Prep time:

Cooking time:

Total time:

Serves: 12

400g Strong White Bread Flour

25g Good Quality Cocoa

1tsp Ground Mixed Spice

1tsp Salt

85g Chilled Unsalted Butter, chopped

100g Golden Caster Sugar

2 x 7g Dried Yeast

1 Large Egg

190ml Lukewarm Milk

1tbsp Vegetable Oil

75g Raisins or Currants

75g Milk Chocolate, chopped

Zest and Juice of 1 Orange

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email

  1. Sift the flour, cocoa, mixed spice and salt into a bowl. Add in the cubed butter and rub the mixture through your fingertips until it resembles fine breadcrumbs. Stir through the sugar and yeast.
  2. Form a well in the centre. Whisk the milk and egg together and pour into the well. Quickly mix with a wooden spoon (or in mixer with dough hook) until all incorporated.
  3. Knead on a lightly floured surface for about 10 mins until soft and silky. Leave for 1½ hours in a lightly greased bowl, covered with cling film, in a warm place, until doubled in size.
  4. Once risen, remove and flatten slightly, then knead in the raisins, chocolate and orange zest until evenly distributed.
  5. Divide into 12-15 portions and roll into buns. Place in rows on a lightly greased baking tray leaving a small gap between each one. Cover with clingfilm and leave to prove in a warm place for 1 hour or until doubled in size. (The buns should be touching each other.)
  6. Preheat oven to 200°C. Mix an extra 75g flour with 1 tbsp oil and 5 tbsp water to form a smooth paste. Spoon into piping bag with small nozzle or just the corner cut off, and pipe crosses onto the buns.
  7. Bake in the oven for 25 mins until risen and firm to the touch.
  8. Heat 50g extra sugar with the juice of the orange until sugar has dissolved and is bubbling away and has thickened into a syrup. Remove buns from the oven and immediately brush over with glaze.

  • words:
  • pictures: David Merewether

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