Chocolate Hot Cross Loaf

1. Place the milk & butter in a small saucepan over a low heat. Gently cook until the butter is melted and the milk is just bubbling around the edges. Remove from heat and leave to cool to a lukewarm temperature.
2. In a large mixing bowl, sift the flour, sugar and spices. Add the sea salt, yeast, orange zest, currants and sultanas and mix to combine.
3. When the milk and butter has cooled to a lukewarm temperature, make a well in the middle of the dry ingredients and add the milk mixture and whisked eggs.
4. Mix the wet ingredients into the dry ingredients to create a soft and sticky dough. Turn out onto a lightly floured surface and knead for 10 minutes, or knead in a stand mixer for 5 minutes until the dough is smooth.
5. Transfer to a lightly oiled bowl and leave to rise for 1 hour.
6. Butter a standard sized loaf tin – about 10cm x 20cm.
7. Once the dough has doubled in size, turn it out onto a lightly floured bench. Using a rolling pin, roll the dough into a rectangle (about 20cm x 40cm), making sure the smaller side of the rectangle is the same length as the loaf tin.
8. Cover the dough with the finely chopped chocolate, making sure it goes out to the edges. Use your hands, or a rolling pin, to press the chocolate firmly into the dough.
9. Starting from the short end, tightly roll up the dough and place in the loaf tin seam side down. Cover and leave to proof for a further 40 minutes.
10. Preheat oven to 180°C.
11. Mix the flour and water together in a small bowl to form a paste. Use a piping bag or teaspoon, make a cross on top of the loaf.
12. Bake in the oven for 45 - 50 minutes until golden.
13. Place the orange juice and caster sugar in a small saucepan and simmer until slightly syrupy.
14. Remove the loaf from the oven and leave to cool in the tin for about 10 minutes. Turn out onto a wire rack and brush the top of the loaf with the orange syrup. Leave to cool completely before slicing.

Tip: Toast and serve with butter