Melt the butter in the microwave. When melted, add the milk and sugar and heat to luke warm in the microwave +- 40sec on high.
Put the flours into a large mixing bowl. Add the salt, cinnamon, cocoa and yeast each on their own side of the bowl.
Use a wooden spoon to mix the flour and yeast mixture and add the fruits. Mix until thoroughly combined.
Start pouring in the milk mixture and add the egg. Mix until all the liquid is absorbed. This is a very wet and sticky dough.
Lightly oil a clean bowl and tip the dough into the oiled bowl.
Cover with plastic wrap and allow to rest for 30 minutes.
Start to stretch and fold the dough for about 15 - 20 seconds. Cover and rest another 30 minutes. Repeat this step twice more.
With the last stretch and fold, cover the bowl with plastic wrap and allow to proof until doubled in size. – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
Take the dough from the bowl and divide into 12 pieces, weighing around 100g, and roll into balls. Place, fairly close together, on as baking tray lined with baking parchment or silicone paper.
Put the tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C.
For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns.
Bake for 20 minutes, or until golden brown.
Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze.
Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.
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