Pear, cranberry, and dark chocolate hot cross buns

Directions

Buns

1. Line a baking sheet/ tray with baking parchment and set it aside for later. 
2. Combine the flour, sugar, spices, salt, and yeast in a large bowl. Make sure the salt and yeast are on opposite sides of the bowl. 
3. In a pan combine the milk, vanilla extract, and butter. Heat over medium/low heat until the butter has melted. Allow the mixture to cool until tepid. 
4. Add one-third of the tepid milk mixture to the dry ingredients, along with the beaten egg. and use your hands to bring the mixture together. Add in the second one-third of the milk mixture and continue forming a dough, taking any stray flour from the sides of the bowl. 
5. Finally, slowly add the remaining milk until you form a soft pliable dough. Take note here as you may not need all of the milk. TIP: the dough out onto a lightly oiled work surface. Knead by hand for about seven to eight minutes. After this time add the fruit and chocolate chunks into the dough and continue to lightly knead for three to four minutes until you have a smooth, elastic dough and the fruit and chocolate have been incorporated. 
6. Lightly oil a large bowl and place the dough in it, covering it with oiled cling film and leaving it to rest in a warm place until doubled in size (approximately one hour) Tip the dough onto a lightly oiled surface and divide it into 12 balls. (I usually do this by rolling it into a thick sausage shape, approximately 40 centimeters long. Divide into two, then divide each half into six equal pieces and roll them into balls). 
7. Place the balls on the tray, placing them fairly close together and flattening them slightly. 
8. Cover the baking tray with oiled cling film and leave for an hour until the balls have doubled in size. 
9. Preheat the oven to 350° F. 

Cross-Marking

1. Combine the flour and water in a bowl. Mix together to make a paste and spoon into a piping bag. 
2. When the buns have risen remove the tray from the bag, snip the end of the piping bag, and pipe a cross on each bun. Bake for 15 to 20 minutes until deep golden-brown, turning the baking trays round halfway through. Remove from oven and leave to cool slightly before finishing with the glaze.
3. *If you are using a stand mixer for the dough, attach the dough hook and follow the steps as follows.  Combine the flour, sugar, spices, salt, and yeast in the stand mixer bowl. Make sure the salt and yeast are on opposite sides of the mixer bowl. Follow Steps three, four, and five above to make and combine the liquid. Continue to knead in the mixer for five minutes
4. After five minutes remove the dough from the mixer, add the dried fruit and chocolate chunks, and continue to lightly knead until you have a smooth, elastic dough and the fruit and chocolate have been incorporated (approximately three to four minutes). 
5. Proceed to Step seven above and follow the remainder of the method steps above. 

Serve 

1. Warm the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to glaze. Return to the wire rack and allow to cool.
2. Serve with fresh butter. They can be lightly warmed in an oven for a tasty seasonal breakfast treat. Enjoy!