75g chopped dates
75g espresso (instant coffee is fine)
30g soft brown sugar
500g strong bread flour
50g cocoa powder
1tsp mixed spice
7g dried yeast (22g fresh)
200g dark chocolate chips
1. Up to 24 hours in advance, soak the chopped dates and sultanas in hot
espresso (if using instant coffee just make it double strength).
2. To make the dough, warm the milk and melt the butter, then mix.
Allow to cool to 25-30’C. Mix all the dough ingredients, accept the
chocolate chips, until everything is combined. Knead for 7 minutes
until the dough is smooth and elastic, place in a bowl, cover and prove
for 1 hour.
3. Dampen your work bench with a touch of water to stop the dough
from sticking, then place the dough face side down on the bench.
Press the dough down and stretch out into a rectangle.
4. Scatter the chocolate and soaked fruit onto the dough, roll up and knead for a minute or 2 to insure they are fully incorporated. Place back in the
bowl and prove for 1 hour.
4. Divide the dough into 12 equal pieces and roll into balls. Place onto
a lined baking tray, with each one almost touching each other. Cover
with a tea towel or oiled clingfilm and prove for 30-60 minutes.
5. Whilst proving, make the cross mix by whisking the flour and milk
together until smooth. Place into a piping bag.
6. Once the buns have proved, pipe the cross on top and then bake
at 175’C for 12 minutes. Add a splash of water to the oven to create
some steam. While baking, make the glaze by bringing the water and
honey to the boil. When the buns come out, place on a cooling rack