3cardamom podscrush pods and remove seeds – discard the pods
75gunsalted butterfridge cold
2large eggs beaten
60gdried mixed peel
For the cross
For the egg wash
For the glaze
For the chocolate dip
Large mixing bowl
Piping bagfor the crosses
Pastry brush for the egg wash and glaze
Small pan for the apricot glaze
First activate the yeast:
Measure out 100ml of the milk (leaving the other half of the milk set to one side for later). Heat in a pan or in the microwave until it just about feels warm to the touch (37 degrees - blood temp). This should literally take 20-30 seconds in the microwave. Make sure the milk isn’t too hot otherwise it will kill the yeast. Add 1 tsp of the coconut sugar to the warm milk (this feeds the yeast) and then add the yeast. Dissolve the sugar and yeast and set to one side. After about 15 minutes the yeast should have activated and the milk will appear frothy.
Make the dough
Whilst the yeast is activating, start to make the dough. Sieve the bread flour into a large mixing bowl. Prepare the cardamom seed by removing from the pod then finely crush using a knife or pestle and mortar. Add the crushed cardamom seed, 1 tsp mixed spice, ½ tsp ground nutmeg, ½ tsp ground ginger and pinch of sea salt to the flour. Mix together with a wooden spoon.
Next use a cheese grater to grate the cold butter into the flour mix. Grating helps to easily combine the butter with flour. Use your finger tips to rub the butter and flour together, to a breadcrumb consistency.
Make a well in the centre of the flour and butter mix. Pour the beaten eggs, the coconut sugar and the milk/yeast mix into the well. Use your fingers to gently stir and bring together. Once combined begin to gradually add the remaining 100ml of the milk to the dough. Add just enough milk to make a fairly sticky dough (this should pretty much be all of the milk).
Turn the dough out onto a floured surface and begin to knead. As the dough is quite sticky it will stick to your hands to begin with. The more you knead the less sticky it will become. Knead for 10-15 minutes until the dough is soft and smooth. Oil a large bowl and carefully transfer the dough to bowl. Cover with cling film and leave to rise for 1 hour 30 minutes.
Knock back and add the fruit and chocolate
After an hour and 30 minutes the dough should have doubled sized. Turn out onto a floured surface and knock out the air. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Fold all the sides in and then roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
Form the dough balls.
The dough can now be divided up into small dough balls. There is enough dough to make 32 small buns. I divided mine into 26 small buns for the tear and share and then made 4 separate larger buns. Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Remember the dough balls will also slightly increase in size during baking. Cover with a clean tea towel and leave for another hour to rise.
Make the flour mix for the crosses
Meanwhile mix together 100g flour with 7 tbsp of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.
Pre heat the oven to 160 degrees C. After an hour, remove the tea towel from the dough balls. Mix together the egg and 1/2 tbsp milk to make the egg wash. Use a pastry brush to glaze the dough balls with the egg wash. Next pipe the crosses onto the buns, try to pipe in one line over multiple buns where possible, just to make it easier. With my circular design I piped around in one circle and then across in a star shape.
Place the buns in the oven for 20-25 minutes or until golden brown.
The sticky apricot glaze.
5 minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated apricot jam and then leave to cool.
Once the hot cross bun tear and share is fully cooled, heat up the chocolate in the microwave in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.