Sour-Cherry & Chocolate-Chip Hot Cross Buns Recipe
Sour-cherry & chocolate-chip hot cross buns are a twist on the classic favourite and it’s sure to get the family’s tick of approval. Easter is not complete without this special treat!
Makes 14
Ingredients:
750g plain flour
1/3 cup caster sugar
30g candied orange peel,
chopped
2 tsp ground cinnamon
¼ tsp allspice
2 tsp sea salt
14g dried yeast
1 orange rind, finely grated
1 lemon rind, finely grated
380ml milk
100g butter, chopped
1 egg
150g dark chocolate, chopped
150g sour dried cherries
butter, to serve
Glaze
¼ cup caster sugar
¼ tsp cinnamon
Method:
Preheat oven to 200°C.
Place 700g flour, sugar, candied orange peel, cinnamon, allspice, salt, yeast, and citrus rinds in a bowl. Mix to combine. Create a well in the centre. Heat milk and butter in a frying pan over low heat, until butter melts and mixture is lukewarm. Whisk in egg.
Add milk mixture to flour mixture, stirring to form a soft dough. Turn out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. Place in a lightly buttered bowl, cover, and let stand in a warm place for 30 minutes or until it doubles in size. Add chocolate and cherries and knead until just combined.
Divide dough into 14 pieces and shape each piece into a ball. Arrange dough 1cm apart on a baking tray lined with baking paper, cover, and let stand in a warm place for 30 minutes or until dough balls double in size. Combine remaining flour with 70ml water and stir until smooth. Pipe a cross on top of each bun. Bake for 15-20 minutes.
For glaze, combine sugar and cinnamon with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat, and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool. Serve with butter.
