Ingredients

The following ingredients have 12 Servings
  • 225 millilitres non-dairy milk
  • 50 grams non-dairy butter
  • 450 grams strong white bread flour
  • 14 g fast-action dried yeast
  • 50 grams coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 orange (juice and zest)
  • 100 grams mixed peel
  • 100 grams dark chocolate (roughly chopped)
  • 100 grams plain flour
  • 5 - 6 tbsp cool water
  • 2 tbsp marmalade
  • 2 tbsp hot water

Instruction

  • In a small pan, heat the milk with the butter until the butter has melted and the mix begins to steam.
  • Once it begins to steam, immediately take this off of the heat and place to one side.
  • In the meantime mix the flour, yeast, sugar, spices and orange zest in a large bowl and place to one side.
  • Check that the milk and butter is still warm to the touch and pour into the bowl of dry ingredients along with the orange juice and bring together into a ball of dough with your hands.
  • Turn the ball of dough out on to a lightly floured surface and knead for 10 minutes or until the ball is smooth and elastic.
  • Place the dough back into the bowl and cover with cling film or a tea towel to prove in a warm place for roughly 1 hour or until the dough has roughly doubled in size.
  • After the initial prove, stretch the dough out until flat.
  • Cover the dough with 2/3rds of the mixed peel and chocolate.
  • Fold the dough in half and cover with the remaining mixed peel and chocolate before folding in half again.
  • Begin kneading the dough to incorporate the layers of fruit and chocolate into the dough. This should take roughly 5 minutes.
  • Line a large oven dish with grease proof paper.
  • Cut the dough into 8 equal sized pieces and roll into smooth balls.
  • Place the 8 balls into the oven dish allowing room for them to grow and spread.
  • Again, cover with either cling film or a tea towel and leave in a warm place to prove for a further 30-45 minutes.
  • Once the dough has increased in size again, pre-heat your oven to gas mark 5 / 180C.
  • Before baking, make a paste with the plain flour and water. Add just 5 tbsp to begin with, only adding the 6th if it is too thick to pipe.
  • Add the paste into a piping bag and pipe crosses on top of the buns.
  • Bake in the oven for 20-25 minutes until golden brown.
  • Just before the 20 minutes is up, mix the marmalade and hot water together.
  • Take the buns out of the oven when the 20-25 minutes is complete and brush the buns with the marmalade glaze.
  • Allow to cool on a wire rack before eating.