Chocolate, Caramel & Orange Hot Cross Buns w Miso, Tahini & Orange Butter

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By Darren Purchese

Give these a whirl, a totally delicious and umami rich, take on the traditional Easter bun. Follow our Chewy Salted Caramel recipe for the caramel explosions in these buns. You can use store bought or candy your own oranges and the cross is made by brushing delicious white chocolate onto the hot buns.

Take care in adding the inclusions to the dough, make sure that they are separated and interspersed carefully to stop them sticking together in one big lump. 

For traditional Hot Cross Buns you can try these. 

View our video lesson for the buns here.

Time

3

hour

15

minutes

Degree of Difficulty

Advanced

Save

0

Portions

12
Portions

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Ingredients

Servings

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CHEWY SALTED CARAMEL

400 ml cream
1 vanilla pod, seeds scraped
210g caster sugar
70g glucose
160g unsalted butter, softened
30g honey
5g salt flakes
¼tsp bicarbonate of soda

PASTE

240 ml water, lukewarm
28g dried active yeast
80g strong flour
15g caster sugar
20g skimmed milk powder

DOUGH

350g strong flour
50g cocoa powder
80g caster sugar
85g unsalted butter
1tsp salt
55g egg, (approx. 1 large egg)
1tsp ground cinnamon
1tsp ground nutmeg
1tsp ground clove
180g chewy caramel cubes
120g candied orange, cut into 1cm square cubes
110g dark chocolate, 58% buttons

EGG WASH

2 egg wash
 splash milk
 pinch salt

CROSS

100g white chocolate, melted

SYRUP

100g water
100g caster sugar

MISO, TAHINI & ORANGE BUTTER

170g unsalted butter, softened
20g white miso paste
30g honey
10g tahini
 pinch salt
1 orange, finely grated zest
1

To get ready for the caramel… spray a heat proof container lightly with canola oil. Cut a piece of baking paper to cover the bottom of the container and leave enough to come up two sides. Use a sharp pair of scissors to cut the paper to fit exactly.

 

2

Scald the cream… in a medium saucepan place the cream and vanilla seeds and bring them to a boil. Turn off the heat and set aside. 

 

3

To make the caramel… add the sugar bit by bit into a large hot saucepan that is heating over a high heat. Add the sugar gradually and stir to make a caramel. Continue until all the sugar has dissolved and you have an even deep amber caramel. Deglaze the pan with the reserved cream – be careful this is HOT. This will splatter and expand furiously so take care. The steam is really hot and dangerous to take care. Make sure to only add a quarter of the cream into the pan and then stir to temper the heat before adding in half of the remaining cream followed by the remainder. Stir well to get and even heat.

 

4

Add the remaining ingredients… whisk the mix and add the glucose, butter, honey, and salt. Cook and continue to mix the caramel to avoid it sticking to the base of the pan. Cook and continuously mix until you reach a temperature of  118°C on a digital or sugar thermometer. Turn off the heat and add the bicarbonate soda and mix well.

 

5

Set into the dish… pour this mix evenly into the prepared tray. Scrape all the mix from the pan and tap the tray gently to burst bubbles and level. Leave to cool before putting in the fridge for 30 mins. Or cover the tray with clingfilm and leave it to set overnight before removing from the tray. Use the exposed flaps of paper to lift the caramel onto a chopping board.

 

6

To cut the caramel… Use the exposed flaps of paper to lift the caramel onto a chopping board. Remove the paper and cut 180 g of the caramel into small 1 cm - 2 cm square cubes. Place them into the fridge to set hard. 

 

7

For the paste… in a bowl whisk together, all of the dry ingredients for the paste and add the water, mix well again to eliminate any lumps. Cover the bowl with a tea towel and leave the bowl in a warm place for up to 45 minutes or until the paste has doubled in size.

 

8

Mix the dough… add the starter first and then the dough ingredients (except the chocolate, orange or caramel pieces), into a bowl. Ensure the salt does not come into direct contact with the activated starter paste. Start to mix by hand, work the dough for a couple of minutes to bring it together and then knead the dough for a further 6-8 minutes by hand on a work bench. The dough will be slightly sticky but will eventually come together. 

 

9

Rest… leave the dough to rest, covered in a bowl for 10 minutes.

 

10

Add the inclusions… flatten the dough and add the chocolate buttons, chopped orange and rolled caramel cubes. Mix well by hand to incorporate the fruit before rolling into a ball and transferring the dough into a medium sized mixing bowl. Lay a tea towel over the top to prevent drying out.

 

11

First prove… leave the bowl to prove in a warm place to double in size. Depending on the temperature of your dough at the start or the temperature of your room this could take anywhere from 30 minutes to an hour or more.

 

12

After the first prove… once doubled, knock back the dough and remove it from the bowl onto a work surface.

 

13

Portion the dough… use scales and a knife the cut and portion the dough into 12 equal sized pieces (approx. 110 g each). Roll each piece into a tight ball. Place the balls onto a baking tray lined with baking paper and lightly spray each ball with canola spray. Cover with a tea towel over the top of the buns.

 

14

Second prove… place the tray in the fridge to slow prove overnight. Or leave them out and prove them at room temperature, still covered, until they double in size.

 

15

Make the egg wash… by mixing the yolks, milk and salt together, strain the egg wash through a small sieve.

 

16

After the second prove… once the buns have expanded to almost double in size gently remove the tea towel cling film and lightly brush the egg wash onto the surface of each bun using a pastry brush and ensuring the dough does not get knocked back by heavy handedness.

 

17

Pre heat the oven… to a temperature of 200C.

