Chocolate Hot Cross Buns



For the yeast mixture:

  • 375 ml milk, warmed (see note 1)
  • 2 teaspoon dried yeast, (see note 2)
  • 1 teaspoon sugar, caster or superfine

For the buns:

  • 600 grams plain flour, (all purpose four)
  • 50 grams cocoa powder, Dutch processed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 50 grams sugar, caster or superfine (see note 3)
  • 80 grams butter, melted
  • 1 egg
  • 125 grams chocolate chips, (see note 4)

For the chocolate crosses:

  • 50 grams plain flour, (all purpose foour)
  • 50 grams sugar, caster or superfine
  • 1 tablespoon cocoa powder, heaped
  • 100 ml water

For the glaze:

  • 2 tablespoon raspberry jam, warmed in the microwave for 20 secs


For the yeast mixture:

  1. Combine the milk, yeast and sugar in a small bowl or jug and whisk until well combined. Set aside for 5 minutes until the mixture becomes frothy and the yeast has activated.

For the buns:

  1. Using the large bowl of a stand mixer with the dough hook attached, add the flour, cocoa powder, mixed spice, yeast mixture, melted butter and egg. Mix at a low speed for 5 minutes until you have a soft dough (it will also be a little sticky - that's fine). Cover with plastic wrap and allow the dough to rise for 1.5 - 2 hours. Alternatively, you may like to use a wooden spoon to bring everything together and knead the dough on a floured surface before proofing.
  2. Return the bowl to your stand mixer, add the chocolate chips and knead for 1 minute. Make sure that the chocolate chips are evenly distributed.
  3. Place the hot cross bun dough on a floured surface and knead lightly.
  4. Using a sharp knife, divide the dough into 15 equal pieces. (see note 5)
  5. Roll the dough into smooth balls and place in a lined and greased baking tray - my baking tray measured 20cm x 30cm or 8" x 12 ". Cover with a damp tea towel and allow them to proof for a further 30 minutes.

For the chocolate crosses:

  1. Combine the flour, sugar, cocoa powder and water in a small bowl and whisk until smooth. Place the piping mixture in a piping bag or use a Ziploc bag with the corner cut off. The mixture should resemble the consistency of pancake batter for reference.
  2. Preheat your oven to 180 deg C and pipe crosses along the top of the risen buns. Cook in a preheated oven for 20 minutes until the buns are cooked through.
  3. Allow them to rest in the baking pan for 5 minutes and brush generously with warm raspberry jam - before removing and placing them on a wire rack to cool for a further 20 minutes. Serve the warm buns with plenty of butter.


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