Chocolate hot cross buns are such a fun twist on the classic! They’re soft, lightly spiced, and loaded with melty chocolate chips—perfect for Easter or just because you feel like baking something amazing. Trust me, the smell of these coming out of the oven is reason enough to make them.
The combination of warm spices and chocolate makes these buns so special. As they bake, the chocolate turns gooey and irresistible, and the buns get beautifully golden on top. Slather a bit of butter on a warm one, and you’ve got yourself the ultimate treat.
Don’t worry if you haven’t made hot cross buns before—this recipe is super straightforward and easy to follow. Grab a cup of tea, and let’s make a batch of these delicious chocolate buns together. You’re going to love them!
If you prefer a traditional spiced bun, try these Hot Cross Buns!
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Ingredients & Substitutions
- All-purpose flour – you can use all-purpose flour or bread flour for this recipe.
- Active dried yeast – yeast activates the dough, which is essential for perfect rise and soft, fluffy texture. You can substitute with instant yeast 1:1.
- Brown sugar – light brown sugar.
- Egg – at room temperature.
- Warm water – warm water wakes the active dried yeast, setting the stage for a well-risen dough. It should be warm, not hot.
- Warm milk – this helps make the bread soft and pillowy.
- Butter – melted unsalted butter. If you use salted butter, omit the salt in the recipe.
- Chocolate chips – use your favourite kind, milk, semi-sweet or dark chocolate works. You can substitute this with sultanas if you’d prefer.
- Cinnamon – this gives the hot cross buns a subtle spice flavour.
- Salt – to flavour and season the dough.
- Maple syrup – to glaze the top of the hot cross buns. You can also use honey or golden syrup.
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How to Make Chocolate Hot Cross Buns
Step 1: In a stand mixer or large mixing bowl, combine warm milk, water, 1 tablespoon of brown sugar, and yeast. Allow the yeast to activate for about 2 minutes. Ensure that the water and milk are around 43°C (110°F) to avoid killing the yeast.
Once the yeast is bubbly, give it a quick stir. Then, add the cocoa powder and 2 cups of flour, mixing everything together. Cover the bowl and let it sit for 30 minutes.
Step 2: In another bowl, whisk together the melted butter and remaining brown sugar. Beat in the egg, then add the salt, cinnamon, mixed spice, vanilla extract, and chocolate chips. Mix until everything is well combined.
Step 3: Add the wet ingredients to the dough mixture with the remaining flour, and knead with the dough hook for 3 to 4 minutes.
If the mixture appears too dry, add a small amount of water. Add more flour if it is too sticky and not clearing the bowl.
No stand mixer? Knead the dough by hand on a lightly floured surface for 10 minutes. Kneading is done by pushing the dough away from you with the heel of your hand, then folding the top back over like an envelope, quarter-turning and repeating. You should aim for the dough to come together and form a soft ball that springs back when pressed lightly.
Step 4: Divide the dough into four even pieces. Then, divide each piece into three. This will give you 12 hot cross buns.
Shape each piece into a small ball by turning the edges of the dough under and pinching them together into a smooth ball shape.
Step 5: Place in a lined casserole dish or baking tin about 1cm apart and cover with cling film or a kitchen towel. Leave them in a warm spot to double-size for about 30 minutes to an hour.
Step 6: Mix the flour, cocoa powder, and water for the hot cross bun crosses while the buns rise. Add this to a piping or small zip lock bag with the tip cut off.
Step 7: About 20 minutes before your buns are risen, preheat your oven to 220°C (425°F).
Step 8: Once the hot cross buns are risen, pipe the flour mixture across the buns vertically and horizontally.
Step 9: Bake the hot cross buns for 20-25 minutes or until they are nice and golden brown and the dough is cooked inside.
Step 10: Add the maple syrup and water to a small bowl and heat for 30 seconds in the microwave. Stir to combine. Once the buns are removed from the oven, brush the glaze over the top to give them a beautiful glossy shine.
Step 11: After 10 minutes, transfer the buns to a cooling rack.
How To Store
At Room Temperature – To store homemade hot cross buns at room temperature, place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to 3 days.
Refrigerate – Avoid putting them in the fridge as they will go stale quickly.
Freeze – For longer storage, you can freeze the hot cross buns. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you are ready to eat them, simply thaw them at room temperature and enjoy.
Can I use instant yeast instead of dried active yeast?
Yes, you can. It can be substituted 1:1. Using instant yeast can speed up the rising process, so be careful not to overproof the dough by reducing rise times.
Chocolate Hot Cross Buns
Ingredients
Hot Cross Buns
- ½ cup water warm
- ½ cup whole fat milk warm
- ½ cup plus 1 tablespoon light brown sugar
- 4 teaspoons active dried yeast
- ⅓ cup butter (75g) melted
- 1 large egg
- 1 teaspoon salt
- 3 ¾ cups all-purpose flour
- ¼ cup cocoa powder sifted
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Pastry Crosses
- ¼ cup all-purpose flour
- 1 tablespoon cocoa powder sifted
- 3 tablespoons water
Glaze
- 1 tablespoon water
- 1 tablespoon maple syrup or golden syrup
Instructions
- In a stand mixer or large mixing bowl, combine warm milk, water, 1 tablespoon of brown sugar, and yeast. Allow the yeast to activate for about 2 minutes. Ensure that the water and milk are around 43°C (110°F) to avoid killing the yeast. Once the yeast is bubbly, give it a quick stir. Then, add the cocoa powder and 2 cups of flour, mixing everything together. Cover the bowl and let it sit for 30 minutes.
- In another bowl, whisk together the melted butter and remaining brown sugar. Beat in the egg, then add the salt, cinnamon, mixed spice, vanilla extract, and chocolate chips. Mix until everything is well combined.
- Add the wet ingredients to the dough mixture with the remaining flour, and knead with the dough hook for 3 to 4 minutes. If the mixture appears too dry, add a small amount of water. Add more flour if it is too sticky and not clearing the bowl.
- Divide the dough into four even pieces. Then, divide each piece into three. This will give you 12 hot cross buns. Shape each piece into a small ball by turning the edges of the dough under and pinching them together into a smooth ball shape.
- Place in a lined casserole dish or baking tin about 1cm apart and cover with cling film or a kitchen towel. Leave them in a warm spot to double-size for about 30 minutes to an hour.
- Mix the flour, cocoa powder, and water for the hot cross bun crosses while the buns rise. Add this to a piping or small zip lock bag with the tip cut off.
- About 20 minutes before your buns are risen, preheat your oven to 220°C (425°F).
- Once the hot cross buns are risen, pipe the flour mixture across the buns vertically and horizontally.
- Bake the hot cross buns for 20-25 minutes or until they are nice and golden brown and the dough is cooked inside.
- Add the maple syrup and water to a small bowl and heat for 30 seconds in the microwave. Stir to combine. Once the buns are removed from the oven, brush the glaze over the top to give them a beautiful glossy shine.
- After 10 minutes, transfer the buns to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
