These are a delightfully indulgent version of the often mediocre hot cross bun. You start off by making a fragrant spiced hot cocoa, resist drinking it straight because it is destined to be transformed into a chocolate sweet dough studded with dried cherries, chocolate and almonds. Then because we can, we tuck another chocolate square inside that makes for a gooey surprise center. These buns are much less work then you would think and the smell alone may be worth making them before company comes over.
A indulgent chocolate twist on the classic Easter tradition.
- 4 tbsp butter
- 1/3 cup granulated sugar
- 3/4 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp cardamom
- 4 grates whole nutmeg
- 1/2 tsp salt
- 1/4 cup high fat cocoa we used our Nicaragua!
- 3/4 cup milk
- 1 large egg
- 3 1/2 cups unbleached bread flour
- 2 tsp yeast
- 1/4 cup chopped chocolate
- 1/2 cup dried cherries
- 1/4 cup chopped almonds
- 1 bar Match chocolate bar, broken into 12 pieces We used Kokoa Kamili!
- 2 tbsp local honey
- 1 tbsp butter
- 1 sprig fresh rosemary
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In a small sauce pan combine butter, sugar, spices, and salt. Stir until melted and warmed and then mix in the cocoa powder. Warming the cocoa powder in fat helps to bring out more of the cocoa flavor. While the cocoa is warming up pour some boiling water over the dried cherries to plump them up.
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Remove the mixture from the heat and whisk in cold milk and egg, and then scrape it into a mixer bowl.
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Add flour and yeast and mix with the dough hook until the dough comes together and pulls away from the sides, forming a smooth ball. Mix in the chopped chocolate, almonds, and cherries ( make sure to squeeze out any extra water, and reserve). Set the dough aside covered with a towel to rise for about an hour or until it doubles.
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Divide the dough into 12 sections and form into balls, tucking a chocolate square into the center of each one. Place the buns on a parchment lined baking tray and cover with greased plastic wrap.
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At this point you have two options, you can preheat the oven to 350 and leave the buns out to rise until doubled and then bake right away. Or place the covered buns into the refrigerator after shaping to rise slowly overnight and bake them in the morning. The next morning you can let the buns finish rising on the counter as the oven preheats.
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If you would like to put the crosses on your buns mix 2 tablespoons of flour with enough of the cherry juice water to form a paste. Put the paste into a piping bag or sandwich bag, snip the tip and pipe crosses across the top of each bun.
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Bake for about 25 minutes until bronzed and set and you just can't take the smell anymore.
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Melt together the honey and butter, and brush on top of the hot buns with a sprig of rosemary. Serve warm with your favorite coffee or tea.