finely grated zest of 2 blood orangesplus juice of 1/2
1/2teaspoonfreshly grated nutmeg
75mlwater(1/4 cup + 1 tablespoon)
150gdark chocolate chips(1 cup)
90gdried cherries(3/4 cup)
For the crosses
75gplain flour(1/2 cup)
For the glaze
juice of 1/2 a blood orange
Place the milk in a saucepan along with the butter, cardamom pods, cloves, vanilla paste and almond extract, if using. Heat gently until the butter has melted then remove from the heat and set aside to infuse whilst you prepare the other ingredients.
In a large bowl (or the bowl of your stand mixer) place the flour, salt, sugar, yeast, orange zest, cinnamon, cardamom and nutmeg. Remove the whole spices from the warm (not hot) milk and add to the flour mixture along with the eggs and 60 ml (1/4 cup) of water. Mix until a rough dough forms, adding more water if needed (I added another tablespoon but you may need more, or less). Knead for 5-10 minutes until the dough is smooth and elastic. The dough should be soft and a little sticky.
Place the dough in an oiled bowl and cover tightly with cling film. Leave to prove for an hour in a warm place, though it may need longer, until doubled in size.
Whilst the dough is proving, halve the dried cherries and soak in the juice of half a blood orange.
Once the dough has doubled in size, remove from the bowl and knock it back on a lightly floured surface (knead until all of the air has been knocked out). Drain the soaking liquid from the cherries. Sprinkle the chocolate chips and cherries onto the dough and thoroughly incorporate them by kneading and folding the dough. Leave to prove for another hour or so, until doubled in size again.
Preheat the oven to 200ºC (400ºF). Knock back the dough for a final time and divide into 12 pieces. Shape each piece into a ball and place onto 2 baking sheets lined with a baking mat or parchment paper - 6 on each sheet. Place them quite snug together but not touching. Place each sheet into a large plastic bag (or use more cling film) and leave in a warm place to rise for one final time, until almost doubled and the dough springs back if touched gently. Gently score a cross into the top of each bun using a sharp knife.
Mix together the flour and water for the crosses until smooth. Place into a piping bag or freezer bag with the corner snipped off and pipe crosses across the top of each bun. The flour/water mixture is sticky - confidence is the key to even crosses!
Bake for 15-20 minutes until golden brown - keep an eye on them! Whilst the buns bake, place the juice of half a blood orange in a small saucepan along with the icing sugar and heat until the sugar is dissolved. Brush the tops of the buns with the glaze as soon as they come out of the oven.
Wait a few minutes (if you can!) before splitting one open, spreading liberally with butter and eating joyfully!
When I made these I found that they took a long time to prove, even when my house was warm. That's not to say that they would for you, an hour should be sufficient for the dough to double in bulk each time, but conditions vary and bread doughs are very temperamental! So that said, I'd recommend going for an overnight prove if you need these early in the day. A lot of recipes recommend proving in the fridge overnight but I personally haven't had any success with this route. If it were me, I would leave it out overnight in my (cool) kitchen, and then proceed in the morning. If I give it a go, I'll update the recipe accordingly!I use my stand mixer for this because it kneads dough far more effectively than I can - the dough should be fairly soft and a little sticky so you might prefer to use your hands.I have a fan oven and I turned it down to 180ºC (350ºF) about halfway through cooking. Gauge the cooking time/temperature based on how your oven tends to cook, just take care not to burn them!Nutrition label is for 1 hot cross bun.Recipe heavily adapted from Paul Hollywood.