Pear & Dark Chocolate Hot Cross Buns
Pear & Dark Chocolate Hot Cross Buns

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, pear & dark chocolate hot cross buns. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook pear & dark chocolate hot cross buns using 18 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Pear & Dark Chocolate Hot Cross Buns:
  1. Prepare 180 ml full fat milk
  2. Take 7 g fast action dried yeast
  3. Get 500 g plain flour
  4. Prepare 80 g unsalted butter
  5. Take 1 pinch salt
  6. Make ready 60 g caster sugar
  7. Get 2 teaspoons mixed spice
  8. Make ready 2 teaspoons cinnamon
  9. Prepare 50 g sultanas
  10. Make ready 100 g dark chocolate chunks
  11. Get 2 conference pears, finely chopped
  12. Prepare 1 large egg, beaten
  13. Prepare For the crosses
  14. Prepare 50 g plain flour
  15. Prepare 50 ml water
  16. Prepare For the glaze
  17. Prepare 60 g caster sugar
  18. Make ready 2 tablespoons water

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Instructions to make Pear & Dark Chocolate Hot Cross Buns:
  1. Grease a rectangular cake tin about 25x30cm or bigger, deep enough to take the buns.
  2. Warm the milk for 25 seconds in a microwave. Add the yeast to the milk and let it stand for about 10 minutes until frothy.
  3. Sift the flour into a large bowl and cut the butter into it. Rub the butter into the flour until it resembles fine breadcrumbs. Add the salt, sugar, spices, sultanas, chocolate chunks and chopped pear. Stir all that in until it’s well combined. Next, add the egg and the milk/yeast mixture. Using a wooden spoon or similar stir all this together until it starts to form a dough.
  4. Remove the dough to a lightly floured surface and knead it for 5 to 10 minutes. Put the dough in a lightly oiled bowl, cover with a clean tea towel and put in a warm place until doubled in size, about 1 to 2 hours.
  5. Knead again for a couple of minutes and then cut into 12 equal size buns. Rolled each one into a ball in the palms of your hands and then squash them ever so slightly. Space them out in the tin, allowing a little room between each one to rise, and then cover again with a tea towel. Return to a warm place for 30 minutes.
  6. Pre-heat your oven to 200 C / Gas 6.
  7. Whilst the buns are proving prepare the ‘cross’ mixture. Just add the flour and water together and give it a good beating with a fork until it’s well blended and not lumpy. Add to a piping bag (or a plastic bag with a corner cut off). Once the 30 minutes are up just pipe the crosses across the top of each bun.
  8. Bake for 30 minutes.
  9. About 10 minutes before they come out of the oven, prepare your glaze. Simply add the sugar and water to a small saucepan and heat until all the sugar has dissolved. Once they come out of the oven, whilst still hot, brush over the top of each bun.
  10. Let them cool. They are ready to eat once the glaze has set. You can eat them warm or cool – your choice.
  11. Stored in an airtight container they last for a couple of days.

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