Chocolate and peanut butter hot cross buns - delicious. magazine

Name: Chocolate and peanut butter hot cross buns - delicious. magazine
Ingredients: 200ml whole milk, warm; 7g fast-action dried yeast; 60g caster sugar; Finely grated zest and juice ½ orange; 200g plain flour; 200g strong white bread flour; 50g cocoa, sifted; 2 tsp mixed spice; 1 tsp freshly grated nutmeg; 1 tsp fine salt; 3 medium free-range eggs (2 beaten together, plus 1 beaten separately for the first glaze); 65g unsalted butter, softened, plus extra to grease; 5 tbsp smooth peanut butter; 75g chocolate chips; 40g roasted peanuts, roughly chopped; Golden syrup or runny honey for the final glaze; For the cross topping; 50g plain flour; 50g icing sugar; 2½ tbsp milk; 1 tbsp vegetable oil; You’ll also need…; Baking sheet lined with compostable baking paper; Piping bag fitted with a 0.5cm plain nozzle (or make a cone from rolled up baking paper); Useful to have; Stand mixer fitted with a dough hook

www.deliciousmagazine.co.uk

In this recipe, traditional hot cross buns get an updated twist with chocolate and peanut butter - ideal if you're not a fan of dried fruit.

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Ingredients

200ml whole milk, warm
7g fast-action dried yeast
60g caster sugar
Finely grated zest and juice ½ orange
200g plain flour
200g strong white bread flour
50g cocoa, sifted
2 tsp mixed spice
1 tsp freshly grated nutmeg
1 tsp fine salt
3 medium free-range eggs (2 beaten together, plus 1 beaten separately for the first glaze)
65g unsalted butter, softened, plus extra to grease
5 tbsp smooth peanut butter
75g chocolate chips
40g roasted peanuts, roughly chopped
Golden syrup or runny honey for the final glaze
For the cross topping
50g plain flour
50g icing sugar
2½ tbsp milk
1 tbsp vegetable oil
You’ll also need…
Baking sheet lined with compostable baking paper
Piping bag fitted with a 0.5cm plain nozzle (or make a cone from rolled up baking paper)
Useful to have
Stand mixer fitted with a dough hook