Put a decadent twist on a classic with these soft, lightly spiced chocolate hot cross buns. Made with rich dark chocolate buttons, warm mixed spice and finished with a glossy sugar syrup, these homemade buns are perfect for Easter entertaining, café specials, or an indulgent afternoon treat fresh from the oven.
Chocolate Hot Cross Buns
- 100g Unsalted Butter
- 25g Caster Sugar
- 50g Brown Sugar
- 5g Mixed Spice
- 1g Vanilla Essence
- 2g Sea Salt
- 380g Milk
- 65g Egg (1 size 8)
- 650g Strong Flour
- 7g Yeast
- 100g Dark Chocolate Buttons
Cross Paste
- 40g Strong Flour
- 15g Cocoa Powder
- 60g Water
Sugar Syrup
- 30g Caster Sugar
- 20g Water
Method
- Combine flour, brown sugar, caster sugar and yeast in a mixer or bowl.
- Combine milk, egg, vanilla essence together and add to the flour mix and knead till incorporated (if using a mixer, use on low speed)
- Add in the salt and mixed spice, and knead until incorporated.
- Place in a bowl, cover, and leave on a bench to prove till doubled in size, around 1.5 hours.
- After the first prove, incorporate chocolate pieces into the dough and then divide into 12 portions (around 110g each) and shape into balls and place together in a 3x4 pattern on a baking tray and leave uncovered for 30-40 minutes until doubled.
- Whilst the buns are rising, mix your cross paste ingredients in a bowl and transfer them to a piping bag.
- Once the buns have risen, pipe a cross along the tops of the buns.
- Bake at 180°C for 20-25 minutes
- Combine the sugar syrup ingredients and heat until the sugar dissolves.
- Once cooked, remove the buns from the oven and brush them with warm sugar syrup to give them a gloss.
Top Tips for Baking Better Easter Hot Cross Buns
- Use Quality Ingredients
- Proper Dough Development
- Perfect Proving
- Distinct Crosses
- Glossy Finish
Use Quality Ingredients
The quality of your ingredients has a big impact on the finished buns. Strong flour ensures good gluten development for fluffy buns, while real buttera nd dark chocolate buttons add richness. A balance of brown and caster sugar provides both sweetness and moisture.
Proper Dough Development
Good kneading creates the foundation for light, fluffy buns. Mix the dough until it becomes smooth, stretchy and slightly springy. Well-developed dough will rise more consistently and bake into buns with a better texture.
Perfect Proving
Allow the dough to fully double in size during the first proof to build flavour and softness. The second rise gives the buns a lighter crumb and helps them bake into even shapes.
Distinct Crosses
The chocolate cross mixture adds more than decoration. The cocoa brings a slight richness that balances the sweetness of the buns. Pipe the crosses carefully for a cleaner, more professional finish.
Glossy Finish
As soon as the buns come out of the oven, coat them with warm sugar syrup. This keeps the buns soft, adds extra shine and gives them the classic glossy finish.
