Login here! 
Written by Liven up your Hot Cross Buns with this Cherry and Chocolate Hot Cross Bun Recipe.
I’m often of the opinion that Hot Cross Buns are short an ingredient or two, one of them is definitely chocolate and this recipe takes care of that!
More: Easter Recipes
Chocolate & Cherry Hot Cross Bun Recipe | Waitrose
Serving: 12 | Prep: 15 min | Cooking: 25 min
Ingredients:
| Strong Flour | 450 | g | |
| ½ tsp salt | 1/2 | teaspoon | |
| Ground Cinnamon | 2 | teaspoons | |
| Caster Sugar | 100 | g | |
| Dry Yeast | 7 | g | |
| Dried Sour Cherries | 160 | g | |
| Dark Chocolate Pieces | 100 | g | |
| Unsalted Butter | 50 | g | |
| Semi Skimmed Milk | 250 | ml | |
| Egg | 1 | ||
| Plain Four | 1 |
Method:
1 . Sift the flour, salt and 1 1/2 teaspoons of cinnamon and combine
2 . Add 50g of caster sugar, the yeast, dried cherries and chocolate
3 . Melt the butter in a pan then pour and heat up the milk for about a minute until luke warm
4 . Beat and add the egg, mixing with the milk
5 . Begin to pour the milk into the flour and form a soft dough. You should have enough left over for the glaze.
6 . Knead the dough for 10 minutes
7 . Divide into 12 equal size pieces and shape into round balls
8 . Poke any chocolate pieces back inside
9 . Line a baking tray with parchment paper and position each bun on the baking tray
10 . Cover and leave to rise in a warm place for 1 1/2 hours until double in size (leave enough room between each bun)
For the crosses
1 . Add 5 tablespoons of cold water to the 50g plain flour
2 . Stir to form a smooth paste
3 . Spoon the mixture into a piping bag and pipe over each Hot Cross Bun
Baking:
1 . Bake in the oven for 20-25 minutes until golden brown
2 . When done transfer to a cooling rack and brush two coatings of the glaze over them.
3 . Allow to cool before serving
For the Glaze:
1 . Heat the remaining milk, 3 tablespoons of cold water and the remaining cinnamon and sugar in a pan.
2 . Heat gently for 2-3 minutes until the sugar has dissolved
1 . Sift the flour, salt and 1 1/2 teaspoons of cinnamon and combine
2 . Add 50g of caster sugar, the yeast, dried cherries and chocolate
3 . Melt the butter in a pan then pour and heat up the milk for about a minute until luke warm
4 . Beat and add the egg, mixing with the milk
5 . Begin to pour the milk into the flour and form a soft dough. You should have enough left over for the glaze.
6 . Knead the dough for 10 minutes
7 . Divide into 12 equal size pieces and shape into round balls
8 . Poke any chocolate pieces back inside
9 . Line a baking tray with parchment paper and position each bun on the baking tray
10 . Cover and leave to rise in a warm place for 1 1/2 hours until double in size (leave enough room between each bun)
For the crosses
1 . Add 5 tablespoons of cold water to the 50g plain flour
2 . Stir to form a smooth paste
3 . Spoon the mixture into a piping bag and pipe over each Hot Cross Bun
Baking:
1 . Bake in the oven for 20-25 minutes until golden brown
2 . When done transfer to a cooling rack and brush two coatings of the glaze over them.
3 . Allow to cool before serving
For the Glaze:
1 . Heat the remaining milk, 3 tablespoons of cold water and the remaining cinnamon and sugar in a pan.
2 . Heat gently for 2-3 minutes until the sugar has dissolved
BEST EATEN SAME DAY
