I made no secret of the fact that in the last series of The Great British Bake Off, Kimberley was my favourite. I loved her optimism, the fact she worked so hard without taking it too seriously, I loved her flavours, I loved her skills, everything. Although I was happy for Frances, I was heartbroken when Kimberley didn’t take home the trophy.
Well, good news for me – Kimberley has teamed up with Dr. Oetker (a brand I’ve never made a secret about my love for) to create a video on how to make some delicious triple chocolate and ginger hot cross buns.
The recipe is below. If you make them, tweet me a photo!
Note: This video and recipe were sent to me by the Dr. Oetker team, but I haven’t received any payment or items in lieu for posting it. I just thought you’d like it!
- 500g strong white bread flour
- 7g fast-action dried yeast
- 75g caster sugar
- Pinch of salt
- 1tsp ground cinnamon
- 1tsp ground ginger
- 50g unsalted butter
- 300ml Soy milk
- 100g Dr. Oetker Fine Cooks’ Dark Chocolate
- 50g unsalted butter, softened
- 100g dried mixed fruit
- 100g crystallised ginger pieces
- 100g Dr. Oetker Milk Chocolate Chips
- 50g Dr. Oetker Dark Chocolate Chips
- 100g apricot glaze
- 70g Dr. Oetker Fine Cooks’ White Chocolate
- Place the fruit into a bowl, cover with boiling water and set aside.
- Combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt. Over a low heat melt the butter and 100g Dr. Oetker Fine Cooks Dark Chocolate in a small saucepan. Once melted, add the milk and continue to heat until blood temperature.
- Tip the milk mix into the flour mixture and bring together with fingertips until a sticky dough forms. Tip it out on to a work surface and knead until it comes together. It is quite a wet mixture so this may take about 10 minutes.
- Place in an oiled bowl, cover with cling film and leave until doubled in size.
- Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.
- Drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.
- Starting from a long side roll in to a fairly tight, long sausage. Divide into 10 pieces. Arrange on a 35cm x 26cm deep sided roasted tin, cut side up. Cover with cling film and leave to prove until only about 1cm of space remains between each bun.
- Heat oven to 200C. Bake in the centre of the oven for 15-18 minutes. Remove from the oven and glaze while still hot. Transfer to a cooling rack and allow to cool completely before melting the 70g Dr. Oetker Fine Cooks White Chocolate in a piping bag. Pipe crosses over the cooled bun. Pop into the fridge for a few minutes to set the White Chocolate. Serve!