – 60g Caster Sugar
1) Place the years, 2 tea spoons of the sugar and the milk in a large bowl and leave for 5 minutes. Then add the flour, mixed spice, cinnamon, butter, egg, chocolate, candied peel and the remaining sugar to the yeast mixture. Then mix it all together with a butter knife until it becomes a sticky dough.
2) Knead the dough on a floured surface for 8 minutes or until it feels like elastic and you can stretch it. Put it in a lightly greased bowl and cover with a clean, damn tea towel and leave somewhere warm until it has doubled in size. Usually about an hour.
3) Then divide the dough into 12 and roll into small balls. Cover them again with the tea towel and leave them in a warm place for another 30 minutes to rise.
4) Turn on the oven and set it to 180 degrees for fan oven. Then mix together the flour for the crosses with 75 ml of water and pour into a piping bag. Then pipe the crosses over the buns.
5) Bake the buns for 35 minutes until they turn brown.
6) To make the glaze put the sugar and 2 tbsp. of water in a saucepan over a low heat until the sugar is dissolved. Put a brush into the water and brush the buns with the water whilst they are still hot from the oven.
7) The buns are best served warm with butter.