Cherry Bakewell Hot Cross Buns

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Easter is nearly here and with it the traditional Hot Cross Bunswhich I absolutely love. However, after seeing Waitrose selling a variety of different flavours, I decided to take on the Cherry Bakewell Hot Cross Buns. Also, I’m very excited to say that this recipe is featured in The Guardian! See the end of this post for details.

FF Cherry Bakewell Hot Cross Buns

I wanted to use the basic egg and milk enriched dough from my traditional Hot Cross Buns and experiment will cherries and almond flavouring.

As much as I absolutely love all things almond, especially flaked almonds, I decided to keep them out of these Cherry Bakewell Hot Cross BunsI wasn’t sure how they would interact with the dough and I still wanted the buns to have a soft, pillowy, interior.

FF Cherry Bakewell Hot Cross Buns
Cherry Bakewell Hot Cross Buns

Playing Around With Flavours

Leaving out the almonds was a great decision. These Cherry Bakewell Hot Cross Buns are so light and very more-ish. Crunch would not have been a good thing!

Instead I used Sugar and Crumbs cherry bakewell icing sugar. Substituting it both for the honey in the dough mix and using it to glaze the buns, instead of apricot jam. This with the addition of some almond extract, gave the buns just the right hint of almond. The flavour is subtle and works so well with the fluffy, light bun.

FF Cherry Bakewell Hot Cross Buns
Cherry Bakewell Hot Cross Buns

Now for the cherries. I used both glacé and dried cherries. They both add their own flavour and pretty colour to these Cherry Bakewell Hot Cross Buns. The dried cherries also give a lovely chewiness, similar to that of raisins. While the glacé cherries add bursts of sweetness, similar to that of mixed peel (of which I am most definitely not a fan!).

Hot Cross Buns – Not Just For Easter

Over all these Cherry Bakewell Hot Cross Buns have been a huge hit in our home. So much so, that I can see myself making them all year round, although I’ll probably leave off the cross!

They are an utterly delicious bun, not dissimilar in taste to old fashioned, bakery, iced buns. Perfect toasted with butter, or eaten, as I did, just like an iced bun, with a lovely cup of tea.

FF Cherry Bakewell Hot Cross Buns
Cherry Bakewell Hot Cross Buns

Some Tips On How To Bake The Lightest Buns

If you haven’t made bread dough before, or used yeast in baking, please don’t be daunted by the prospect. Ensure the yeast you use is fresh. Yep, even fast action dried yeast, which is what we use in this recipe, loses its potency. So if you have yeast that’s been sitting in the cupboard for more than 6 months I really would recommend buying new.

I bake regularly enough to get through a tin of fast action dried yeast, every 2-3 weeks. It’s a regular on my grocery order. Don’t worry if all you can by is sachets, that’s fine as we weigh the yeast for this recipe.

Likewise with flour, you need good strong, white, bread flour. I buy mine from Shipton Mill via Amazon UK. It works out a lot cheaper than buying the best organic supermarket brand. That said, I’ve already mentioned that I bake a lot, so buy a good quality, organic if you can afford it, brand from the supermarket. All flour has a use by date, check yours.

The reason I have emphasised using fresh ingredients is, whilst this recipe is relatively easy, it can be heartbreaking to make a yeasted bun, only to find it doesn’t rise. So if you check everything before you start, you are much more likely to have a deliciously, positive outcome. Which is what we all want. Right?

FF Cherry Bakewell Hot Cross Buns

Recipe: Makes 12 Cherry Bakewell Hot Cross Buns

For the buns

500g/1lb 2oz Strong White Bread Flour

140ml/ Scant 5fl oz Whole Milk – warmed slightly to body temperature

120ml/4.5fl oz Water – warmed slightly to body temperature

2 Large Free Range Eggs

1tbsp Cherry Bakewell Icing Sugar – or plain icing sugar

10g/1.5 Sachets Fast Acting Dried Yeast

10g Salt – I use Maldon

50g/2oz Unsalted Butter – softened to room temperature

100g/4oz Dried Cherries

75g/3oz Glacé Cherries – chopped into quarters

1tsp Almond Extract

For the crosses

50g/2oz Strong White Bread Flour

1/2tsp Almond Extract

50ml/2fl oz Water

For the glaze

50g/2oz Cherry Bakewell Icing Sugar – or substitute plain icing sugar plus 1/4tsp almond extract.

Hot water approx 50mls/2fl oz

Method: This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original, traditional hot cross bun recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

Making And Proving The Enriched Dough

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

  • Add both the milk and water to the bowl.
  • Next add both eggs, the icing sugar and yeast.
  • Swish about with clean fingers to mix.
  • Now add the flour on top of the liquid mixture.
  • Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the dried cherries, glacé cherries and almond extract. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the dried cherries, glacé cherries and almond extract. Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Cherry Bakewell Hot Cross Buns 

Grease a large baking tray with butter – see Hot Cross Buns for full step-by-step pictures.