 

18

Make the cross mixture… by melting white chocolate and setting aside.

 

19

Make the syrup… by boiling the sugar and water together until the sugar has dissolved.

 

20

To make the butter… Add the ingredients into a small blender and blitz until smooth. Transfer into a small bowl and serve with hot bread or our Chocolate, Caramel & Orange Hot Cross Buns.

 

21

Bake the buns… turn the oven down to 180C and place the buns into the oven to  bake for 12 minutes - 14 minutes before removing. Use a thin pastry brush to gently brush a hand painted ‘cross’ onto each bun and then brush the syrup over the top of each bun. Transfer the buns to a wire cooling rack and leave to cool.

 

1
0 hours 0 minutes

To get ready for the caramel… spray a heat proof container lightly with canola oil. Cut a piece of baking paper to cover the bottom of the container and leave enough to come up two sides. Use a sharp pair of scissors to cut the paper to fit exactly.

2
0 hours 0 minutes

Scald the cream… in a medium saucepan place the cream and vanilla seeds and bring them to a boil. Turn off the heat and set aside. 

3
0 hours 0 minutes

To make the caramel… add the sugar bit by bit into a large hot saucepan that is heating over a high heat. Add the sugar gradually and stir to make a caramel. Continue until all the sugar has dissolved and you have an even deep amber caramel. Deglaze the pan with the reserved cream – be careful this is HOT. This will splatter and expand furiously so take care. The steam is really hot and dangerous to take care. Make sure to only add a quarter of the cream into the pan and then stir to temper the heat before adding in half of the remaining cream followed by the remainder. Stir well to get and even heat.

4
0 hours 0 minutes

Add the remaining ingredients… whisk the mix and add the glucose, butter, honey, and salt. Cook and continue to mix the caramel to avoid it sticking to the base of the pan. Cook and continuously mix until you reach a temperature of  118°C on a digital or sugar thermometer. Turn off the heat and add the bicarbonate soda and mix well.

5
0 hours 0 minutes

Set into the dish… pour this mix evenly into the prepared tray. Scrape all the mix from the pan and tap the tray gently to burst bubbles and level. Leave to cool before putting in the fridge for 30 mins. Or cover the tray with clingfilm and leave it to set overnight before removing from the tray. Use the exposed flaps of paper to lift the caramel onto a chopping board.

6
0 hours 0 minutes

To cut the caramel… Use the exposed flaps of paper to lift the caramel onto a chopping board. Remove the paper and cut 180 g of the caramel into small 1 cm - 2 cm square cubes. Place them into the fridge to set hard. 

7
0 hours 0 minutes

For the paste… in a bowl whisk together, all of the dry ingredients for the paste and add the water, mix well again to eliminate any lumps. Cover the bowl with a tea towel and leave the bowl in a warm place for up to 45 minutes or until the paste has doubled in size.

8
0 hours 0 minutes

Mix the dough… add the starter first and then the dough ingredients (except the chocolate, orange or caramel pieces), into a bowl. Ensure the salt does not come into direct contact with the activated starter paste. Start to mix by hand, work the dough for a couple of minutes to bring it together and then knead the dough for a further 6-8 minutes by hand on a work bench. The dough will be slightly sticky but will eventually come together. 

9
0 hours 0 minutes

Rest… leave the dough to rest, covered in a bowl for 10 minutes.

10
0 hours 0 minutes

Add the inclusions… flatten the dough and add the chocolate buttons, chopped orange and rolled caramel cubes. Mix well by hand to incorporate the fruit before rolling into a ball and transferring the dough into a medium sized mixing bowl. Lay a tea towel over the top to prevent drying out.

11
0 hours 0 minutes

First prove… leave the bowl to prove in a warm place to double in size. Depending on the temperature of your dough at the start or the temperature of your room this could take anywhere from 30 minutes to an hour or more.

12
0 hours 0 minutes

After the first prove… once doubled, knock back the dough and remove it from the bowl onto a work surface.

13
0 hours 0 minutes

Portion the dough… use scales and a knife the cut and portion the dough into 12 equal sized pieces (approx. 110 g each). Roll each piece into a tight ball. Place the balls onto a baking tray lined with baking paper and lightly spray each ball with canola spray. Cover with a tea towel over the top of the buns.

14
0 hours 0 minutes

Second prove… place the tray in the fridge to slow prove overnight. Or leave them out and prove them at room temperature, still covered, until they double in size.

15
0 hours 0 minutes

Make the egg wash… by mixing the yolks, milk and salt together, strain the egg wash through a small sieve.

16
0 hours 0 minutes

After the second prove… once the buns have expanded to almost double in size gently remove the tea towel cling film and lightly brush the egg wash onto the surface of each bun using a pastry brush and ensuring the dough does not get knocked back by heavy handedness.

17
0 hours 0 minutes

Pre heat the oven… to a temperature of 200C.

18
0 hours 0 minutes

Make the cross mixture… by melting white chocolate and setting aside.

19
0 hours 0 minutes

Make the syrup… by boiling the sugar and water together until the sugar has dissolved.

20
0 hours 0 minutes

To make the butter… Add the ingredients into a small blender and blitz until smooth. Transfer into a small bowl and serve with hot bread or our Chocolate, Caramel & Orange Hot Cross Buns.

21
0 hours 0 minutes

Bake the buns… turn the oven down to 180C and place the buns into the oven to  bake for 12 minutes - 14 minutes before removing. Use a thin pastry brush to gently brush a hand painted ‘cross’ onto each bun and then brush the syrup over the top of each bun. Transfer the buns to a wire cooling rack and leave to cool.