Nutella & Orange Hot Cross Buns

Ingredients:

Dough:

350ml Westgold UHT Milk, luke warm

20g brown sugar

3 tsp dried yeast

550g high grade flour

1 tsp salt

2 tsp ground cardamom

1 tsp cinnamon

100g brown sugar

120g Westgold Unsalted Butter

Zest 1 orange

150g chocolate drops

50g chopped hazelnuts

1 egg, beaten

To finish:

Juice 1 orange

3 Tbsp caster sugar

1 Tbsp orange zest

3/4c Nutella

Method:

In a mixing bowl, whisk together the first 3 ingredients (milk, brown sugar, yeast) and set aside until the mixture starts to bubble.

In another mixing bowl measure the flour, salt, spices, zest and brown sugar and make a well in the centre. Pour in the yeast mixture.

Using an electric mixer, fitted with a dough hook, mix on low until you have a soft sticky dough. Add the butter (room temperature) a little at a time and knead until all incorporated and you have a smooth and elastic dough (around 7 mins). Knead in the chocolate drops and hazelnuts.

Place in a greased bowl, cover with plastic wrap and leave in a warm place to double in size.

When the dough has risen, gently tip the dough onto a lightly floured bench and cut into 12 equal pieces (around 120g each).

Mould into buns and place on a greased 24cm x 34cm slice tin. Use a sharp floured knife to score the tops with a cross. Loosely cover with plastic wrap and leave to prove again until they are touching sides.

Heat the oven to 180°C.

Gently brush all over with egg wash. Bake for 25mins.

While the buns are cooking, make the syrup by simmering the orange juice, zest and sugar together until slightly thickened.

When the buns are cooked, remove from oven and brush all over with the orange glaze and leave to cool.

Fit a piping bag with a small plain nozzle, fill with Nutella and pipe over the scored cross pattern with Nutella.

Place on a serving plate and serve with Westgold Butter.