Chocolate Hot Cross Buns

Make your Easter extra special with these soft and chocolatey hot cross buns! Packed with rich flavour and perfect for sharing, this recipe is a must-try treat.

Course Baking, Breakfast, Dessert, Snack

Cuisine British

Keyword chocolate hot cross buns, easy hot cross buns

Prep Time 2

Cook Time 20

Total Time 2 20

Servings Serves

Calories 362kcal

Author Makyla Baines

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

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.

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