Bring a burst of bright, fruity flavor to your holiday table with these Tart Cherry Hot Cross Buns. This recipe reimagines the traditional spiced roll by swapping classic raisins for juicy, dried tart cherries, creating a sophisticated balance of sweetness and tang. Baked to a perfect golden brown in the All-Clad Pro-Release pan, these soft, pillowy buns are finished with their iconic flour-paste crosses and a shimmering glaze for a bakery-standard finish that’s as beautiful as it is delicious.

TYPE DESSERT
SERVES 12 BUNS
DIFFICULTY MODERATE
PREP TIME 30 MINUTES (+ 2 hours rising)
COOK TIME 20 MINUTES

Ingredients

 

  • 4 cups Bread flour

  • ¼ cup Sugar

  • 2 tsp Yeast

  • 1 tsp Cinnamon

  • ½ tsp Allspice

  • 1 cup Warm milk

  • 1 Egg, 4 tbsp melted butter.

  • 1 cup Dried tart cherries (soaked in warm water for 10 mins and patted dry).

  •  ½ cup Flour mixed with 5 tbsp Water (thick paste).

  •  2 tbsp Apricot jam or simple syrup.

A close-up of a hand using tongs to flip a golden-brown cauliflower steak in a stainless steel pan, set in a bright kitchen. Cooking in focus.A close-up of a hand using tongs to flip a golden-brown cauliflower steak in a stainless steel pan, set in a bright kitchen. Cooking in focus.

Directions

  1. Mix & Knead: Combine dough ingredients and knead until smooth. Fold in your cherries last so they don't stain the dough too much. Let rise in a warm spot for 1 hour or until doubled.

  2. Shape: Divide into 12 even balls. Place them in a greased rectangular baking pan (similar to the All-Clad Pro-Release pan in your photo). Cover and let rise for another hour.

  3. The Crosses: Using a piping bag (like the one on your cutting board), pipe lines of the flour paste across the rows of buns to create the signature "X".

  4. Bake: Bake at 375°F (190°C) for 20 minutes until golden brown.

  5. Finish: While still warm, brush with the jam or syrup for that professional shine.

Pro Tip

The "Double-Glaze" Technique

For a truly deep, mirror-like shine that stays tacky and sweet, don't just glaze once. Follow this two-step process:

  1. The Hot Soak: As soon as the buns come out of the oven—literally within the first 60 seconds—brush them with a warm simple syrup (equal parts sugar and water) or a sieved apricot jam. The heat of the buns will "pull" the syrup into the crust, keeping it soft.

  2. The Cold Set: Wait five minutes, then apply a second, thinner layer of the glaze. This second layer sits on the surface rather than soaking in, creating that high-gloss, "jewel-like" appearance.

Why it works with your gear

Using a stainless steel server is crucial when working with glazed buns. The thin, offset edge allows you to slide under the sticky glaze without tearing the delicate, caramelized bottom of the bun, ensuring every piece looks as good on the plate as it does in the pan.

RECIPE BY THE ALL-CLAD KITCHEN