Double chocolate buns with cross

• milk↗300ml ml
• strong white bread flour↗400g g

  plus extra for dusting

• cocoa powder↗50g g
• packet of instant dry yeast7g g
• golden caster sugar↗50g g
• ground cinnamon↗1 tsp tsp
• large egg1

  beaten

• vanilla extract↗1 tsp tsp
• raisins↗100g g
• milk chocolate chips↗100g g
• white chocolate↗50g g
• milk↗2 tbsp tbsp
• plain flour↗50g g

Step-by-step instructions

1. 1

   For the dough, warm 275 ml of milk for a few minutes in a small saucepan or 1 minute in the microwave on high power. Mix the flour, cocoa, yeast, sugar and cinnamon in a large bowl, and whisk the egg and vanilla extract into the warm milk. Pour the liquid into the dry ingredients and stir to form a soft dough. Turn the dough onto a clean work surface and knead for 10 minutes until smooth and elastic. Return the dough to a clean bowl, cover with cling film and let it rise until doubled in volume – about 1 hour.

2. 2

   Turn the dough back onto the work surface, sprinkle the raisins and chocolate chips and fold them into the dough.

3. 3

   Line a large baking tray with parchment paper. Divide the dough into 12 equal pieces and shape each into a smooth ball. Place the balls on the prepared tray in a 4 × 3 arrangement, leaving space between them for rising. Draw a cross on the top of each bun, loosely cover them with cling film and let them rise until the buns have almost doubled in size.

4. 4

   Preheat the oven to 190 °C/170 °C with convection/gas 5. For the white chocolate crosses, melt the white chocolate with milk in a small saucepan or microwave, then gradually add the flour one tablespoon at a time, stirring to a smooth paste. Transfer to a disposable pastry bag or food bag and cut off the tip.

5. 5

   Brush the buns with the remaining milk and bake for 15 minutes, then pipe the crosses onto the spots where you drew the cross using the pastry bag, and bake for another 5 minutes. Cool on a rack before serving.