Give your hot cross buns a special twist

This traditional hot cross bun recipe with an added twist will add a spark to any Easter celebration.

This recipe combines traditional flavours with dark chocolate and dried cherries and makes approximately 12 buns (depending on your desired size).



  • 6 tablespoons of unsalted butter
  • ¾ cup of low-fat buttermilk, if you don’t have buttermilk check out these substitutes
  • 50 grams of dried yeast
  • 4 tablespoons of agave nectar
  • 4 eggs
  • 4 ¼ cup of white whole wheat flour
  • 1 teaspoon of salt
  • 1 teaspoon of cinnamon
  • ⅓ cup of dried cherries
  • ⅓ cup of dark chocolate chips
  • 1 tablespoon of water


  • ¾ cup powdered sugar
  • 1 tablespoon skim milk
  • 1 teaspoon of vanilla


  1. Melt the butter and leave to cool
  2. Heat the buttermilk in a saucepan until warm, ensure that it does not start to boil. Mix in a large liquid measuring cup with the yeast and combine with one tablespoon of agave nectar. Leave the mixture to sit for 10 minutes until bubbles start to form.
  3. Whisk in three eggs, cooled butter, and three tablespoons of agave nectar into the mix.
  4. In a medium bowl whisk flour, salt, and cinnamon together until combined.
  5. Combine the buttermilk mixture with the flour using a dough hook and mixer or your hands until a dough forms. Then knead the dough for 10 minutes until pliable and smooth.
  6. Create a hole in the middle of the dough and place in cherries and chocolate. To disperse the cherries and chocolate evenly continue to knead. Form a large ball and place the dough into a large, oiled bowl.
  7. Cover the bowl with cling wrap and place in a draft-free area for 2 to 2 ½ hours or until the dough have more than doubled in size.
  8. Form 12 balls and place in an oiled baking dish (approximately 9 by 13 inches).Cover with cling wrap and leave to rise for 1 to 1 ½ hours until the rolls have doubled in size and are pressing against each other.
  9. Preheat the oven to 175 degrees Celsius fan force. In a bowl whisk 1 egg with water. Once you have cut a cross in each roll brush the buns with the egg wash. Place the buns on the middle rack and bake for 25 to 30 minutes until lightly brown. Leave to cool for 10 minutes
  10. To make a glaze mix all the ingredients together and by using a spoon brush the glaze across the cuts in the buns to make a traditional cross.

This recipe was inspired by Daily Dish. Other twists on the traditional hot cross bun includes a flavoured trifle, choc-caramel, and zesty blueberry.