Cherry and Blonde Chocolate Hot Cross Buns

• strong white bread flour↗450g g
• soft light‑brown sugar↗65g g
• orange↗1

  zest

• instant dry yeast↗7g g
• whole milk↗270ml ml
• mixed spice1 tsp tsp
• cinnamon↗1 tsp tsp
• ground cardamom↗½ tsp ½ tsp
• nutmeg↗½ a

  grated

• eggs↗2

  beaten in separate bowls

• ginger root↗1 ball of

  finely chopped, plus 2 tsp syrup

• salted butter↗200g g

  softened

• blonde chocolate↗125g g

  coarsely chopped

• dried cherries↗90g g

  coarsely chopped

• neutral oil

  for rise and shape

• звичайне борошно↗75g

Step-by-step instructions

1. 1

   Place the flour, sugar, orange zest, yeast and 1 tsp salt in the bowl of a stand mixer. Beat with the whisk until combined.

2. 2

   Heat the milk in a small saucepan and sprinkle in all the spices. Bring to a gentle boil while constantly whisking. Let cool to a warm temperature, then whisk in 1 beaten egg and the ginger root syrup.

3. 3

   Set the mixer to low speed, then slowly pour the warm milk into the flour. Knead for 5‑6 minutes until the dough becomes a smooth ball. With the mixer running, add the butter 1 tbsp at a time, waiting each time for the spoon to be fully incorporated before adding the next portion.

4. 4

   When all the butter is incorporated, increase the mixer speed to medium and knead for 5‑8 minutes, or until you can stretch a piece of dough so thin that light passes through it without tearing – this is called the “window” test. The dough should be soft, shiny, glossy and elastic.

5. 5

   Turn the dough onto a clean work surface. Roll it into a rough rectangle, then sprinkle the blonde chocolate and dried cherries on top. Fold the dough to distribute the ingredients evenly. Form a ball, place it in an oiled bowl and leave it in a warm place for 1‑2 hours until the volume doubles.

6. 6

   Divide the dough into 12 pieces, each about 110 g. Shape balls and gently place them in an oiled, parchment‑lined rectangular pan, leaving a little space between them. Let rise another 45 min‑1 hour. They are ready when puffy, touching each other and leaving an indentation when gently pressed with a flour‑dusted finger.

7. 7

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Brush each bun with the remaining beaten egg. Mix plain flour with 5‑6 tbsp water to achieve a thick but piping‑bag‑ready consistency. Transfer the mixture to a piping bag and carefully pipe a cross on each bun, first running the bag vertically through all buns, then turning the pan and piping horizontally.

8. 8

   Bake for 20‑25 minutes until risen and golden. Allow to cool slightly before serving. Serve warm or toasted with butter (see tip below).