  • Tip the dough out onto a lightly floured surface.
  • It will be quite sticky, so ensure you have floured your hands well.
  • Cut the dough in half and then cut each half into 6 even pieces.
  • Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
W Cherry Bakewell Hot Cross Buns
Cherry Bakewell Hot Cross Buns ready for their second prove.

Proving The Buns For The Second Time

  • Cover the buns with a clean tea towel and place in a warm, draught free place.
  • Leave until doubled in size.
  • While the buns are proving, make the flour paste for the crosses.
  • Add the water and almond extract to the flour and mix until you have a smooth paste. Place in a small, disposable piping bag and secure the top with an elastic band.
W Cherry Bakewell Hot Cross Buns
Doubled in size and almost round, these buns are ready for their crosses.
  • 10 minutes before the buns are ready for the oven, preheat it to 220C/200C fan, gas mark 7, 425F.

Piping Crosses Onto The Buns

  • Snip the end off of the piping bag, so there is a small hole.
  • Pipe down each line of buns and then again across each line of buns.
W Cherry Bakewell Hot Cross Buns
Ready for the oven.

Baking And Glazing The Cherry Bakewell Hot Cross Buns

  • Place the buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the bottom with your knuckle.
  • Remove the Cherry Bakewell Hot Cross Buns from the oven.
  • Take the buns off of the baking tray and place onto a cooling rack.
  • Make the glaze by adding the very hot water to sifted icing sugar and stirring until completely dissolved.
  • Brush the glaze over the buns whilst they are still hot.
  • Leave to cool until at least warm, before diving in and taking your first bite!
W Cherry Bakewell Hot Cross Buns
Cherry Bakewell Hot Cross Buns glazed and cooling on a rack.

These Cherry Bakewell Hot Cross Buns may not have the traditional taste of the usual buns, but they are a complete and utterly delightful alternative!

For those people who are averse to raisins, sultanas or cinnamon, here is a bun they can thoroughly enjoy in the run up to Easter. In fact all year round.

Have you ever tried making hot cross buns?

Do you like the idea of the Cherry Bakewell Hot Cross Buns as an alternative?

I hope you have fun whatever you bake this Easter and also take a moment to consider what Easter really means, see Important Stuff.

If you have enjoyed these Cherry Bakewell Hot Cross Buns here are some more traditional recipes for you.

Hot Cross Buns

Hot Cross Buns

Wholemeal Hot Cross Buns

Wholemeal Hot Cross Buns

Ginger Date Hot Cross Buns

Ginger Date Hot Cross Buns

Whatever you make or bake over this Easter period, please pop a photo onto Twitter/Instagram? I love seeing your pictures and reading your comments.

Wishing you all a happy, safe Easter.

Sammie x

I’m thrilled to have my Cherry Bakewell Hot Cross Buns featured in The Guardian. To view the article by Stuart Heritage click on the link below.

https://www.theguardian.com/food/2021/mar/30/hot-cross-bun-bonanza-ten-brilliant-recipes-from-the-perfect-classic-to-prosciutto-and-parmesan

The Guardian newspaper article featuring hot cross bun recipes.

This recipe has been submitted to Baking Queen 74 for March’s Perfecting Patisserie.

March Perfecting Patisserie

 

No part of this post may be reproduced or duplicated without the written permission of the owner. Please seek my Disclosure Policy.

 

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Homemade Chelsea Buns

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Hi, so it’s mid November and the excitement for Christmas in our house is definitely building. We all love Christmas, even though we still have our daughter’s and my birthday to celebrate in December, before Christmas. These amazing Homemade Chelsea Buns are perfect for baking any time of the year, but especially in the run up to Christmas. The scent of cinnamon and bread, fills the house as these buns bake in the oven.

FF Homemade Chelsea Buns

I love the build up to Christmas. Stir up Sunday when we make our Christmas cake, advent calenders, present shopping, decorations. Spending time with friends and family, getting excited together.

As a family we all love each single thread that pulls together and makes a complete Christmas. The spicy scents, wafting from the kitchen, that evoke memories and shared experiences.

FF Homemade Chelsea Buns
Homemade Chelsea Buns

Creating a surprise

Our children and their parents, love these Homemade Chelsea Buns with a big mug of steaming coffee, or hot chocolate, for breakfast. Unravelling the light, spiced dough and uncovering juicy, plump, sweet, fruits. Sticky and sweet. Traditionally Chelsea Buns are finished with a sprinkle of sugar, however since discovering how good they taste with a lemon drizzle on top I wouldn’t want to make them any other way.

One of my favourite things to do at the weekend is to sneak downstairs, whilst everyone else is still asleep and make something scrumptious for breakfast. and that is exactly what I did a couple of weeks ago. I couldn’t sleep, so I snuck into the kitchen, fuelled by hot cups of tea and baked these Homemade Chelsea Buns.

Everyone was so happy when they awoke to the scent of home cooking and found a big plate of warm buns, waiting to be devoured, on the table.

Unfortunately, due to the early morning light, the photos weren’t great. Shame eh? So I made these again during the day and they were gone by the following afternoon! Happily I had snapped some photos, before they were all munched.

