A Chocolate Twist On A Classic
Chocolate and Easter make a surprisingly delicious pairing. These Chocolate Hot Cross Buns take the traditional spiced bun and give it a richer, more indulgent twist, with plenty of chocolate folded into a soft, fluffy dough. Finished with the signature crosses and baked until beautifully golden, they make a wonderful Easter breakfast or afternoon treat.
Alright, let’s bake!
Why You’ll Love this Recipe
- Soft and fluffy – A tender, pillowy texture that stays soft after baking.
- Rich chocolate flavour – Chocolate is worked into the dough for a deliciously rich taste.
- Warmly spiced – Classic hot cross bun spices give them that familiar Easter flavour.
- Chocolate in every bite – Perfect for chocolate lovers without being overly sweet.
- Perfect for Easter – Enjoy them fresh, toasted with butter, or as part of an Easter breakfast.
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Buy Now → Watch the Video Tutorial
Tips for Success
- Don’t add too much flour: The dough should be soft and slightly tacky. Adding too much flour can result in dry, dense buns.
- Knead the dough well: Proper kneading helps develop the gluten, giving the buns their soft and fluffy texture.
- Give the dough enough time to rise: The rising time will depend on the temperature of your kitchen. Look for the dough to become noticeably puffy rather than relying only on the clock.
- Shape the buns evenly: Divide the dough into equal portions and shape each piece into a smooth, tight ball. This helps the buns bake evenly.
- Don’t rush the second rise: The shaped buns should become light and puffy before baking. Under-proofed buns can be dense, while over-proofing can affect their shape.
- Pipe the crosses gently: Use a steady hand to pipe the flour paste across the risen buns. Try not to press down on the dough.
- Keep an eye on the baking time: Chocolate can make the buns look darker as they bake, so check them towards the end of the recommended baking time to avoid over-browning.
- Let them cool slightly: Allow the buns to cool for a few minutes before serving so the crumb can settle while they remain lovely and soft.
How to Serve
- Enjoy them warm: Serve fresh from the oven while they’re still soft and warm.
- Add butter: Slice them in half and spread with butter for a simple, delicious treat.
- Toast them: Lightly toast them for crisp edges while keeping the centre soft.
- Pair with a drink: Enjoy with a cup of tea or coffee for a lovely Easter breakfast or afternoon treat.
How to Store
- At room temperature: Once completely cooled, store in an airtight container for 2–3 days.
- To refresh: Warm them gently in the microwave for a few seconds or lightly toast before serving.
- To freeze: Wrap the cooled buns individually and place them in a freezer-safe bag or container for up to 3 months.
- To thaw: Thaw at room temperature, then warm or toast before serving.
Frequently Asked Questions
Yes. You can use milk chocolate if you prefer a sweeter, milder chocolate flavour. Dark chocolate works particularly well with the warm spices in these buns.
Dense buns are often caused by adding too much flour, under-kneading the dough, or not allowing enough time for the dough to rise. Make sure the dough becomes soft, smooth and elastic, and allow it to rise until noticeably puffy.
After the second rise, the buns should look noticeably puffy and feel light and airy. They should have expanded nicely without becoming overly swollen.
Yes. You can prepare the dough ahead and allow the shaped buns to rise slowly in the refrigerator overnight. Bring them back towards room temperature before baking.
Warm them gently in the microwave for a few seconds, or slice them in half and lightly toast them. Serve with butter for an extra delicious treat.
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Chocolate Hot Cross Buns
- Prep Time: 30 mins
- Proof Time: 2 hrs 45 mins
- Cook Time: 25 mins
- Total Time: 3 hours 40 minutes
- Yield: 12 buns 1x
- Category: afternoon tea, Breakfast, Lunch, Snack
- Method: Bake
- Cuisine: European, Western
Description
Choc Cross Buns are soft, spiced Easter buns with chocolate chips and a hint of orange zest. A delicious, chocolatey twist on the classic bun — irresistible fresh out of the oven or toasted with butter!
Ingredients
- For the Dough
- 55 g unsalted butter
- 80 g golden caster sugar
- 1 tsp mixed spice
- 275 ml milk
- 1 large egg
- 450 g strong white bread flour
- 45 g cocoa powder
- 7 g dried yeast
- zest of an orange
- 1 tsp salt
- 100 g dark chocolate chips
- For the Cross
- 2 tbsp flour
- 3 tbsp water + a splash more
- For the Glaze
- 1 tbsp apricot jam
- 1 tsp water
Instructions
- Bloom the Yeast
- In a saucepan, melt the butter with the milk, orange zest and sugar over low heat. Once the butter is melted and sugar is dissolved, remove from heat and allow to cool until lukewarm (important — too hot will kill the yeast).
- Stir in the dried yeast. Cover and let sit for 5–10 minutes, until foamy.
- Make the Dough
- In the bowl of a stand mixer, combine bread flour, cocoa powder, mixed spice, and salt. Mix well.
- Add the bloomed yeast mixture and the egg to the dry ingredients. Use the dough hook attachment to knead, stopping once or twice to scrape down the sides. Knead for 8–10 minutes, until the dough is smooth and passes the windowpane test.
- Transfer dough to a floured surface. Knead the chocolate chips by hand to avoid them breaking, until they are evenly distributed.
- Place dough in an oiled bowl. Cover with cling film and let rise for about 1 to 2 hours, until puffy and doubled in size.
- Shape the Buns
- Turn dough onto a floured surface. Gently press to release air. Weigh the dough (1050 g) and divide into 12 equal pieces (around 87.5 g each). Shape each into a ball by tucking the edges underneath, then pinch the end together and roll on work surface to form a ball.
- Place buns onto a lined baking tray, leaving a little space between each. Cover with a tea towel and allow to rise for about 45 minutes, until puffy and slightly touching each other.
- When you are close to the end of the 2nd rise, preheat the oven to 180°C fan (350℉).
- Make the Cross Mixture
- Mix flour and water to a pipeable consistency. Transfer to a piping bag, snip a small hole, and pipe a cross over each bun.
- Bake the Buns
- Bake in the preheated oven at 180°C fan (350℉) for about 25 minutes, until the tops are set and bottoms sound hollow when tapped.
- Glaze the Buns
- Mix the apricot jam and warm water. If you like, you can strain through a sieve to create a smooth glaze.
- While the buns are still warm, brush with glaze to a beautiful glossy finish.
- Transfer the buns onto a wire rack and remove the parchment paper.
- Serve the Buns
- Slice a bun in half and spread generously with butter! Enjoy and happy Easter! Go on…have another one…
Equipment
Buy Now → Notes
- Watch my video tutorial here to see how easy they are to make.
- If you are not a fan of spices, feel free to omit them, it will still be delicious.
- Use any kind of chocolate chips you like — dark, milk, or even a mix.
Final Thoughts
These Chocolate Hot Cross Buns are a delicious way to put a chocolatey spin on a traditional Easter favourite. Soft, warmly spiced and filled with chocolate, they’re wonderful fresh from the oven or lightly toasted with a generous spread of butter. If you love hot cross buns and chocolate, this is one Easter bake worth making.
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
