Jo Pratt's Chocolate Orange Hot Cross Buns

Try this twist on the traditional Easter treat, where raisins are replaced with chocolate chips.

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   1. Place the milk in a saucepan over a low heat. Just before it boils, remove from the heat and stir in the sugar and butter, until they have dissolved. Add 100ml cold water and leave to cool down until you can comfortably hold your finger in it for a few seconds.
   
   2. Sift together the flour, cocoa, mixed spice and salt into a large bowl and stir in the mixed peel, orange zest and yeast. Make a well in the centre and pour in the warm milk mixture and beaten egg. Mix together until you have a sticky dough. Add the chocolate chips or drops, and knead on a floured surface for 8-10 minutes until it's smooth and elastic.
   
   3. Place the dough in a large, lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for about 1 hour, or until doubled in volume. Now knock back the dough and knead for a couple of minutes. Divide into 12 pieces and shape into buns.
   
   4. Place on greased baking sheets, leaving enough space between each for rising. Cover with the tea towel and leave to rise again until doubled in size – about 30 minutes. Preheat the oven to 200°C/180°C fan/gas 6. For the glaze, mix the flour and oil with 2-3tbsp water until smooth.
   
   5. Lightly cut a cross in the centre of each of the buns with a knife to mark out your crosses. Using a piping bag, pipe on the crosses. Cook the buns for 15-18 minutes until they are golden and sound hollow when tapped underneath.
   Place the orange juice and sugar in a small pan, and gently heat until the sugar dissolves. As soon as the buns are out of the oven, brush with the glaze and leave to cool slightly on a wire rack before serving warm.