Chocolate Hot Cross Buns
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About our Chocolate Hot Cross Buns recipe
Hot Cross Buns are undeniably a classic Easter bake - but chocolate's also a firm fixture at Easter, so why not combine these two classics to make the ultimate Chocolate Hot Cross Bun?
We've used chopped milk chocolate in this recipe to create a delicious, oozing chocolate centre in each bun - but you could substitute chocolate for any other chopped chocolate you like. Why not try chunks of Terry's Chocolate Orange or even white chocolate?
Method
Step 1
Sift the flour, cocoa, salt and mixed spice into a bowl, then stir in the yeast and caster sugar.
Ingredients for this step
- Allinson's Strong White Bread Flour (450g)
- Cocoa powder (2 tbsp)
- Salt (1 tsp)
- Mixed spice (1 tsp)
- Allinson's Easy Bake Yeast (3 tsp)
- Billington's Unrefined Golden Caster Sugar (75g)
Step 2
Rub the butter into the flour mixture until the mixture resembles breadcrumbs - this can be done in a food processor if you prefer.
Ingredients for this step
- Butter (unsalted) (room temperature) (80g)
Step 3
Whisk the egg into the milk, and gradually stir into the flour mixture using a butter knife until you form a soft dough. You may not need it all of the egg and milk mixture, so only use as much as you need to form a dough.
Ingredients for this step
- Egg(s) (free range) (large) (1)
- Milk (whole, warm) (200ml)
Step 4
Put the dough on a lightly-floured surface and knead the dough for 10 minutes until the dough is smooth and silky. Alternatively, you can also use a food mixer with a dough hook on a medium speed for 4-5 minutes.
Step 5
Place the dough in a large lightly-oiled bowl, cover with cling film and leave to rise for 1-2 hours until it's at least double in size.
Step 6
Tip the risen dough out onto a floured surface, and gently knead in the chopped chocolate, mixed peel, and raisins until evenly distributed.
Don't use the whole rectangles of chocolate at this stage - they come in the next step.
Ingredients for this step
- Milk chocolate (roughly chopped) (100g)
- Mixed peel (chopped) (50g)
- Raisins (80g)
Step 7
Divide the dough into 12 equal pieces, place a rectangle of plain chocolate in the middle of each piece of dough and then shape each one into a round bun so the chocolate rectangle is in the middle.
Place in rows (3x4) on a lined baking sheet, leaving about 1cm between each.
Step 8
Cover the dough balls with lightly-oiled cling film and leave to rise for another hour or until doubled in size and the pieces of dough are touching each other.
Step 9
Preheat the oven 220°C (fan 200°C, gas mark 7). Mix the plain flour with 3 tablespoons of cold water to a paste.
To pipe crosses onto your buns, fill a food bag with the paste and snip the corner ever so slightly (or use a piping bag with a small plain nozzle). Pipe crosses onto the buns by going all the way along the middle of the buns in both directions.
Ingredients for this step
- Allinson's Plain White Flour (30g)
Step 10
Bake the buns in the oven for 13-15 minutes until risen, turning the baking tray around if they're browning on one side too much.
Step 11
Warm the apricot jam and add the flour to create your glaze. Let the mixture cool slightly, then brush all over the buns as soon as they come out of the oven. Cool for 10 minutes before serving with butter if desired.
Ingredients for this step
- Apricot glaze (2 tbsp)
Ingredients
For the Hot Cross Buns
- 450gAllinson's Strong White Bread Flour
- 2 tbspCocoa powder
- 1 tspSalt
- 1 tspMixed spice
- 3 tspAllinson's Easy Bake Yeast
- 75gBillington's Unrefined Golden Caster Sugar
- 80gButter (unsalted) (room temperature)
- 1Egg(s) (free range) (large)
- 200mlMilk (whole, warm)
- 100gMilk chocolate (roughly chopped)
- 50gMixed peel (chopped)
- 80gRaisins
For the Crosses & Glaze
- 30gAllinson's Plain White Flour
- 2 tbspApricot glaze