Wholemeal hot cross buns with sour cherries
- 175ml whole milk
- 15g fast-action dried yeast
- 40g caster sugar
- 400g wholemeal flour, plus extra to knead the dough
- 1/2 tsp fine salt
- 1 tbsp ground mixed spice
- 10 cardamom seeds, bashed to a rough powder
- 60g unsalted butter
- 2 medium free-range eggs, beaten plus extra to glaze
- 150g sour cherries
- 50g white chocolate, melted
For the berry compote
- 300g frozen cherries
- 2 tbsp raw honey or maple syrup
Easter wouldn’t be complete without a toasted hot cross bun. Our twist on the classic hot cross bun recipe uses sour cherries with a white chocolate cross on top, served with cherry compote. Delicious for breakfast or an afternoon treat.
- Put the milk into a small saucepan and gently warm through, turn off the heat and leave to cool for five minutes. Add the yeast and a teaspoon of sugar to the warm milk and leave for five minutes.
- Put the flour into a large mixing bowl with the salt and spices. Rub in the butter and add the remaining sugar. Make a well and add the warm milk mixture and beaten eggs. Mix the dough with a wooden spoon to bring together, then use your hands to knead it.
- Tip the dough onto a floured surface and continue to knead for five to ten minutes until the dough springs back to touch. Alternatively, put it in a stand mixer and mix with a dough hook for five minutes.
- Put the dough into a clean, lightly oiled bowl and cover with clingfilm. Let it rise until it has doubled in size, for about an hour and a half.
- Meanwhile, make the compote. Put the cherries in a non-stick medium saucepan with one tablespoon of water and the honey or syrup. Simmer over a low heat for ten minutes until the fruit is bubbling and has broken down. Leave to cool. Preheat the oven to 190°C/375°F/gas mark 5.
- When the dough has risen, knock the air out of it and add the dried cherries. Knead until the cherries are evenly distributed. Split the dough into 12 and shape into even smooth buns. Place on to two lined baking sheets and mark a cross with a sharp knife on each. Leave to prove for 20 minutes until doubled and puffed up.
- Brush the buns with egg wash and bake for 20-25 minutes until the buns are golden and cooked through. Leave to cool, then pipe a white chocolate cross on top of the buns (optional) and serve with the compote. Kept in a sealed container the buns will keep for a couple of days but are best eaten on the day baked.