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Hot Cross Buns with Dried Cherries & Dark Chocolate

Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 6 buns
Author Katie Rogers

Ingredients

  • 2 1/4 cup all-purpose flour
  • 2 tablespoons + 1/2 teaspoon granulated sugar separated
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1/2 cup milk warmed to between 100*F-110*F
  • 1 teaspoon active dry yeast
  • 1 large egg
  • 1/2 teaspoon orange zest
  • 1/3 cup tart dried cherries
  • 1/2 cup roughly chopped dark chocolate

For the cross & glaze

  • 1 egg beaten
  • 1/4 cup all-purpose flour
  • 1 tablespoon water
  • 1 tablespoon of honey or golden syrup warmed

Instructions

  1. In the bowl of a stand mixer fitted with dough hook, combine 2 1/4 cups flour, 2 tablespoons sugar, sea salt, cinnamon, allspice and nutmeg. In a measuring cup stir together the milk and the remaining 1/2 teaspoon of sugar. Sprinkle the yeast over this mixture and give it a quick stir. Let the mixture sit for about 5 minutes until the yeast begins to foam and bubble.
  2. With the mixer on low speed, slowly add in the milk/yeast mixture, then the butter, then the egg. Mix on low for about 1-2 minutes until every thing begins to come together. Increase the speed to medium and mix until the dough is smooth and elastic, about 8 minutes. Add in the orange zest, cherries, and chocolate and mix for another minute until it's all combined.
  3. When the dough is done mixing turn it onto the counter and shape it into a ball. Place the dough in a lightly greased mixing bowl and cover with plastic wrap. Allow to rise in a warm, draft-free place, for 1 1/2 hours or until doubled in size.
  4. Turn the dough out onto a lightly floured work surface and divide the dough into six roughly equal pieces. I tend to weigh the pieces to make sure they're similar sizes, but you can do either. Shape each piece into a ball. Place the buns in a greased baking dish, or on a greased sheet pan, about 1 inch apart from each other. Cover with plastic wrap and allow to proof in a warm, draft-free place for about 45 minutes to an hour, or until the buns have doubled in size. At that point, the buns should be touching or almost touching. Preheat the oven to 375*F.
  5. A few minutes before the buns are done proofing, mix together 1/4 cup flour and 1 tablespoon water until all the flour is absorbed. It should be a very thick paste. If it's too thick add a tiny bit more water at a time, stirring to combine. Place the paste in piping bag. When the buns are ready, brush them with the beaten egg and then pipe a cross on top of each bun.
  6. Bake in the preheated oven for 15 to 20 minutes until golden, rotating halfway through baking.
  7. Remove from oven, brush with warmed honey (or golden syrup) and allow to cool in the pan for 5 minutes. Remove from pan and cool on cooling rack for at least 10 minutes. Eat warm with butter now or reheat later. Enjoy!