Description
Delicious Chocolate Hot Cross Buns offering a twist on the traditional Easter treat with rich chocolate and subtle spices, perfect for spring celebrations.
Ingredients
Scale
- 1½ cups milk
- 7g (1 packet) dried yeast
- 1 teaspoon caster sugar (for activating yeast)
- 1 egg, lightly beaten
- ¼ cup butter, melted
- 600g strong bread flour
- ⅓ cup cocoa powder
- ¼ cup caster sugar
- 150g dark chocolate chips
- 100g dark chocolate, melted (for the crosses)
- ¼ cup caster sugar (for glaze)
- ½ cup water (for glaze)
Instructions
- Warm the milk until lukewarm (not hot) – around 110°F (43°C). Add the teaspoon of caster sugar and yeast to the warm milk. Stir gently and let sit for 5-10 minutes until frothy and activated.
- In a large bowl, combine the bread flour, cocoa powder, and ¼ cup caster sugar. Make a well in the center and pour in the yeast mixture, beaten egg, and melted butter. Mix until a shaggy dough forms, then fold in the chocolate chips. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp cloth. Let rise in a warm place for 1-1½ hours until doubled in size.
- Punch down the dough to release air bubbles. Divide the dough into 12 equal portions (about 90-100g each). Roll each portion into a smooth ball. Arrange the buns on a lined baking tray, spacing them about 1 inch apart. Cover and let rise for another 30-45 minutes until puffy.
- Preheat your oven to 375°F (190°C). Melt the dark chocolate for the crosses in a microwave or double boiler. Transfer the melted chocolate to a piping bag with a small tip or a zip-lock bag with a corner snipped off. Pipe crosses on top of each bun.
- Bake for 20-25 minutes until the buns sound hollow when tapped on the bottom. While baking, prepare the glaze by dissolving the sugar in water over low heat. Bring to a boil, then simmer for 2-3 minutes until slightly thickened. Brush the hot glaze over the warm buns as soon as they come out of the oven. Allow to cool slightly before serving.
Notes
- Always ensure your yeast is active by checking if it’s bubbling and frothy after 10 minutes.
- Use room temperature egg for better dough texture.
- The dough should be slightly sticky but workable.
- Use quality dark chocolate for the best flavor profile.
- For longer storage, freeze the cooled buns and thaw before serving.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 18
- Sodium: 65
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: chocolate hot cross buns, easter treats, chocolate buns, easter baking, hot cross buns recipe