Ingredients

• 60g Unsalted Butter
• 2 Eggs
• 100g Dried Apricots
• 1 Orange
• 500g Bread Flour
• 15g Cocoa Powder
• 7g Dried Yeast
• 40g Caster Sugar
• ½ teaspoon Salt
• 225g Whole Milk
• 50g Candied Citrus Peel
• 50g Chocolate Chips
• 50g Plain Flour
• 1 tablespoon Cocoa Powder
• 60g Orange Juice
• 2 tablespoons Apricot Jam
• 1 tablespoon Water

Tools

• Oven
• Cooking Chef XL
• Baking sheet - 18 x 13"
• Cooking chef xl bowl
• Lightly floured surface
• Small bowl
• Piping bag
• Small bowl

Method

1. Flour a clean baking sheet
2. Attach the K-Beater
3. Add bread flour, cocoa powder and unsalted butter to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Mix with splashguard fitted - 1 min, Speed 3
6. Then add dried yeast, caster sugar and salt to the Cooking Chef XL Bowl
7. Mix with splashguard fitted - 30 sec, Speed 3
8. Then add whole milk, egg, candied citrus peel, chocolate chips, dried apricots and orange to the Cooking Chef XL Bowl
9. Attach the Dough Tool
10. Mix with splashguard fitted - 9 min, Speed Min
11. Remove the Dough Tool
12. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
13. Transfer dough to lightly floured surface
14. Flatten the dough carefully with your wrist
15. Take the far edge and roll it back towards you
16. Gently roll the dough into a sausage shape, being careful to apply even and gentle pressure
17. Divide the dough into 16 equal pieces
18. Cover with kitchen towel
19. Let rest - 10 min
20. Take one piece of dough, place it under the palm of your hand
21. Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape
22. Repeat this action with the rest of the dough pieces
23. Transfer dough balls to baking sheet and cover
24. Let rest until doubled - approx 1 hr
25. Pre-heat oven - 200°C
26. Add plain flour, cocoa powder and orange juice to a clean small bowl
27. Mix with tablespoon until combined
28. Transfer content of small bowl to piping bag
29. Pipe a cross on the top of each bun
30. Bake - 20 min, 200°C
31. Add apricot jam and water to a clean small bowl
32. Mix with teaspoon until combined
33. Whilst the buns are still hot use a pastry brush to glaze the buns with apricot jam
34. Let cool
35. Serve

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