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Chocolate Hot Cross Buns

Quick and easy

0 Reviews

About the bake

Hot Cross Buns are undeniably a classic Easter bake, as is Chocolate, so why not combined two classics together to make the ultimate Chocolate Hot Cross Bun.

53Total Time
40Prep Time
13Bake Time
12Serves
A little effort

Method

  1. Step 1:

    Sift the flour, cocoa, salt and mixed spice into a bowl, then stir in the yeast and caster sugar.

  2. Step 2:

    Rub the butter into the flour mixture until the mixture resembles breadcrumbs, this can be done in a food processor.

  3. Step 3:

    Mix the egg with the milk and gradually stir into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.

  4. Step 4:

    Put the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  5. Step 5:

    Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  6. Step 6:

    Tip the dough out onto a floured surface and knead in chopped chocolate (not the whole rectangles), mixed peel, and raisins until evenly distributed.

  7. Step 7:

    Divide 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.

  8. Step 8:

    Cover the dough with oiled cling film and leave to rise for another hour or until doubled in size and touching each other.

  9. 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 and fill a food bag, snip the corner ever so slightly (or use a piping bag with a small plain nozzle) and use as a piping bag to pipe crosses onto the buns by going all the way along the middle of the buns in both directions.

  10. Step 10:

    Bake in the oven for 13-15 minutes until risen, turning the baking sheet if browning on one side too much.

  11. Step 11:

    Warm the apricot glaze and 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 the Hot Cross Buns

    • 450g Allinson's Strong White Bread Flour
    • 2 tbsp Cocoa powder
    • 1 tsp Salt
    • 1 tsp Mixed spice
    • 3 tsp Allinson's Easy Bake Yeast
    • 75g Billington's Unrefined Golden Caster Sugar
    • 80g Butter (unsalted) (room temperature)
    • 1 Egg(s) (free range) (large)
    • 200ml Milk (whole, warm)
    • 100g Milk chocolate (roughly chopped)
    • 50g Mixed peel (chopped)
    • 80g Raisins
  • For the Crosses & Glaze

    • 30g Plain white flour
    • 2 tbsp Apricot glaze

Utensils

  • Mixing bowl
  • Food processor
  • Butter knife
  • Cling film
  • Baking sheet
  • Food bag
  • Pastry brush

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