I love Easter because I think all supermarkets should sell Hot Cross Buns (or maybe just fruit buns) all year around. They are so delicious. Even though I’m usually not a fan of chocolate, I love this Chocolate Hot Cross Buns recipe as the fruit and chocolate just bring out the flavour in each other – plus they are a super fun project to make over the Easter Holidays with the kids.
Chocolate Hot Cross Buns
12
servings30
minutes20
minutes320
kcal50
minutesThe classic meets chocolate indulgence: soft hot cross buns studded with chocolate chips replace tradition with a sweet twist. Perfect for Easter brunch or anytime you crave that cross-bun comfort with extra treat appeal.
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Ingredients
7 gram Dried yeast
1.5 cups Milk-warmed to blood temperature
0.25 cup Caster sugar
4 cups Flour-plain
0.5 cup Cocoa Powder
1 Egg-lightly beaten
0.5 cup Chocolate Buttons
1 tsp Gelatin
1 tbsp Water
Flour Paste for cross
0.25 cup Flour
2 tsp Caster sugar
2.5 tbsp Water
Directions
- How to Make Chocolate Hot Cross Buns:
- Grease a deep square cake pan.
- Place the dried yeast, milk and one tablespoon sugar in a bowl. Mix well to dissolve yeast.
- Set aside in a warm place for 10 minutes or until foamy.
- Sift flour and cocoa into a bowl.
- Rub in butter until mixture resembles fine breadcrumbs.
- Make a well in center and add the yeast mixture, egg and remaining sugar. Stir to combine.
- Turn dough onto a lightly floured surface. Knead for 1 minute.
- Transfer to a lightly oiled bowl. Cover with oiled plastic wrap.
- Set aside in a warm place for 1 hour or until doubled in size (perfect places include the microwave, or in a sink of hot water).
- Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth.
- Add choc bits. Knead to combine. Roll into 16 balls.
- Place in prepared pan. Cover.
- Set aside in a warm place for 30 minutes or until slightly risen.
- Preheat oven to 200°C/180°C fan-forced.
- Meanwhile, make paste Combine flour, sugar and 21/2 tablespoons cold water in a bowl.
- Spoon into a snap-lock bag.
- Snip 1 corner from bag. Pipe crosses onto buns.
- Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced.
- Cook for 20 minutes or until golden and cooked through.
- Meanwhile, sprinkle gelatin over boiling water in a heatproof jug.
- Stir with a fork until gelatin has dissolved. Place buns, top-side up, on a wire rack.
- Brush tops with gelatin mixture. Cool. Serve with butter.
- Recipe Hints and Tips:
- Chocolate Hot Cross Buns are suitable to freeze for up to four months.
- Recipe submitted by Casey Butterworth
Here is our delicious recipe for Chocolate Hot Cross Buns!
You can pick up dried yeast from the baking section of your local Supermarket – grab the satchets if you don’t bake with yeast very often – as it is pre-measured out and because it is individually packed, the yeast will stay fresh.
Have a look at some of our other delicious Easter recipes!
Chocolate Hot Cross Buns
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