FF Homemade Chelsea Buns
Homemade Chelsea Buns

I wouldn’t want you to limit making these only over the festive season. They are however, a wonderful warm up to full on Christmas cooking and baking.

Recipe: Makes 12 Homemade Chelsea Buns

For the buns

500g/1lb 2oz  Strong White Bread Flour I use Shipton Mill (organic white bread flour)

10g Fast Action Dried Yeas – I use Allinson Dried Yeast in the green tub or sachets

250ml/8fl oz Whole Milk – at room temperature

2 Large Free Range Eggs

25g/1oz Caster Sugar

50g/2oz Unsalted Butter

10g Salt

225g/8oz Dried Mixed Fruits – alternatively, if you are not a fan of vine fruits, dried figs, dates, apricots and cranberries all work extremely well in this recipe.

100g/4oz Soft Light Brown Sugar

4tsp Cinnamon

For the glaze

150g/5oz Icing Sugar

Juice of 1 Lemon

Method: You will need a buttered or baking parchment lined 10″ x 12″ baking tin at least 2” deep (25cm x 30cm x 5cm).

Making the bun dough

In the bowl of a bread maker or a stand mixer, with a dough hook attached, add the milk, lightly beaten egg, caster sugar and yeast.

Add the flour, salt and butter.

Switch the bread maker cycle to dough and press start.

With a stand mixer, lower the dough hook and mix on medium speed until all the ingredients are combined. Continue mixing for a further 10 minutes. Turn the mixer off. Place all the dough into the bowl, cover with a clean cloth and leave until doubled in size – approximately 1-2 hours.

While the dough is proving mix the dried fruit, sugar and cinnamon together in a bowl. Set to one side.

Mix the dried fruit, sugar and cinnamon together.
Mix the dried fruit, sugar and cinnamon together.

When the bread maker has completed its dough cycle, restart for 2 minutes, to mix and knock back the dough.

With the stand mixer, once the dough has doubled in size, remove the cloth and turn out the dough on to a floured surface.

Shaping and filling the buns

  • Turn the bread out on to a floured surface and form into a ball.

Turn the dough out onto a floured surface.

 

  • Roll the dough out into a rectangle 12” x 9” (30cm x 22.5cm)

Roll the dough out into a rectangle.

 

  • Spinkle over the spiced fruit and sugar mixture so that it evenly covers the dough.

Sprinkle over the fruit/sugar mixture.

  • Roll the dough up as tightly as possible.

Roll up the dough as tightly as possible.

  • Ensure that the seam is underneath.

Ensure the dough seam is underneath.

  • Cut the rolled dough into 12 even portions. I find the easiest way is to cut the dough in half, cut each half in half and then cut each portion into 3.

Slice the rolled dough into 12 even portions.

  • Place the buns into the buttered/lined baking tin.

Pack the Chelsea Buns into a buttered pan.

Cover with a clean cloth, leave in a draught free place until doubled in size – approximately 30-45 minutes.

FF Homemade Chelsea Buns

Baking the buns and adding the lemon drizzle

  • Preheat the oven to 190C/170C fan, 10 minutes before the buns are ready
  • Place the tin in the middle of the oven and bake for 25-30 minutes.
  • The buns are cooked when they are golden and well risen.
  • As soon as the buns are baked remove from the oven.
  • Lift the baked buns out of the tin or use a pallet knife to loosen and lift the buns from the tin.
  • Place on to a cooling rack.
FF Homemade Chelsea Buns
Homemade Chelsea Buns
  • Weigh the icing sugar into a medium bowl. Stir briefly with a balloon whisk to break up any lumps.
  • Add the juice from one lemon.
  • Whisk the mixture together until it is smooth.
  • Either fill a small piping bag with the lemon icing, snip a small hole and pipe the drizzle diagonally across the buns, or use a spoon to drizzle over the icing.
FF Homemade Chelsea Buns
Homemade Chelsea Buns with a lemon icing drizzle.

Time to delve in and devour a bun. They are absolutely delicious warm. Whether it’s a family breakfast around the table, or after a long afternoon walk, these Homemade Chelsea Buns are perfect at any time!

These buns are at their best the day they are made. However a quick and I mean less than 10 seconds, ping in the microwave refreshes them the following day.

If you enjoyed baking these Homemade Chelsea Buns, you may also like:

Knotted Poppyseed Rolls

FF Knotted Poppyseed Rolls
Knotted Poppyseed Rolls

English Muffins

FF English Muffins
English Muffins

Sticky Pecan Sultana Buns

FF Homemade Chelsea Buns
Sticky Pecan Sultana Buns

Creating memories and new traditions is important to me. Food plays a crucial part in that. As we sit round the table for dinner, in front of the telly with snacks, or at the beach with a well packed picnic I am always aware that these will be the times we remember. One special memory, is of a bonfire night, spent with my sister and her family, toasting s’mores around the fire and laughing. That is when feasting truly is fun!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Sweat yeasted rolls filled with spices and dried vine fruits, overlaid with descriptive text

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