Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (2024)

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Hot cross buns get a welcome non-traditional makeover with the addition of dark chocolate chunks and dried cherries. Perfect or Easter brunch!
Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (1)

"Mum, we're going to have Hot Cross Buns for Easter, right?" My boys are guardians of all our family traditions, making sure I don't miss a single detail as each holiday rolls around. Two years ago, I posted my traditional recipe for traditional hot cross buns - soft, yeasty bread studded with currants. While those are the ones I will likely serve this Sunday, I thought it would be fun to change things up a little. In this I replaced some of the all-purpose flour with fiber-rich whole wheat flour, and switched out the currants in favor of dark chocolate and dried cherries.

These buns, served on Good Friday and Easter, are steeped in tradition and I thought the lore behind them was them was worth printing here a second time. Here's what I wrote two years ago:

In all these years, I have never stopped to think about the story behind hot cross buns. Of course, the cross on top of the buns symbolizes the crucifixion. That part I get. I did not know, however, that the Protestant leaders of England tried to ban the sale of these buns because they were seen as a dangerous symbol of Catholic beliefs. Queen Elizabeth I eventually made a law that bakeries could sell the sweet, currant-filled buns, but only at Easter and on Christmas.

Beyond the religious significance, hot cross buns are rich in folklore. Eating one is a symbol of friendship for the coming year when shared with another. Sailors would often bring the buns aboard to guard against shipwrecks and hanging a hot cross bun in the kitchen would help protect against fires and would guarantee that all breads baked in the kitchen would turn out well. Who knew?!

The dark chocolate and dried cherries both offer well-documented health benefits, while the addition of whole wheat flour provides a dose of fiber in these sweet buns. Additionally, I replaced the sugar in the original recipe with agave nectar. Honey would also work well. Yes, there's still a dose of butter in these, but it works out to ½ tablespoon for each bun. Hey, it's a holiday. Live a little.

What did my kids think? Well, they're hoping I'm going to make a pan of each kind for our Easter breakfast. They were a hit.

The hot cross buns recipe:

In a medium bowl, melt 6 tablespoons unsalted butter in the microwave. Let cool.

Pour low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.

Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs, the cooled melted butter and remaining 3 tablespoons agave nectar.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (2)

The next part can be done with a stand-mixer equipped with a dough hook or by hand. In a large bowl, combine all-purpose flour, whole wheat flour, salt, and cinnamon. Whisk to combine.

Add the buttermilk mixture.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (3)

Mix with a wooden spoon until the ingredients form into a dough. Turn the dough onto a lightly floured surface.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (4)

Knead for 8 to 10 minutes, adding flour by 1 tablespoon at a time if dough is sticky, until dough is smooth and elastic.

Punch a whole in the center of the dough, and add chocolate and dried cherries.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (5)

Knead the chocolate and dried cherries into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.

Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2 ½ hours.

Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until the rolls double in size and are pressed against each other.

Preheat the oven to 350 degrees F with the rack in the middle position.

Using a small, sharp knife, cut a ¼-inch deep X through the top of each bun.

In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.

Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (6)

For the glaze, whisk together powdered sugar, milk and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Hot cross buns Make ahead directions:

Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1 ½ hours.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (7)

Printable Recipe

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (8)

Unconventional Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries

Hot cross buns get a welcome non-traditional makeover with the addition of dark chocolate chunks and dried cherries. Perfect or Easter brunch!

5 from 1 vote

Print Pin Rate

Course: Breads, Breakfast

Cuisine: American

Keyword: Whole Wheat Recipe

Prep Time: 4 hours hours 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 5 hours hours 15 minutes minutes

Servings: 12 Hot Cross Buns

Calories: 326kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Hot Cross Buns:

Glaze:

Instructions

Hot Cross Buns:

  • In a medium bowl, melt unsalted butter in the microwave. Let cool.

  • Pour low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.

  • Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs, the cooled melted butter and remaining 3 tablespoons agave nectar.

  • The next part can be done with a stand-mixer equipped with a dough hook or by hand. In a large bowl, combine all-purpose flour, whole wheat flour, salt, and cinnamon. Whisk to combine.

  • Add the buttermilk mixture. Mix with a wooden spoon until the ingredients form into a dough. Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour by 1 tablespoon at a time if dough is sticky, until dough is smooth and elastic.

  • Punch a whole in the center of the dough, and add chocolate and dried cherries.

  • Knead the chocolate and dried cherries into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.

  • Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2½ hours.

  • Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until the rolls double in size and are pressed against each other.

  • Preheat the oven to 350 degrees F with the rack in the middle position.

  • Using a small, sharp knife, cut a ¼-inch deep X through the top of each bun.

  • In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.

  • Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

The Glaze:

  • Whisk together powdered sugar, milk, and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Notes

Basic hot cross bun recipe adapted from America's Test Kitchen.

