Pear & Dark Chocolate Hot Cross Buns

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Take the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be hard to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. If you do work on a very high floor, why not get off the elevator a few floors earlier and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an attempt on the stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get additional exercise.

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Alright, at last! Here's your recipe right now. Thanks for studying my article, remember to share this recipe to All your family members, your folks, neighbours, etc. Possess a awesome day.

Ingredients of Pear & Dark Chocolate Hot Cross Buns

1. Prepare 180 ml of full fat milk.
2. You need 7 g of fast action dried yeast.
3. It's 500 g of plain flour.
4. It's 80 g of unsalted butter.
5. You need 1 pinch of salt.
6. Prepare 60 g of caster sugar.
7. It's 2 teaspoons of mixed spice.
8. You need 2 teaspoons of cinnamon.
9. You need 50 g of sultanas.
10. Prepare 100 g of dark chocolate chunks.
11. Prepare 2 of conference pears, finely chopped.
12. You need 1 of large egg, beaten.
13. You need of For the crosses.
14. It's 50 g of plain flour.
15. It's 50 ml of water.
16. It's of For the glaze.
17. It's 60 g of caster sugar.
18. You need 2 tablespoons of water.

Pear & Dark Chocolate Hot Cross Buns step by step

1. Grease a rectangular cake tin about 25x30cm or bigger, deep enough to take the buns..
2. Warm the milk for 25 seconds in a microwave. Add the yeast to the milk and let it stand for about 10 minutes until frothy..
3. Sift the flour into a large bowl and cut the butter into it. Rub the butter into the flour until it resembles fine breadcrumbs. Add the salt, sugar, spices, sultanas, chocolate chunks and chopped pear. Stir all that in until it’s well combined. Next, add the egg and the milk/yeast mixture. Using a wooden spoon or similar stir all this together until it starts to form a dough..
4. Remove the dough to a lightly floured surface and knead it for 5 to 10 minutes. Put the dough in a lightly oiled bowl, cover with a clean tea towel and put in a warm place until doubled in size, about 1 to 2 hours..
5. Knead again for a couple of minutes and then cut into 12 equal size buns. Rolled each one into a ball in the palms of your hands and then squash them ever so slightly. Space them out in the tin, allowing a little room between each one to rise, and then cover again with a tea towel. Return to a warm place for 30 minutes..
6. Pre-heat your oven to 200 C / Gas 6..
7. Whilst the buns are proving prepare the ‘cross’ mixture. Just add the flour and water together and give it a good beating with a fork until it’s well blended and not lumpy. Add to a piping bag (or a plastic bag with a corner cut off). Once the 30 minutes are up just pipe the crosses across the top of each bun..
8. Bake for 30 minutes..
9. About 10 minutes before they come out of the oven, prepare your glaze. Simply add the sugar and water to a small saucepan and heat until all the sugar has dissolved. Once they come out of the oven, whilst still hot, brush over the top of each bun..
10. Let them cool. They are ready to eat once the glaze has set. You can eat them warm or cool – your choice..
11. Stored in an airtight container they last for a couple of days..