CHOCOLATE CROSS RECIPES

Steps:

• 1. Place the butter, sugar, mixed spice, a good grating of nutmeg and a pinch of sea salt in a pan over a low heat and warm gently until melted, stirring occasionally.
  2. Remove from the heat, pour in the milk, then crack in the egg and whisk well.
  3. Sift the flour and cocoa powder into a large bowl and tip in the yeast. Make a well in the middle, then gradually pour in the milk mixture, stirring and bringing in the flour from the outside to form a rough dough.
  4. Knead on a flour-dusted surface for around 5 minutes, or until smooth and springy. Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
  5. Chop half the chocolate into 12 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. Chop any large dried fruits into smaller pieces.
  6. When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips and dried fruit, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.
  7. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line a 25cm x 35cm baking tray.
  8. Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the centre, snapping it to fit, if needed, then fold the dough back over the chocolate to trap it inside. Shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun.
  9. Cover with a damp tea towel and leave to prove in a warm place for around 45 minutes, or until doubled in size.
  10. Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a piping bag. Pipe thin crosses across the top of the buns.
  11. Bake for 25 minutes, or until golden, then transfer to a cooling rack. Warm the honey a little to loosen, then gently brush over the buns to glaze.
  12. Slice open while warm to enjoy the melting middle – delicious served with a little butter and a pinch of sea salt, if you like.

Steps:

• Make buns: Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes, then whisk yeast into milk.  In a large bowl, whisk together flour, remaining ½ cup sugar, cocoa powder, brown sugar, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture and add milk-yeast mixture, melted butter, egg, vanilla, and orange zest. Stir with a wooden spoon until mixture is a thick, shaggy dough. Stir in chocolate chips.  Turn dough onto a heavily floured surface and knead until dough is soft and elastic, 5 minutes. Add flour as you knead until the dough is no longer sticking to your hands.  Place dough in greased bowl and cover with a clean kitchen towel and let rise in a warm spot until doubled in size, about 2 hours. Preheat oven to 375° and  grease a 9"-x-13" baking pan with cooking spray. Divide dough into 12 equal portions with a sharp knife or pizza wheel. Shape each piece into a roll, tucking the edges under, and place each roll seam side down into prepared pan. Cover with a clean kitchen towel and let rise in a warm place until rolls have doubled in size, about 45 minutes. Brush tops of buns with egg wash. Bake until golden and puffy, 22 to 25 minutes. Let cool. Make glaze: Whisk together powdered sugar, milk, and cinnamon until smooth. Transfer to a medium resealable plastic bag and make a small cut in the corner of the bag. Pipe a thick cross shape over each bun.