Cherry & blonde chocolate hot cross buns
3 hrs 25 minMakes 12 buns
Enriched spiced dough studded with blonde chocolate and dried cherries, shaped into buns and marked with a flour cross before baking.
| prepPreheat oven to 200°C / 180°C fan / gas 6 | |||||||||||
| 450 g strong white bread flour | Whisk flour, sugar, zest, yeast & salt | Knead flour & spiced milk 5–6 min | Add butter 1 tbsp at a time, knead 5–8 min | Work in chocolate & cherries, shape into ball | First rise in oiled bowl, 1–2 hrs until doubled | Divide into 12 balls, place in tin, space apart | Second rise 45 min–1 hr until puffy & touching | Glaze buns with beaten egg | Pipe cross onto each bun vertically then horizontally | Bake 200°C / 180°C fan, 20–25 min until golden | Cool slightly, serve warm or toasted with butter |
| 65 g light brown soft sugar | |||||||||||
| 1 orange, zested | |||||||||||
| 7 g fast-action dried yeast | |||||||||||
| 1 tsp salt | |||||||||||
| 270 ml whole milk | Simmer milk with spices, cool to tepid | ||||||||||
| 1 tsp mixed spice | |||||||||||
| 1 tsp cinnamon | |||||||||||
| ½ tsp ground cardamom | |||||||||||
| ½ nutmeg, grated | |||||||||||
| 1 egg, beaten | Whisk egg & ginger syrup into milk | ||||||||||
| 1 ball of stem ginger, finely chopped | |||||||||||
| 2 tsp stem ginger syrup | |||||||||||
| 200 g salted butter, softened | |||||||||||
| 125 g blonde chocolate, roughly chopped | |||||||||||
| 90 g dried cherries, roughly chopped | |||||||||||
| 1 egg, beaten | |||||||||||
| 75 g plain flour | Mix flour & water into thick pipeable paste | ||||||||||
| 5–6 tablespoons water | |||||||||||
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