Description
These Chocolate Hot Cross Buns are a rich and decadent twist on the traditional Easter treat, combining soft spiced dough with chunks of chocolate and a sweet cross on top.
Ingredients
- 3½ cups (17½ oz/497 g) all-purpose flour
- ¼ cup (1¾ oz/50 g) sugar
- ⅓ cup (1 oz/30 g) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 2¼ teaspoons (1 packet) active dry yeast
- 1¼ cups (10 fl oz/300 ml) whole milk, lukewarm
- 1 large egg
- ¼ cup (2 oz/57 g) butter, melted
- 1½ cups (9 oz/255 g) chopped chocolate or chocolate chips
- ½ cup (2 oz/57 g) raisins or currants (optional)
- ½ cup (2½ oz/71 g) all-purpose flour (for the cross)
- 6 tablespoons (3 fl oz/90 ml) water (for the cross)
- ⅓ cup (2¾ oz/78 g) sugar (for the glaze)
- ⅓ cup (2¾ fl oz/78 ml) water (for the glaze)
Instructions
- In a large bowl, mix the flour, sugar, cocoa powder, cinnamon, nutmeg, salt, and yeast.
- Add the warm milk, egg, and melted butter. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for about 1½ hours or until doubled in size.
- Punch down the dough and mix in the chocolate and raisins (if using).
- Divide the dough into 12 equal pieces and shape into balls. Place them on a baking tray lined with parchment paper, close together but not touching.
- Cover and let rise for another 45–60 minutes until nearly doubled.
- Preheat the oven to 375°F (190°C).
- Mix ½ cup flour and 6 tablespoons water to make a thick paste. Pipe a cross on each bun using a piping bag or ziplock bag with the corner snipped.
- Bake for 25–30 minutes, or until the buns are cooked through and sound hollow when tapped.
- While baking, make the glaze by boiling ⅓ cup sugar and ⅓ cup water until dissolved. Brush the hot buns with the glaze right after baking.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- You can replace raisins with dried cherries or leave them out entirely.
- Dark or milk chocolate both work well in this recipe.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