*Make ahead:
Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1½ hours.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1Bun | Calories: 326kcal | Carbohydrates: 52g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 239mg | Potassium: 147mg | Fiber: 3g | Sugar: 17g | Vitamin A: 385IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 2.3mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (9)

Hot Cross Buns Recipe with Dark Chocolate & Dried Cherries (2024)

FAQs

What is the difference between an Alban bun and a hot cross bun? ›

It's said that hot cross buns are an evolution of the Alban Bun, which was distributed to the poor at St Albans Abbey on Good Friday in the 14th century. The signature difference ingredients-wise is that the Alban Bun was spiced with grains of paradise, in contrast to today's favoured mixed spice.

What's the difference between a Chelsea bun and a hot cross bun? ›

Easter is traditionally the time for hot cross buns which are slightly different to Chelsea buns as the Chelsea bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice and are much sweeter and stickier than hot cross buns.

Do traditional hot cross buns have fruit? ›

A hot cross bun is a spiced bun usually made with fruit, marked with a cross on the top, which has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States and the Commonwealth Caribbean.

Why were hot cross buns banned? ›

Traditionally eaten on Good Friday to commemorate the Crucifixion, hot cross buns found an enemy in Elizabeth I, who, in 1592, finding too much Popery in their popularity, banned their consumption except on specific holidays.

What does a traditional hot cross bun contain? ›

They're yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They're decorated with a white cross representing the crucifix, either marked right into the dough or etched on top with icing. Hot cross buns are a traditional Easter food, typically eaten on Good Friday.

Can Muslims eat hot cross buns? ›

Your hot cross buns are made entirely out of vegetable products so there's no need for anyone to pray over the batter while the baker stirs in currants and citrus peel. The stamp on the package simply signals to Muslims that it's okay to eat those buns — not that someone prayed over them.

What is the oldest hot cross bun? ›

THE world's oldest hot cross bun has been traced back more than two centuries... to a Good Friday and a house in Essex. Andrew Munson and his wife Dot, 73, were passed the 209-year-old bun by an old neighbour with a note saying it was baked on Good Friday 1807 in a Colchester oven.

What day do you eat hot cross buns? ›

HOT CROSS BUNS ON GOOD FRIDAY

In Ireland, the UK and as far abroad as New Zealand, Australia, Canada and India, Hot Cross Buns are eaten every Good Friday in Christian communities.

What do you put on top of a hot cross bun? ›

Go all out with a slick of jam if you fancy, we won't judge you. Fruit toast is a classic cheeseboard accompaniment, so it makes perfect sense that a layer of melted cheese would be just the thing atop a toasted hot cross bun.

Do the French eat hot cross buns? ›

The French don't do hot cross buns.

If you're in the Paris region, Marks and Spencer's is your saviour with a selection that included a version with chocolate chips instead of raisins for dried-fruit refuseniks. Best of all, they're often reduced in price because their existence confuses Parisians.

What are dried currants called? ›

Currants, also called Zante currants or Black Corinth raisins, are dried berries that come from seedless Black Corinth grapes. These are not to be confused with black, red, or white currants, which are grape-like berries that come from shrubs and are not usually eaten dried.

How do you spice up hot cross buns? ›

What can you put in a hot cross bun?
  1. Chocolate chips: Add a touch of sweetness to your hot cross buns by incorporating chocolate chips into the dough.
  2. Nuts: Chopped nuts like almonds or pecans can add a crunchy texture to your buns.
  3. Citrus zest: Orange or lemon zest can add a bright, citrusy flavour to your buns.
Mar 21, 2023

How many raisins in a hot cross bun? ›

Each bun probably has around 20 raisins inside, which may not seem like much, but considering research has shown that it only takes a few grams to bring on severe toxicity, it's vitally important that at Easter, you keep your Hot Cross buns well away from your pets.

What is an Alban bun? ›

It is said that the Alban Bun, the precursor to the famous Hot Cross Bun, originates in St Albans where Brother Thomas Rocliffe, a 14th Century Monk at St Albans Abbey, developed an original recipe. From 1361, Brother Thomas would distribute these buns to feed the poor on Good Friday.

What is special about hot cross buns? ›

To those practicing their faith today, a bite from a hot cross bun on Good Friday can still be an act laden with religious significance. The bread is a nod to the Communion wafer, the spices represent the spices Christ was wrapped in in his tomb and the cross is of course a reference to his crucifixion.

Why are they called hot cross buns? ›

The cross is usually piped using a flour and water paste but can also be made from shortcrust pastry. For Christians, the cross represents the crucifixion of Jesus. The spices inside the buns symbolise the spices put on the body of Jesus after he died. The buns are best served hot, hence how they received their name.

Why do they put crosses on hot cross buns? ›

Hot cross buns go back as far as the 12th century. Supposedly, an Anglican monk baked the bun and marked them with a cross as a representation for Good Friday. These became popular over the years and are now popular to eat around Easter weekend.

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