Pear & Dark Chocolate Hot Cross Buns

How to Cook Recipes Pear & Dark Chocolate Hot Cross Buns using 18 ingredients and 11 steps

Pear & Dark Chocolate Hot Cross Buns - The pear (/ ˈ p ɛər /) tree and shrub are a species of genus Pyrus / ˈ p aɪ r ə s /, in the family Rosaceae, bearing the pomaceous fruit of the same name. Several species of pear are valued for their edible fruit and juices while others are cultivated as trees. The tree is medium-sized and native to coastal as well as mildly temperate regions of Europe, north Africa and Asia. Pears come in many different varieties. Pear definition is - a pome fruit of a tree (genus Pyrus, especially P. communis) of the rose family that typically has a pale green or brownish skin, a firm juicy flesh, and an oblong shape in which a broad base end tapers upward to a narrow stem end.

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Pear butter is lightly scented with orange and nutmeg.

You can cook Pear & Dark Chocolate Hot Cross Buns using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients cook Pear & Dark Chocolate Hot Cross Buns

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

Pear & Dark Chocolate Hot Cross Buns instructions

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..

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