Okay, maybe it hasn’t quite got to the obsessive stage yet, but it could be developing into a worrying habit, since this is the second time I have made hot cross buns within the space of a week! See previous post Supersize Hot Cross Buns.
But I found some coconut milk powder in the cupboard that needed using up and I thought more hot cross buns! So what goes with coconut? Cherries: glistening glace cherries, sticky like sweets, tasting not so much of cherry, but sweetness and sin. To give the buns an extra hit of cherry flavour, I also threw in some dried sour cherries. To ramp up the coconut flavour I used a tin of coconut milk, which I felt also gave the dough a smooth silky texture, some desiccated coconut and the aforesaid coconut milk powder, saving some to use in the icing. Icing, I hear you say, hot cross buns do not have icing! Well these ones do, and using the coconut powder really enhanced the coconut flavour, along with a final sprinkling of desiccated coconut. The only thing is, you need to cut the top off if you are going to toast them, as you could make a right mess of your toaster otherwise.
Now I would quite like to make raspberry and almond hot cross buns, using whole toasted almonds, or ginger and pecan, or, but then again, maybe I had better walk these buns off before I make any more.
Method for making Cherry and Coconut Hot Cross Buns
Use your favourite hot cross bun recipe. Everyone has a favourite, right? Basically, replace the milk with coconut milk, replace the sultanas and raisins with a mix of glace and sour cherries, throw in some desiccated coconut and some coconut milk powder. I used about 75g of each of the desiccated and coconut milk powder.
Then once they have been cooked, leave them until they are cold, make a simple icing using coconut milk powder, icing sugar in about equal quantities and just enough water to make a thickish icing and pipe crosses on top.
Would I make these again?
Yes, the flavours really worked and it made a light airy bun.