Cherry And Dark Chocolate Hot Cross Buns
Oh my goodness, get ready to experience a truly special treat! Cherry And Dark Chocolate Hot Cross Buns are not your average hot cross buns. While I absolutely adore the classic, I wanted to take it up a notch, and let me tell you, this recipe does just that. Imagine sinking your teeth into a soft, spiced bun, where every bite offers a delightful burst of tart, juicy dried cherries perfectly complemented by rich, melt-in-your-mouth dark chocolate chunks. It’s an incredible flavour combination that will have you reaching for another before you’ve even finished the first!
You’re going to love making these because the aroma alone, as they bake to golden perfection, is utterly intoxicating. This isn’t just an Easter special; these buns are so good, you’ll want to enjoy them all year round for breakfast, brunch, or a comforting afternoon snack with a cup of tea. These wonderfully fluffy, subtly spiced yeast buns are packed generously with those fantastic dried cherries and dark chocolate, then finished with the traditional flour paste cross before being glazed to a beautiful shine. It transforms a traditional favourite into something truly extraordinary. Trust me, your kitchen will smell divine, and your taste buds will thank you!
Ingredient Notes
Crafting these Cherry And Dark Chocolate Hot Cross Buns is a real treat, and the quality of your ingredients truly shines through. Here’s what you’ll need and some thoughts on substitutions to ensure your buns are perfect!
- Strong White Bread Flour: This is my top pick because its higher protein content develops gluten wonderfully, giving you that lovely chewy texture characteristic of hot cross buns. If you can’t find it, good quality all-purpose flour will work, but you might find the buns a little less structured.
- Dried Cherries: These are the star! I love using dried sour cherries for their vibrant flavour that cuts through the richness of the chocolate and the sweetness of the bun. You could also use dried sweet cherries, or even a mix. Glace cherries would also work but might be a bit sweeter and chewier. For a fresh twist, well-drained defrosted frozen cherries could be an option, but ensure they are very dry to avoid adding excess moisture to the dough.
- Dark Chocolate: Use a good quality dark chocolate with at least 60-70% cocoa solids. I prefer to chop a bar of chocolate into chunky pieces rather than using chocolate chips, as the chunks create amazing pockets of molten chocolate within the bun. Chocolate chips are perfectly fine too if that’s what you have on hand, they’ll just distribute more evenly.
- Dried Yeast: Active dry yeast or instant yeast both work beautifully. Just ensure your yeast isn’t expired! If using active dry, you’ll need to activate it first; instant yeast can usually be mixed directly with the dry ingredients.
- Full-Fat Milk: The richness of full-fat milk contributes to a tender crumb. For a dairy-free alternative, unsweetened almond milk or soy milk can be used with good results. Just make sure it’s warmed to the correct temperature for the yeast.
- Unsalted Butter: Softened butter adds richness and flavour. If you need a dairy-free option, a good quality plant-based margarine or vegan butter substitute works perfectly.
- Spices: Ground cinnamon is essential for that classic hot cross bun aroma, and I often add a pinch of nutmeg and allspice for extra warmth. Feel free to adjust these to your personal preference; a little orange zest can also be a delightful addition, complementing both the cherries and chocolate beautifully.
- Caster Sugar: For sweetness. Granulated sugar is also fine.
- Egg: One large egg enriches the dough and helps with colour and structure.
- For the Cross: A simple paste of plain flour and water is traditional.
- For the Glaze: Apricot jam warmed with a splash of water or a simple sugar syrup (sugar dissolved in water) works wonderfully to give the buns a lovely shine and a touch of sweetness. No need for alcohol here, the fruit and sugar provide plenty of flavour.
Step-by-Step Instructions
Making these Cherry And Dark Chocolate Hot Cross Buns is a journey of patience and pleasure. Follow these steps, and you’ll be rewarded with fragrant, delicious treats!
