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freshly baked chocolate chip hot cross buns
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Chocolate Hot Cross Buns

Full of chocolate and with a hint of spice, my soft and fluffy Hot Cross Buns are perfect for Easter breakfast, brunch, or just with a coffee. Kids of all ages are sure to love them!
Prep Time25 minutes
Cook Time25 minutes
Rising2 hours 30 minutes
Course: Afternoon Tea, Breakfast, brunch, Snack
Cuisine: American, Australian, English
Servings: 15

Ingredients

Buns

  • 560 g Plain Bread Flour
  • 1 tsp Pumpkin Spice or mixed spice
  • ½ tsp Cinnamon
  • pinch Salt
  • 60 g Butter, melted and cooled
  • 170 g Caster Sugar
  • 7 g Dry Yeast 1 sachet or 2 tsp
  • 375 ml Lukewarm Milk
  • 35 g Cocoa
  • 1 Egg lightly beaten
  • 150 g Dark Chocolate Chips

Crosses

  • ⅓ cup Flour
  • ¼ cup Water
  • 2 tsp Sugar

Glaze

  • ½ cup Sugar
  • ½ cup Water

Instructions

Buns

  • Place the milk in a small jug or bowl, then stir in the yeast and a spoonful of the sugar. Leave for 5 minutes, until frothy
  • In the bowl of a stand mixer, combine the flour, cocoa, spices and salt
  • Make a well in the centre, then add the yeast mixture, egg, melted butter and remaining sugar
  • Using a dough hook, mix on low-medium for 5 minutes, until smooth. Mixture will be quite sticky!
  • Add the chocolate chips and stir mix through on low
  • Transfer dough to a large, clean and oiled bowl. Cover with plastic wrap, then a tea towel and leave in a warm place until doubled in size (1½-2 hours)
  • Turn dough onto a floured work surface and divide the dough into 3 equal parts. Cut each third into 5 pieces and roll each into a ball
  • Place the buns into a lined 23cmx34cm deep cake pan, leaving an equal distance between each bun
  • Cover again and place in a warm spot to rise -about another 45 minutes
  • While dough is rising, preheat the oven to 200° celsius

Crosses

  • Mix together the flour, sugar and enough of the water to make a smooth, pipable paste.
  • Once the buns have finished their second rise, scoop the crosses mixture into a snap lock bag and snip off the end to make a piping bag
  • Pipe crosses in long straight lines across all of the buns
  • Bake in a 200° oven for 10 minutes, then reduce heat to 180° for another 13-15 minutes

Glaze

  • Glaze (sugar syrup) can be made while the buns are rising
  • In a small saucepan. place the sugar and water
  • Bring to a boil, then simmer for 5 minutes. Put aside until after buns have finished cooking
  • Once cooked, remove buns from oven and immediately brush enough of the glaze to liberally coat the top of each bun
  • Remove buns from pan, break apart and enjoy!