Mini Orange Hot Cross Bun Wreath with Dark Ghana Sauce

1. In a small bowl, dissolve the honey and yeast in the warm water. Move to a warm place for 3-4 minutes until the yeast starts to activate.
2. Meanwhile, microwave the butter and milk until butter is melted and milk is warm but not too hot, approximately 30 seconds.
3. In a large bowl, or a stand mixer with the hook attachment, add flour, spices, orange zest,
   and sugar. Mix to combine. Add the egg, warm milk mixture and activated yeast. Knead until
   smooth and elastic (1-2 minutes with the mixer on high, or 7 minutes by hand).
4. If you’re kneading dough by hand, tip the dough onto a lightly floured surface. Knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat 5 times until smooth and elastic.
5. Place into a lightly oiled bowl and cover with clingfilm. Leave to rise in a warm place for 30 minutes, or until doubled in size and a finger pressed into it leaves a dent.
6. While the dough is rising, cook the sultanas and mixed peel in a saucepan with the juice of the oranges, until absorbed. Set aside to cool.
7. Once the dough has risen, add in the cooled fruit mixture to the bowl. Knead the fruit into the dough until the fruit is well distributed. On a lightly floured surface, stretch the dough out and fold in ¼ cup of finely chopped Whittaker’s Dark Ghana by stretching sides of dough into the middle and lightly kneading. Cover with a damp tea towel and leave to rise for at least another hour, or until doubled in size.
8. Divide the dough into 45 even pieces (about 30g per piece). Roll each piece into a smooth ball on a lightly floured surface.
9. Place a small oven proof ramekin in the middle of a lined baking tray, arrange the buns around the ramekin side by side to make a wreath. There will be enough buns to make three outer layers. Cover with a clean tea towel, then set aside to prove for one hour.
10. Preheat the oven to 180°C fan bake.
11. To make the cross, whisk together the flour and water until you have a thick, yogurt-like paste (you want to make sure that the mixture is thick enough that it doesn’t run everywhere when piped - add more flour or water accordingly).
12. Pipe crosses across buns using a small nozzle.
13. Bake for 25-30 minutes on the middle shelf of the oven with a cup of water in an oven proof bowl on the bottom shelf to create steam (this makes buns extra soft and form a crispy crust).
14. To glaze, warm the orange marmalade in the microwave for 30 seconds until runny and brush it onto the buns as soon as they come out of the oven.
15. Just before serving the wreath, break up the remaining Whittaker’s Dark Ghana Chocolate and melt over a double boiler, or melt in the microwave (in short increments to avoid burning). Serve hot cross bun wreath with the melted Whittaker's Dark Ghana in the centre in a small bowl for dipping.

Notes

We highly recommend using a stand mixer or handheld mixer with a dough hook attachment rather than kneading by hand. The dough needs to remain sticky to ensure the hot cross buns stay soft and fluffy! If kneading by hand, have extra flour on hand to make it manageable. 

We used an oven tray big enough to make a wreath 30cm wide in diameter, putting 9 buns around the inner circle, followed by 15, and 21 for the outer layer.

Styling props were generously provided by our friends at Città.