Prep time:

Cooking time: 25 minutes

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

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...