Recipe for Sour Cherry and Dark Chocolate Hot Cross Buns – with orange zest and cinnamon. The ultimate delicious Easter treat…

Ingredients

For the buns:
280ml milk
70g butter
60g soft brown sugar
20ml finely grated orange zest
10g instant yeast
1 large egg
5ml vanilla extract
500g bread flour
5ml salt
5ml cinnamon
10ml mixed spice
100g By Nature Dried Sour Cherries
80g dark chocolate, roughly chopped into chunks

For the crosses:
70g flour
10ml castor sugar
approx. 30ml milk

For the glaze:
65ml sugar
65ml water

milk, for brushing

How to
Heat the milk, butter, sugar and orange zest together until the butter has melted and
the mixture is lukewarm. Sprinkle the yeast on top and leave to stand for a few
minutes.

Place the flour, salt and spices into the bowl of your stand mixer. Make a well in the
centre, then add in the milk and yeast mixture as well as the egg and vanilla extract.

Use the dough hook to mix together until a soft dough has formed. Continue mixing
for 5 minutes until the dough starts “climbing” the dough hook. Scoop the dough onto
a floured surface and kneading by hand for a further 5 minutes. Alternatively use a
wooden spoon to blend the ingredients together and knead the dough for 10 minutes
by hand.

Place the dough into a lightly oiled large bowl and cover with oiled clingfilm. Leave
in a warm place for 1-2 hours, or until the dough has doubled in volume.

Add the sour cherries and chocolate chunks to the risen dough and knead in to
distribute evenly. Roll the dough into 12-18 equal balls (depending on how big you
like them) and place onto a lined baking tray, quite close together but not touching.
Cover with oiled clingfilm and leave to rise for a further 1 hour.

Preheat the oven to 200°C. Make the flour paste by mixing the flour and sugar
together, then gradually adding just enough milk to make a thick paste. Place into a
piping bag.

Brush the risen buns with a little milk, then pipe on the flour paste crosses. Bake for
15-20 minutes.

Meanwhile make the glaze by heating the sugar and water together until the sugar is
completely dissolved.

Remove the buns from the oven and leave to cool in the tin for 5 minutes before
removing to a cooling rack. Brush the warm buns with the warm sugar glaze, then
leave to cool a little more until ready to eat!

Best serve fresh with lashings of butter.  Can also be enjoyed the next day by halving the buns, then toasting in your toaster until crispy.

 

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes