Decadent Chocolate & Cherry Hot Cross Buns

Directions

• Place the butter, sugar and mixed spice in a pan over a low heat and warm gently until melted, stirring occasionally.
• Remove from the heat, pour in the milk. Crack in the egg and whisk to combine.
• Sprinkle the yeast over the wet ingredients and leave to sit for 5 minutes. 
• Sift the flour and cocoa powder into a large bowl. Make a well in the middle, then gradually pour in the milk mixture, stirring until a rough dough forms.
• Knead on a flour-dusted surface until smooth and springy (about 5-7 minutes). Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove until doubled in size. In a warm place this should take approximately 1 hour 30 minutes. 
• Chop half the chocolate into 9 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. 
• When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips, cherry chunks and raisins, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.
• Preheat the oven to 180ºC/350ºF/gas 4. 
• Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the middle. Fold the dough back over the chocolate to trap it inside, then shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun. Cover and leave to prove in a warm place for around 45 minutes, or until doubled in size.
• Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a reusable piping bag. Pipe thin crosses across the top of the buns.
• Bake for 25 minutes, or until golden, then transfer to a cooling rack. Whilst the buns are still warm brush the honey over the buns to glaze.
• Serve straight out of the oven with a layer of salted butter, or toasted the next day.