Instructions

1. In a small saucepan whisk together 125 ml milk and 25 g of the flour until smooth. Place over medium heat and cook, whisking constantly, until it thickens into a smooth paste, approx 2-3 minutes. Remove from the heat, cover and leave to cool until just warm, or room temperature.
2. Pop the measure of chocolate drops into the freezer to chill until needed.
3. In the bowl of a stand mixer combine the warm milk (37°C, warm to the touch), golden syrup and yeast. Stir gently and leave for 10 minutes until foamy and activated.
4. Spread the hazelnuts on a small baking tray and toast in a 180°C oven for about 5 minutes, or until lightly golden and fragrant. Tip the warm hazelnuts onto an old clean tea towel and rub them to loosen any loose skins, a messy but effective process. Allow to cool, then roughly chop into small pieces and set aside.
5. Add the cooled tangzhong paste, egg, egg yolk, orange zest and vanilla to the yeast mixture and mix to combine for 2 minutes on medium low speed with the paddle attachment.
6. Add the remaining 525 g high grade flour, milk powder if using, salt, cardamom, cinnamon, mixed spice and brown sugar. Using the dough hook on low speed (Speed 1) mix until a rough dough forms, about 1–2 minutes.
7. Leave the dough to rest in the mixer for 10 minutes.
8. Increase to Speed 2 and knead for about 3 minutes until the dough begins to smooth and develop some elasticity.
9. With the mixer still running on Speed 2, add the soft butter a few small pieces at a time, allowing each piece to incorporate before adding the next. The dough may look messy at first but will become smooth again as it kneads, this can take up to 7 minutes.
10. Continue kneading on Speed 2 for another 4–5 minutes until the dough is smooth, elastic and soft. It should feel slightly tacky and soft but should pull away from the sides of the bowl.
11. If it is very sticky and clinging to the sides, add 1 tablespoon of flour, mix again and reassess. Only add a little more if really needed. The dough should remain soft and slightly tacky.
12. Add the frozen chocolate drops and toasted hazelnuts and mix on Speed 1 for 20–30 seconds until evenly distributed.
13. Shape the dough into a ball, place it in a large lightly greased bowl. Cover and leave in a warm place for 2–2½ hours, or until doubled in size. Rising time will vary depending on the temperature of your kitchen.
14. Line a 23 x 33 cm baking pan with baking paper, leaving overhang on the sides to lift the buns out later. Lightly spray the tin with cooking oil to help the paper stick.
15. Turn the dough onto a lightly floured bench and divide into 15 even pieces (about 90 g each). After dividing the dough:
16. Take one piece of dough and gently flatten it slightly with your fingers.
17. Fold the edges of the dough into the centre, working your way around so the outside surface becomes smooth.
18. Turn the dough seam-side down on the bench.
19. Cup your hand loosely over the dough and roll it in a gentle curve and pull motion on the bench. The dough will tighten and form a smooth ball.
20. Place the bun seam-side down in the baking pan.
21. Arrange the buns in the prepared pan in three rows of five, leaving a small gap between each. Leave to rise for 60–75 minutes, until the buns are puffy and just touching.
22. Preheat the oven to 190°C conventional bake and position the oven rack just below the centre of the oven.
23. Whisk the egg for the egg wash in a small bowl, and brush over the tops of the buns
24. For the cross, mix the flour, cocoa powder, sugar and water to form a thick pipeable paste. It should fall slowly from a spoon and hold its shape, slightly thicker than pancake batter.
25. Add this to a small ziplock bag with a small corner cut off or a piping bag. Slowly pipe lines across all the buns in one direction, then the other to form crosses.
26. Bake for 20–25 minutes until the buns are deep golden brown on the tops and sides. They should feel set and bounce back when gently pressed and not look doughy in between the buns.
27. While the buns bake, place the orange juice, caster sugar and butter in a small saucepan.
28. Heat gently, stirring, until the sugar dissolves and the glaze becomes syrupy.
29. Remove the buns from the oven and brush immediately with the warm orange glaze.
30. Leave the buns to cool in the tray for 10 minutes, then carefully transfer them to a wire rack, lifting with the baking paper.
31. Brush again with the warm glaze for extra shine, reheating the glaze again if needed
32. Hot cross buns are best enjoyed warm on the day they are baked, split and spread generously with butter.
33. Overnight Option: After shaping the buns and placing them in the tray, cover well with plastic wrap and refrigerate overnight. The next day, allow the buns to come to room temperature and become puffy (this can take 1–2 hours depending on your kitchen), then egg wash, pipe the cross, bake and glaze as above.
34. Store leftover buns in an airtight container at room temperature for up to 2 days. If they begin to firm slightly, warm them briefly in the microwave or toaster to refresh their softness.
35. Hot cross buns freeze beautifully. Once completely cool, place in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature, then warm gently before serving.