This recipe for Chocolate Cherry Hot Cross Buns supports the claim that chocolate does, in fact, make everything better. Add in tangy dried cherries, apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this chocolate twist on the hot cross bun gives a whole new meaning to the word “irresistible.”
Chocolate Cherry Hot Cross Buns
Makes 2 (9½×5½-inch) loaves
- 1½ cups (192 grams) dried sour cherries
- ⅔ cup (160 grams) apple juice
- Hot Cross Buns Dough (recipe follows)
- 2½ (4-ounce) bars (288 grams) 60% cacao chocolate, chopped
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) whole milk
- ¾ cup (94 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- 6 tablespoons (90 grams) water
- Apricot Glaze (recipe follows)
- In a large bowl, combine cherries and apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
- Prepare Hot Cross Buns Dough as directed through step 2. Stir in cherries, and continue as directed.
- Preheat oven to 375°F (190°C). Spray 2 (9½×5½-inch) loaf pans with cooking spray.
- Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Pat dough into a 16×8-inch rectangle. Sprinkle with chocolate. Starting with one long side, roll dough into a log, pinching seam to seal. Using a serrated knife, cut log into 12 pieces. Roll each piece into a ball, concealing as much chocolate inside roll as possible. Arrange 6 rolls in each prepared pan. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls have risen three-fourths of the way up pan, about 25 minutes.
- In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
- In a medium bowl, whisk together flour, cocoa, and 6 tablespoons (90 grams) water, 1 tablespoon (15 grams) at a time, until a thick paste forms. Using a pastry bag fitted with a Wilton #10 tip, pipe paste over top of buns to form a cross.
- Bake until golden brown, 25 to 30 minutes. Brush warm rolls with Apricot Glaze.
Hot Cross Buns Dough
Makes 12 buns, 12 jumbo individuals, 2 (9½×5½-inch) loaves, or 1 (15-inch) round
- 1¼ cups (300 grams) warm whole milk (105°F/41°C to 110°F/43°C)
- 2 (0.25-ounce) packages (14 grams) active dry yeast
- ½ cup (100 grams) granulated sugar, divided
- 5⅔ cups (709 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup (76 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.
- In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
- With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.
- Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓cup (42 grams) flour as needed. (Dough should not be sticky.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Makes ⅓ cup
- ⅓ cup (107 grams) apricot preserves
- 2 tablespoons (30 grams) water
- In a small saucepan, bring preserves and 2 tablespoons (30 grams) water to a boil over medium-high heat. Reduce heat to medium-low, and cook for 2 minutes. Remove from heat, and strain, discarding solids. Let cool to room temperature.
those are amazing!