Chocolate checkerboard hot cross buns

• whole milk↗250ml ml
• butter↗50g g

  cut into pieces

• cocoa powder↗2 tbsp tbsp
• strong white flour↗500g g

  plus 100g for the crosses

• ground cinnamon↗1 tsp tsp
• golden sugar↗85g g
• packet of fast‑acting dry yeast7g g
• large egg1
• mixed dried fruit150g g
• dark chocolate↗50g g

  chopped into small pieces

• orange↗1

  zest

• dried sour cherries↗50g g
• white chocolate↗50g g

  chopped into small pieces

• butter↗

  for bowls and pan

• apricot jam↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat the whole milk in a saucepan until it steams. Remove from heat, then add the butter. Stir to melt the butter and let the milk cool slightly. Mix the cocoa with 2 tbsp of the hot water, then set aside to cool.

2. 2

   Combine 500 g flour, ground cinnamon, golden sugar, the packet of fast‑acting dry yeast and ½ tsp salt in a bowl. When the milk mixture is still warm, add it to the flour together with the large egg and stir until a sticky dough forms (use a stand mixer if you have one). Continue mixing, then knead until the dough becomes less sticky and elastic – about 8‑10 min. Add the mixed dried fruit and stir again until the fruit is evenly distributed in the dough.

3. 3

   Place a clean bowl on a scale. Transfer the dough into this bowl to weigh the whole amount, then return half of it to the original bowl. Add the cocoa mixture, dark chocolate and orange zest to one bowl, and the white chocolate and dried sour cherries to the other. Knead each dough for another minute or until well combined. Return each dough to a clean, oiled bowl, cover with a kitchen towel or cling film and let rest in a warm place for 1‑2 h (depending on your kitchen temperature), until the dough roughly doubles in volume.

4. 4

   Knead and fold each dough briefly to release air. Divide each dough into six balls (use a scale if you want perfectly sized buns). To shape the buns, take a piece of dough in your palm, pull a corner toward the centre and press to seal. Continue around the edge of the dough to create a tight shape when you flip it. Shape all the buns, then place them on a lightly oiled tray in a checkerboard pattern, leaving about 1.5 cm space around each for rising. Cover the tray loosely with oiled film and let stand 30 min‑1 h, until the buns have almost doubled in size. Pre‑heat the oven to 200 °C/180 °C fan/gas 6.

5. 5

   Mix the remaining flour with enough water to make a thick paste, about 80 ml. Transfer the paste to a piping bag and cut a small opening. Open the buns and pipe a strip along each row, then repeat in the opposite direction to create the crosses. Bake for 25‑30 min, until the buns are golden‑brown. Allow to cool.

6. 6

   Heat the apricot jam in a saucepan and glaze the buns for a shiny surface, if desired. To serve, cut the buns, toast them under the grill and enjoy with salted butter.