Chocolate Cherry Hot Cross Buns

This recipe supports the claim that  does, in fact, make everything better. Add in tangy dried , apple juice, and a finishing touch of our just-tart-enough apricot glaze, and this  twist on the    gives a whole new meaning to the word “irresistible.”

  • 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)
  1. In a large bowl, combine cherries and apple juice. Cover with plastic wrap, and let stand for 20 minutes. Strain, discarding excess liquid.
  2. Prepare Hot Cross Buns Dough as directed through step 2. Stir in cherries, and continue as directed.
  3. Preheat oven to 375°F (190°C). Spray 2 (9½×5½-inch) loaf pans with cooking spray.
  4. 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.
  5. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg mixture.
  6. 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.
  7. Bake until golden brown, 25 to 30 minutes. Brush warm rolls with Apricot Glaze.

  • 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)
  1. 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.
  2. In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.
  3. 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.
  4. 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.)
  5. 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.


  • ⅓ cup (107 grams) apricot preserves
  • 2 tablespoons (30 grams) water
  1. 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.




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