Serving 8 persons

Ingredients

225gr plain flour

1 tsp salt

25gr stock block

7 satchet fast action dried yeast

40gr sugar

15gr cocao powder

55gr milk chocolate chopped

55gr dried apriots chopped

Zest 1 orange

1 level tsp mixed spice

150ml (1/4 pint)  semi skimmed milk

Crosses

25gr  stork tub

55gr plain flour

Glaze

2 tablespoon sugar

1 tablespoon fresh orange juice

Method

Sieve the flour and salt into a mixing bowl and rub in the stark until mixture resebles fine breadcrumbs. Stir in the yeast , sugar, cocoa spice and orange zest .

Warm the milk to 37°C or lukewarm, pour into the flour mixture and mix to a soft dough.

Turn out onto aflavoured surface and knead dough until elastic and no longer sticky . Cover with lightly ailed cling film and leavein a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into a 8-9 buns and place them on a greased baking sheet . cover with lightly ailed clingfil and leave in a warm place for about 45 minutes. To make the crosses, blend the stork with the flour and 4 tbsp of water.  Gently remove the cling film from turns and pipe the mixture into a cross on top of each one .  

Bake in a preheated oven at 210°C/ fan forced 190°C / gas 7 for about15 minutes until golden brown.

To make the glase, genty warm the sugar, and orange juice until dissolved . Brush over the hot burns return to the oven and cook for a further 2 minutes    

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