Layla’s Cacoa Hot Cross Buns, From Knead Peace

By Matilda Ngute
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Inspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. With recipes donated by esteemed bakeries from across the globe, £2.50 from the sale of each print copy of Knead Peace sold in the UK is donated to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.

Nelson Fartouce | LAYLA’S BAKERY

Makes: 20 BUNS

INGREDIENTS

TANGZHONG

115g water
115g full-fat (whole) milk
35g strong white bread flour

BUNS

590g strong white bread flour
50g (unsweetened) cocoa powder
100g soft light brown sugar
1 tsp ground ginger
1 tsp ground cardamom
1 tsp sea salt flakes
250g full-fat (whole) milk
2 eggs
30g fresh yeast
120g unsalted butter, at room
temperature
100g raisins
100g candied orange peel
100g dark (semisweet) chocolate chips

TO FINISH

100g strong white bread flour
75g water
3 eggs, for eggwash
orange marmalade, for glazing

METHOD

  1. Start by making the tangzhong: in a pan over medium heat, whisk together the water, milk and flour until it has the consistency of double (heavy) cream. Then let it cool down.
  2. Next, add all the dry bun ingredients to the bowl of a stand mixer and mix for 5 minutes at a slow speed, then add the cooled tangzhong, milk, eggs and yeast.
  3. Mix for 10 minutes, then start adding the butter in small pieces little by little, increasing the speed as you go until the mixture detaches from the sides.
  4. Add the dried fruits and chocolate chips and mix through for 2 minutes. Take out of the mixer, place in an oiled bowl and cover with clingfilm (plastic wrap).
  5. Let the mixture prove at room temperature for 1½ hours, or put it in the refrigerator overnight.
  6. Line a tray with nonstick baking paper and scale the dough into 70g balls, arranging the buns 3cm (1¼ inches) apart on the lined tray. Let the buns prove on the tray for another hour at room temperature.
  7. Preheat the oven to 170°C (335°F), Gas Mark 3.
  1. While the buns are proving, make the cross mix by combining with a whisk the bread flour and water, adding the water little by little.
  2. Whisk the eggs together to create your eggwash, then brush this over the buns.
  3. Transfer the cross mix to a piping (pastry) bag and pipe the cross on to the buns.
  4. Bake for 15 minutes. Turn the tray around and then bake for a further 5 minutes.
  5. Glaze with orange marmalade once out of the oven, using a brush.

This is an extract from Knead Peace by Andrew Green

Click here to find out more about the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.

If you liked this Coffee, Cardamom & Walnut Cake recipe, check out the recipe to Melting Moments from Small Batch Cakes, by Edd Kimber.