- Activate the Yeast (if needed): In a large mixing bowl, warm the milk gently until it’s lukewarm (about 40-45°C or 105-115°F). If it’s too hot, it will kill the yeast; too cold, and it won’t activate. Stir in a teaspoon of the caster sugar and then sprinkle over the yeast. Let it sit for 5-10 minutes until it becomes frothy. If it doesn’t froth, your yeast might be old, and you’ll need to start again. If using instant yeast, you can often skip this step and mix it directly with the flour.
- Combine Dry Ingredients: In a separate large bowl, sift together the bread flour, remaining caster sugar, cinnamon, nutmeg (and any other spices you’re using), and a pinch of salt. Give it a good whisk to ensure everything is evenly distributed.
- Form the Dough: Add the softened butter and the beaten egg to the yeast mixture. Pour this wet mixture into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. At first, it will be sticky, but as you continue to knead, it will become smooth, elastic, and less sticky. You’re looking for a dough that springs back when gently poked. If using a stand mixer with a dough hook, knead on medium speed for about 6-8 minutes.
- First Proof: Lightly oil a clean bowl. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with cling film or a damp tea towel and leave it in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- Add Cherries and Chocolate: Once the dough has doubled, gently punch it down to release the air. Turn it out onto your work surface. Flatten it slightly, then evenly scatter the dried cherries and dark chocolate chunks over the dough. Fold the dough over itself and knead gently for another minute or two, just enough to incorporate the mix-ins without overworking the dough.
- Shape the Buns: Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a smooth, round bun. Arrange them on a baking tray lined with parchment paper, leaving a little space between each bun as they will expand.
- Second Proof: Cover the buns loosely with cling film or a damp tea towel and let them proof again in a warm place for another 30-45 minutes, or until they have visibly increased in size and look puffy.
- Prepare and Apply the Crosses: While the buns are doing their second proof, preheat your oven to 190°C (375°F). In a small bowl, mix 4 tablespoons of plain flour with about 3-4 tablespoons of water, stirring until you have a thick, pipeable paste. Spoon this paste into a piping bag fitted with a small round nozzle (or use a ziplock bag with a corner snipped off). Once the buns have risen, pipe crosses onto the top of each bun.
- Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Glaze: While the buns are still warm from the oven, gently heat the apricot jam with a tablespoon of water (or prepare a simple sugar syrup by dissolving 2 tablespoons of sugar in 2 tablespoons of hot water). Brush this glaze generously over the warm buns to give them a beautiful shine.
- Cool and Serve: Let the buns cool slightly on a wire rack before serving. They are best enjoyed warm!
Tips & Suggestions
Making bread, especially enriched dough like hot cross buns, is a wonderful process. Here are a few tips to help you achieve the best Cherry And Dark Chocolate Hot Cross Buns possible:
- Dough Consistency is Key: Don’t be afraid to adjust the flour or liquid slightly during kneading. The dough should be soft and elastic, but not overly sticky. If it’s too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add a tiny bit more warm milk.
- Warm, Draft-Free Proofing: Yeast loves warmth! A slightly warm oven (turned off, of course) or a warm spot near a radiator are ideal places for your dough to rise. Covering the bowl or tray with cling film or a damp cloth prevents the dough from drying out and forming a skin, which can inhibit rising.
- Don’t Overload: While it’s tempting to pack in as many cherries and chocolate chunks as possible, too many mix-ins can make the dough difficult to rise and shape. Stick to the recommended quantities for the best results.
- Adding Mix-ins: Incorporate the dried cherries and chocolate towards the end of the first kneading session or after the first proof. This helps prevent the chocolate from melting into the dough too much and the cherries from being overly broken down, ensuring distinct pockets of flavour.
- Even Baking: If your oven has hot spots, rotate the baking tray halfway through the baking time to ensure your buns brown evenly.
- Make the Crosses Neat: For a perfect cross, make sure your flour and water paste isn’t too runny (it will disappear) or too thick (it will be hard to pipe). Practice on a plate first if you like!
- Flavour Enhancements: A little finely grated orange zest added to the dough really brightens the flavour profile and complements both the cherries and dark chocolate beautifully.
Storage
These Cherry And Dark Chocolate Hot Cross Buns are undeniably at their absolute best when enjoyed warm from the oven on the day they are baked. The chocolate is still gooey, and the aroma is simply divine!
