#brandy

Ever since I baked (and devoured) these delightfully decadent Hot Cross Buns last year, I knew I’d probably have chocolate in them every year now (and still no sultanas!) So this year’s batch are these absolutely delicious Brandy Chocolate and Fig Hot Cross Buns! And I may have shared the recipe with Ava, who will bake my increasingly fanciful versions whilst her Nan bakes the raisin and sultana ones (it’s our Easter tradition now!); but since Julesis not coming home before next week, this dozen is all for me! I may be good and virtuous and save a few for her and pop them in the freezer until she, to, can revel –this is, after all the spirit of this day!  Happy Good Friday!

Ingredients (makes a dozen):

• 8 soft dried figs
• ¼ cup good quality Brandy or Cognac
• 1 ¼ cup milk
• 28 grams/1 ounce unsalted butter
• ¾ teaspoon Vanilla Extract
• 3 ¾ cups strong white flour (or bread flour)
• ½ cup caster sugar
• 1 tablespoon yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon Dutch unsweetened cocoa
• 55 grams/2 ounces cold unsalted butter, cut into small chunks
• 1 large egg, lightly beaten
• 70 grams/2.5 ounces good quality dark chocolate
• 1/3 cup all-purpose flour
• 1 teaspoon/
• a bit of water
• 1 tablespoon good quality Brandy or Cognac
  
• 1 heaped tablespoon heather or Manuka H/oney

The evening before, place dried figs in a clean jar. Pour Cognac over the dried fruits, and seal the jar. Shake the jar energetically, and leave to soak overnight.

The following morning, drain the dry fruits thoroughly, saving the soaking Cognac (of which you should have at least a tablespoon) for the glaze. Chop soaked figs into small dices. Setaside.

In a medium saucepan, combine milk,butterandVanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.

In a large bowl, combine strong white flour,castersugar,yeastandsalt, making sure the last two don’t touch at that stage. Add cinnamonandcocoa powder. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the warm milk mixture, mixing ingredientstogether; Gradually add the rest of the milkas you might not need all of it. You should get a sticky soft dough.

Tipdough out on a lightly floured surface, and add figs. Knead them into the dough, for about 3 to 4 minutes.

Returndough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.

Roughly chop dark chocolate into small chunks.

Tipdough out onto a lightly floured surface, and knead in dark chocolate chunks, a good 5 minutes, stretching the doughand folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .

Line a baking tray with baking paper.

Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between them to allow them to grow and join. Prove one last time, for an hour, until buns are joining.

Preheat oven to 215°C/415°F.

In a small bowl, whisk together flour,cocoa powder and water, until you have a smooth paste. Spoon mixturein a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.

Warm reserved soaking Cognac with more Cognac andManuka Honey in a small saucepan over medium heat, until it just becomes syrup-y.

Once baked, remove Brandy Chocolate and Fig Hot Cross Buns from the oven, and brush immediately with the warm Honey and Brandy syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butterand a nice cuppa!

everyone say happy birthday to brandy she’s 3 today