Decadent Chocolate & Cherry Hot Cross Buns

Decadent Chocolate & Cherry Hot Cross Buns

After seeing lots of new variations of the traditional hot cross bun hit the market this year, I thought I’d have a go creating my own flavour combination. A rich cocoa bun with a melt in the middle centre, sweet glacé cherry chunks and raisins, glazed with honey and spread with a little salty butter. Heaven.

You will need a 25cm x 35cm baking tray lined with parchment paper. In total the time to make these is 3 hours, including all the proving time. This recipe makes 9 generous size buns. 

Decadent Chocolate & Cherry Hot Cross Buns

Recipe by Lydia BrayshawCourse: DessertDifficulty: Medium
Makes

9

Hot Cross Buns
Prep Time (Inc Proving Time)

2

hours 

35

minutes
Baking Time

25

minutes
Total time

3

hours 

After seeing lots of new variations of the traditional hot cross bun hit the market this year, I thought I’d have a go creating my own flavour combination. A rich cocoa bun with a melt in the middle centre, sweet glacé cherry chunks and raisins, glazed with honey and spread with a little salty butter. Heaven.

Ingredients

Directions

  • Place the butter, sugar and mixed spice in a pan over a low heat and warm gently until melted, stirring occasionally.
  • Remove from the heat, pour in the milk. Crack in the egg and whisk to combine.
  • Sprinkle the yeast over the wet ingredients and leave to sit for 5 minutes. 
  • Sift the flour and cocoa powder into a large bowl. Make a well in the middle, then gradually pour in the milk mixture, stirring until a rough dough forms.
  • Knead on a flour-dusted surface until smooth and springy (about 5-7 minutes). Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove until doubled in size. In a warm place this should take approximately 1 hour 30 minutes. 
  • Chop half the chocolate into 9 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. 
  • When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips, cherry chunks and raisins, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.
  • Preheat the oven to 180ºC/350ºF/gas 4. 
  • Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the middle. Fold the dough back over the chocolate to trap it inside, then shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun. Cover and leave to prove in a warm place for around 45 minutes, or until doubled in size.
  • Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a reusable piping bag. Pipe thin crosses across the top of the buns.
  • Bake for 25 minutes, or until golden, then transfer to a cooling rack. Whilst the buns are still warm brush the honey over the buns to glaze.
  • Serve straight out of the oven with a layer of salted butter, or toasted the next day.

Notes

  • You will need a 25cm x 35cm baking tray lined with parchment paper. In total the time to make these is 3 hours, including all the proving time. This recipe makes 9 generous size buns. 

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Lydia Brayshaw

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