- Room Temperature: If you have any leftovers, store them in an airtight container at room temperature for up to 2-3 days. This will help them retain their softness and prevent them from drying out too quickly.
- Reheating: To bring them back to life, you can gently warm them in a preheated oven (around 160°C/325°F) for 5-7 minutes, or pop them in the microwave for 15-30 seconds. This will make them soft and fragrant again, and the chocolate will melt slightly—pure bliss!
- Freezing: Hot cross buns freeze beautifully. Once they have completely cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 1-2 months. When you’re ready to enjoy them, thaw them at room temperature for a few hours or overnight, then reheat as described above for a fresh-baked experience.
Final Thoughts
And there you have it! I truly hope you’re as excited as I am about baking these incredible Cherry And Dark Chocolate Hot Cross Buns. This isn’t just another hot cross bun; it’s a magnificent fusion where the juicy, sweet-tart explosion of cherries beautifully marries the deep, luxurious intensity of dark chocolate. Every single bite of these Cherry And Dark Chocolate Hot Cross Buns offers a comforting spice, a delightful chew, and a sophisticated burst of flavors that will absolutely tantalize your taste buds. I promise you, making these will not only fill your home with an irresistible aroma but also bring immense joy with every decadent mouthful. Don’t miss out on this extraordinary twist on a classic – they are truly a must-try!
Amazing Cherry & Dark Chocolate Hot Cross Buns Recipe
- Total Time: 50 minutes
- Yield: 12 servings
Description
Experience the delightful fusion of tart dried cherries and rich dark chocolate in these soft, spiced hot cross buns. Perfect for any time of the year, these buns will fill your kitchen with an intoxicating aroma and tantalize your taste buds!
Ingredients
- Strong White Bread Flour
- Dried Cherries
- Dark Chocolate
- Dried Yeast
- Full-Fat Milk
- Unsalted Butter
- Ground Cinnamon
- Nutmeg
- Allspice
- Caster Sugar
- Egg
- Plain Flour (for the cross)
- Water (for the cross)
- Apricot Jam (for the glaze)
- Sugar (for the glaze)
- Water (for the glaze)
Instructions
- Activate the Yeast (if needed): In a large mixing bowl, warm the milk gently until it's lukewarm (about 40-45°C or 105-115°F). Stir in a teaspoon of the caster sugar and then sprinkle over the yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Combine Dry Ingredients: In a separate large bowl, sift together the bread flour, remaining caster sugar, cinnamon, nutmeg, and a pinch of salt. Give it a good whisk to ensure everything is evenly distributed.
- Form the Dough: Add the softened butter and the beaten egg to the yeast mixture. Pour this wet mixture into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it becomes smooth, elastic, and less sticky.
- First Proof: Lightly oil a clean bowl. Place the kneaded dough in the bowl, cover it, and leave it in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Add Cherries and Chocolate: Once the dough has doubled, gently punch it down. Flatten it slightly, then scatter the dried cherries and dark chocolate chunks over the dough. Fold the dough over itself and knead gently for another minute or two.
- Shape the Buns: Divide the dough into 12 equal pieces. Roll each piece into a smooth, round bun and arrange them on a baking tray lined with parchment paper.
- Second Proof: Cover the buns loosely and let them proof again in a warm place for another 30-45 minutes.
- Prepare and Apply the Crosses: Preheat your oven to 190°C (375°F). Mix 4 tablespoons of plain flour with about 3-4 tablespoons of water to make a thick paste. Pipe crosses onto the top of each bun.
- Bake: Bake the buns for 15-20 minutes, or until they are golden brown.
- Glaze: While the buns are still warm, gently heat the apricot jam with a tablespoon of water. Brush this glaze over the warm buns.
- Cool and Serve: Let the buns cool slightly on a wire rack before serving.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: Adjust the flour or liquid slightly during kneading for the best dough consistency. Ensure the yeast is fresh for proper activation, and consider adding finely grated orange zest for enhanced flavor.