Put 150g of dark chocolate buds in an air tight bag and put it in the freezer.

Mix the plain flour, water, milk, yeast and sugar in a bowl and combine to begin making Italian Hot Cross Buns. Massage this for around 10 minutes so that it begins to form into dough.

Add an egg and mix using a mixer. You can also use your hands.

Add 50g of melted Bertolli with butter spread and mix with the mixer once again.

5 minutes before the dough is ready, add a pinch of salt and the chocolate buds (so they don’t melt!)

Knead the dough with your hands only, once again.

Once you are happy with the consistency of the dough for your Italian Hot Cross Buns, place it into a bowl and seal it tightly with cling film. Leave it to rise overnight to ensure a really moist result.

Remove the dough from the fridge (It should have risen) and begin to knead it gently once again to remove any possible air pockets.

Cut the dough into thick strips and then small pieces that weigh 50g each.

Create round balls by rolling them using the palm of your hands

Place each ball onto a flat baking tray lined with baking paper leaving enough room in between each one so they can grow.

Cover them for 2-3 hours by gently placing a tea towel over the top and leaving gaps so they can rise.

Mix one egg yolk and a tablespoon of milk together and lightly paste the mixture over the top of each Italian Hot Cross Bun like a glaze (not too much or else they will burn).

Bake in a pre-heated oven for 10 min at 180 degrees celcius.

E ora si mangia, Vincenzo’s Plate….Enjoy!