Chocolate Cherry Hot Cross Buns
Preparation time: 2-3 hours | Serves: 6 people
Slightly controversial, but I think chocolate hot cross buns are much better than the traditional version, and this recipe solidified my belief.
Dark chocolate, dried cherries, warm spices and coffee replace the usual dried fruit and peel combination for a grown-up, slightly devious twist on the Easter classic that you’ll love.
Why you’ll love these Chocolate Cherry Hot Cross Buns -
I do believe that homemade always tastes best, so while you can buy an incredible selection of hot cross buns at bakeries and grocery stores, if you have a bit of time, I would highly recommend making a batch yourself.
The process is definitely a labour of love - the dough needs to rise twice and requires a lot of kneading, measuring and shaping, however if you do enjoy baking, then you’ll love this hot cross bun recipe.
The flavours & working with an enriched dough -
The dough is enriched with butter and milk, giving it an almost brioche-like quality. Fluffy on the inside with just enough denseness to it, it works so perfectly with this kind of bun.
For those who don't love overly sweet desserts, these chocolate cherry hot cross buns offer a beautiful balance. Dark chocolate, warm spices and brown sugar do the heavy lifting, while the coffee brings out the tart, treacly notes in the cherries.
I've made a few variations of this recipe, but my favourite addition is dark chocolate buttons folded through the dough for little pools of melted chocolate in every bite. I like to use Cuvee Chocolate's 75% Couverture, which has incredible fruity notes that pair beautifully with the cherries. I also swapped the cocoa powder for Cuvee’s hot chocolate powder which added this incredible intensity and really lifted the flavours to another level.
This is a recipe that rewards patience. It's a slower bake, the kind that encourages you to take a moment and work with your hands, and your kitchen will smell like a bakery by the end of it. Serve them warm and slathered with butter at Easter brunch or afternoon tea, and I promise your friends and family will love you for it.
Ingredients
For the buns -
150 mls full cream milk
150 mls water
50 gms butter
7g dry yeast
150 gms brown sugar
2 tsps. vanilla essence
600 gms flour (divided)
45 gms cocoa powder/ hot chocolate powder
1 tbsp. instant coffee powder (optional)
2 tsps ground cinnamon
1 tsp ground nutmeg
100 gms dried cherries, chopped roughly
100 gms chocolate buttons (optional)
Pinch of salt
For the ‘cross’ topping -
2 tbsps. cocoa powder
1 tbsp. flour
2 1/2 tbsps. water
For the glaze -
1 tbsp. milk
1 tsp. honey
Method
Warm the milk and water in a saucepan until room temperature. Add the butter and let it melt, then stir in the yeast and leave it for 10 minutes until frothy.
In a stand mixer bowl, combine 520g of flour with all the dry ingredients, keeping the rest of the flour aside.
Pour in the yeast mixture, brown sugar and vanilla and mix for 5-7 minutes until smooth and combined. Fold in the dried cherries and chocolate buttons (if using).
Cover with a damp cloth and leave to rise for about an hour until doubled in size.
Punch the dough down, tip it onto a lightly floured surface and knead until smooth, using the reserved flour as needed.
Cut the dough into 8 pieces, roll into balls and place on the tray so they just touch. Cover and leave to rise for another hour until doubled.
Preheat your oven to 180°C.
For the crosses and glaze -
Mix the cocoa, flour and water into a thick paste (about the consistency of toothpaste), and pipe crosses over all the buns.
Mix milk and honey in a small bowl.
Bake for 15 minutes, brush with the milk and honey glaze, then bake for another 5 minutes until golden.
Serve warm or toasted and slathered with butter.
Hot tip - for an extra shiny finish, brush the warm buns with a thick layer of honey and let them dry.
*This recipe is made in collaboration with Cuvée Chocolate.
Check out my other chocolate recipes -
Swaps, Serves & Storage
What can I swap the dried cherries with?
You can go the traditional route and use raisins instead of cherries, or use dried cranberries instead. Orange zest would also be lovely in this recipe.Can I make the dough ahead of time?
Yes you can make this dough the day before. After the first rise, punch the dough down, cover it tightly and refrigerate overnight. The next day, bring the dough back to room temperature, shape your buns and continue with the second rise as normal.Can I make these hot cross buns without a stand mixer?
If you're making these by hand, bring the dough together in a large bowl then tip it onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.How long can I keep these hot cross buns?
The buns will stay fresh at room temperature for 3-4 days in an air tight container or wrapped tightly in foil. Reheat/toast them before eating.Can I freeze the buns?
Freeze the buns in a zip lock bag for up to 6 months. To reheat, pop the frozen buns into an oven at 150ºC for 10-12 minutes. Toast as normal.What do I serve with the hot cross buns?
Toasted buns with butter are a classic combination, however I also like drizzling them with honey and a pinch of salt, Nutella or melted dark chocolate.
Tips & Tricks
Temperatures - Yeast likes a warm environment, so ensure all your ingredients are at room temperature before mixing/ kneading. If your kitchen is too cold for the proofing process, turn the oven to 100ºC for 5 mins, then turn it off - this should be warm enough for the yeast to activate.
Measurements - Precision is always key when it comes to baking. Invest in a baking scale for accurate measurements. I just use a $14 scale from Kmart and it’s been fool proof! You can also use the scale to weigh the dough and make even sized buns so they bake evenly.
Working with an enriched dough - This dough is enriched and has high hydration, which means it can be extremely sticky if not kneaded for long enough. It should become less sticky after the first proof, however I would recommend oiling the dough scraper and your hands while kneading and gently dust the dough with flour if it sticks to the bench too much. Be careful not to add too much flour or they will become tough.
Yeast - Make sure you check the expiry date on your yeast. If your yeast isn’t active, the buns won’t rise. I find that storing my yeast in the freezer has the best results. It might take slightly longer to activate but will last for ages.
Crosses - The crosses may spread slightly in the oven, this usually comes down to the paste being too thin. You want it at the consistency of toothpaste, thick enough to hold its shape when piped. Add flour a little at a time until you get there, and make sure you're piping confidently in one steady motion.
