200-250galmond milk - ,unsweetened, or other dairy-free or dairy milk
150gplain dairy free yoghurt - , unflavoured, or dairy yoghurt
1/4tsporange extract - or 1 drop doTerra orange essential oil
FOR THE FILLING:
80gdark chocolate - I used orange flavour, chopped into chunks. Check dairy free if important
50graisins
FOR THE GLAZE
Apricot jam
FOR THE CROSSES:
50gicing sugar
1/4tsporange extract
2tspwater
Instructions
Combine the dry ingredients in a large bowl or the bowl of an electric mixer fitted with the dough hook, and mix well. I use this Sage mixer.
Add the yoghurt and orange extract then warm 200ml milk for 40 seconds on high power in your microwave and add that
Beat well to combine and bring the mixture into a sticky dough. The amount of milk will vary depending upon the yoghurt you use so you may need to add up to 50ml more than the 200ml to reach a sticky dough
Once you have the dough, place it onto a large piece of cling film on a clean surface and roll or push it out until you have a rectangle approx. 27cm across x 25cm high
Rub the dough with a little water then scatter all but the top 5cm longest length with the raisins and chocolate chunks
Using the cling film to help, and starting with the longest edge closest to you, roll the dough away from you to create a cylinder
Remove the cling film from the top of the roll then using a very sharp knife and a 'sawing' action, cut the cylinder into approx. 3cm thick slices giving you 9 rolls in total
Grease a 21cm x 21cm dish and place the rolls cut side down inside. There should be a little bit of space between them
Put cling film over the top of the dish and place in a warm spot for around an hour (or use my trick of a cup of boiling water in a tray at the bottom of a cold oven with the dish on the top shelf and the oven door shut - and leave for 30 minutes)
Once risen heat the oven to 180 degrees, 160 degree fan, gas mark 4
Brush the buns with some water and bake in the pre heated oven with a cup of boiling water in the bottom for 30 minutes
Once out of the oven, brush with apricot jam for a lovely glaze and leave to cool
While cooling mix the icing ingredients together and drizzle over the rolls in a cross shape!