1.
Put Koko Unsweetened and Koko Spread into a saucepan on a medium heat until it just starts to warm. Then pour into a large bowl.
2.
Mix the dried yeast into the liquid.
3.
In a separate bowl sift the bread flour and spices and mix together. Then add the liquid mixture, sugar and salt until it forms a dough.
4.
On a clean surface, knead the dough for 5-10 minutes, until springy and elastic
5.
Place dough into a lightly oiled bowl and cover with a damp tea towel to prove for an 1 hour.
6.
Whilst dough is proving, in a separate bowl combine the sultanas, mixed peel, dark chocolate, apricots and the zest of 2 oranges.
7.
Make the syrup by combining the orange juice and sugar in a saucepan on a low to medium heat until the syrup thickens. Take off the heat and place in the fridge for later.
8.
Line a baking tray with parchment paper and preheat oven to 190C.
9.
When the dough has doubled in size, knead in the chocolate, sultanas, mixed peel and orange zest until evenly spread.
10.
Divide dough into 12 even pieces, roll into balls, place on lined baking tray (evenly spaced) and cover with lightly oiled cling film to rise for 30 minutes.
11.
Whilst proving mix a small amount of water, a little at a time, with the flour until a smooth thick paste.
12.
When the dough is ready either use a piping bag or a spoon to create crosses on the buns.
13.
Place in the oven for 15-20 minutes or until golden brown then place on a wire rack to cool.
14.
Once cooled brush over the orange syrup.
