Pear and dark chocolate hot cross buns

    2 hours 40 min

    This is a variation of hot cross buns with pears and dark chocolate chunks. Nothing omitted from the traditional recipe, still the blend of cinnamon and mixed spice, still the sultanas (debate can be had over whether you would use raisins, currants or mixed dried fruit), but the inclusion of a couple of finely chopped conference pears (the best) and 100g of dark chocolate chunks. No need to split and put butter on them, these stand alone to be enjoyed as they are.


    Gloucestershire, England, UK
    2 people made this

    Makes: 12 buns

    • 180ml full fat milk
    • 7g fast action dried yeast
    • 500g plain flour
    • 80g unsalted butter
    • 1 pinch salt
    • 60g caster sugar
    • 2 teaspoons mixed spice
    • 2 teaspoons cinnamon
    • 50g sultanas
    • 100g dark chocolate chunks
    • 2 conference pears, finely chopped
    • 1 large egg, beaten
    • For the crosses
    • 50g plain flour
    • 50ml water
    • For the glaze
    • 60g caster sugar
    • 2 tablespoons water

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr40min rising  ›  Ready in:2hr40min 

    1. Grease a rectangular cake tin about 25x30cm or bigger, deep enough to take the buns.
    2. Warm the milk for 25 seconds in a microwave. Add the yeast to the milk and let it stand for about 10 minutes until frothy.
    3. Sift the flour into a large bowl and cut the butter into it. Rub the butter into the flour until it resembles fine breadcrumbs. Add the salt, sugar, spices, sultanas, chocolate chunks and chopped pear. Stir all that in until it’s well combined. Next, add the egg and the milk/yeast mixture. Using a wooden spoon or similar stir all this together until it starts to form a dough.
    4. Remove the dough to a lightly floured surface and knead it for 5 to 10 minutes. Put the dough in a lightly oiled bowl, cover with a clean tea towel and put in a warm place until doubled in size, about 1 to 2 hours.
    5. Knead again for a couple of minutes and then cut into 12 equal size buns. Rolled each one into a ball in the palms of your hands and then squash them ever so slightly. Space them out in the tin, allowing a little room between each one to rise, and then cover again with a tea towel. Return to a warm place for 30 minutes.
    6. Pre-heat your oven to 200 C / Gas 6.
    7. Whilst the buns are proving prepare the ‘cross’ mixture. Just add the flour and water together and give it a good beating with a fork until it’s well blended and not lumpy. Add to a piping bag (or a plastic bag with a corner cut off). Once the 30 minutes are up just pipe the crosses across the top of each bun.
    8. Bake for 30 minutes.
    9. About 10 minutes before they come out of the oven, prepare your glaze. Simply add the sugar and water to a small saucepan and heat until all the sugar has dissolved. Once they come out of the oven, whilst still hot, brush over the top of each bun.
    10. Let them cool. They are ready to eat once the glaze has set. You can eat them warm or cool – your choice.


    Stored in an airtight container they last for a couple of days.

    See it on my blog

    The Battling Baker

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