Ginger, Cardamom and Chocolate Hot Cross Buns
HOT CROSS BUNS
100 grams good quality milk or dark chocolate, roughly chopped (50% cocoa)
⅓ cup crystallized ginger, finely chopped
⅓ cup currants
¾ cup full-fat milk
3 large eggs
finely grated zest 1 small orange
2½ cups high-grade plain flour plus extra for dusting
¼ cup caster sugar
2¼ teaspoons instant active dried yeast
1 tablespoon mixed spice
1 teaspoon fine sea salt
½ teaspoon ground cardamom seeds OR 1 teaspoon ground cardamom
100 grams butter, diced, at room temperature butter
GLAZE AND CROSS
2 tablespoons caster sugar
75 grams good quality white chocolate, melted
2 tablespoons pistachios, crushed to a fine powder
EQUIPMENT: Grease a 22cm square high-sided baking tin and fully line with baking paper. Stand mixer with a dough hook attachment.
HOT CROSS BUNS: Put the chocolate, crystallized ginger and currants in a bowl and set aside.
Whisk together the milk, two of the eggs (save the remaining egg for the egg wash) and the orange zest together in a small jug.
In the bowl of a stand mixer fitted with the dough hook, put the flour, sugar, yeast, mixed spice, salt and the ground cardamom. Whisk together briefly to combine, then make a well in the center. Pour the wet). After all the butter has been added, the dough should look smooth, shiny and elastic. Add the chocolate, ginger and currants and mix again on slow speed, until just combined and evenly distributed. Scrape down the sides of the bowl, cover with cling film and set aside to prove at room temperature for about 2 hours, or until doubled in size. (.
