A bit of a twist on my chocolate cross buns, this recipe has sour cherries added of a little extra gooey goodness.
This particular bun recipe is a twist on the traditional hot cross bun. Made with a delicious chocolate flavoured dough, a smattering of choc chips and cherries, it is finished with a glorious sticky sugar glaze. These are surely a bun that will hit the sweet spot.
There is a little hint of spice in this recipe as well. What would an Easter bun be without all that deliciously warm scented cinnamon and spice?
Like my other chocolate bun recipe, I used my favourite drinking chocolate in my buns. It is made by a Ballarat based, family owned company, called Grounded Pleasures. Their Exquisite Original Drinking Chocolate is gluten free and it truly lives up to its name.
Choc Cross Buns
For the dough:
375 grams Gluten Free World Traditional Bread Mix
80 grams caster sugar
1 teaspoons cinnamon
1/2 teaspoon mixed spice
Pinch of salt
20 grams drinking chocolate
450 ml warm full cream milk
6 grams instant dry yeast
3 ml white vinegar
50 grams flavourless vegetable oil (I use rice bran oil)
100 grams of gluten free chocolate bits
100 grams dried sour cherries, rehydrated in a little warm water.
1 egg, room temperature and beaten
For the crosses:
4 tablespoons of plain gluten free flour combined with just enough water so that can be piped onto the buns.
For the glaze:
2 tablespoons water
2 tablespoons caster sugar
Preheat the oven to 200 degrees celsius and line a baking tray with paper.
Warm the milk and sugar to 40-45 degrees celsius
Add the yeast and stir.
Cover and leave until the yeast starts to bloom. It should look like a thick layer of cream on top of the milk.
While the yeast blooms, weigh the bread flour and all other dry ingredients except the chocolate and cherries into a large bowl, set aside.
Once the yeast blooms, add the vinegar, oil andegg and gently mix to combine.
Make a well in the dry mixture and add the wet mixture.
Gradually work the dry into the wet mixture, until the flour is incorporated and the dough pulls away from the sides of the bowl. TIP: I use a stand mixer and knead for 5-8 minutes
Add the chocolate and cherries to the dough, and continue to knead until fully incorporated.
Divide the dough into 9-12 equal portions depending on you preferred bun size
Shape the dough portions into bun shapes and place onto the prepared tray
Cover with cling film and allow the dough to rise in a warm spot until double in size. Remember that doughs with fruit can take 1 to 11/2 hours to double in size.
When the buns are ready to bake, mix the flour and water together to make a thick paste
The mix should be not too thick but not too runny, almost the piping consistency of a thick whipped cream.
Use a piping bag or a zip lock plastic bag with a small section cut out of one corner to pipe a cross onto the top of each bun
Mist the buns lightly with water and place into the middle of the pre-heated oven
TIP Place a small oven-proof dish of water on the base of the oven to produce moisture while baking
Once in the oven, turn the temperature down to 180 celsius and bake for 30-40 minutes
While the buns cook, make the glaze. Heat the glaze ingredients in a microwave safe bowl for 60-90 seconds, until the sugar is dissolved. The glaze should lightly coat the back of the spoon when ready**careful it is HOT**
Once the buns are out of the oven, gently brush the glaze over the buns with a pastry brush while the buns are still hot and in the pan.
Allow to rest 5 minutes before lifting out onto a cooling rack.
Allow the buns to cool before splitting open. if split when still hot the crumb will be doughy. These best enjoyed when almost at room temperature. Store in an airtight container at room temperature - do not refrigerate as this will dry out the buns. Yes! These can be made in advance and frozen too.