Chocolate chunk hot cross buns
This extra-spicy, chocolate chunk hot cross buns recipe is perfect for Easter and the dough can be made ahead to save time in the kitchen.
I don’t get people who don’t like hot cross buns. In no way am I a fan of raisins but there is something about them that get me so excited. Eaten as is, toasted then slathered in butter, left to go stale then drenched in custard and baked and served with even more custard, I want them all. I bake a batch of these spiced, sweet buns every year around Easter but this year I decided to amp it up a little.
I added a lot of chocolate chunks to these buns because chocolate makes everything better. If you don’t like raisins, you could omit the raisins and just add chocolate but I kind of like the fruity burst of sweetness the raisins add, especially with the addition of bitter dark chocolate.
There is just simply nothing as wonderful as having a hot, straight-from-the-oven hot cross bun with a cup of coffee for Easter breakfast or brunch so add these to your must-make list. You won’t be disappointed.
How to make hot cross buns
Combine flour, yeast, sugar and spices then mix in milk, eggs, melted butter and sugar and knead until a smooth dough forms. Place in a bowl and cover and allow to rise for 1 hour. When the dough has proofed, knead in the raisins and chocolate chunks then allow to rise for another 30 minutes. Form the dough into buns just smaller than tennis balls (they will rise more in the oven) and place on a baking sheet lined with parchment paper. Mix together flour and water and pipe crosses on the top of the buns. Bake until golden brown and cooked through then brush with simple syrup for shine. Serve warm with butter.
What do you eat hot cross buns with?
They are best eaten warm with butter. Hot cross buns are also excellent sliced and toasted.
Do you warm up hot cross buns?
If you using store-bought, I would definitely recommend heating them up before serving them. The easiest way is to toast them but you can also wrap them in foil and warm them up in the oven for a few minutes.
More Easter recipes you will love:
- Easter Candy bark
- Pumpkin carrot cake with cream cheese frosting
- Toasted coconut cupcakes
- Puff pastry asparagus bundles
- Slow-braised lamb shanks
Chocolate chunk hot cross buns
- 500 g flour
- 20 g dry yeast
- 100 g sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- pinch of salt
- 50 g butter melted
- 2 large eggs
- 250 ml full cream milk
- 1 cup approximately 150g dark chocolate, roughly chopped
- 1 cup raisins
for the crosses
- 5 tablespoons flour
- 3-4 tablespoons water
for the glaze
- ½ cup sugar
- ½ cup water
- Combine the flour, yeast, sugar, spices and salt in a bowl and mix until combined.
- In a measuring jug, whisk together the melted butter, eggs and milk then pour into the dry ingredients.
- Mix until a sticky, soft dough forms. Turn out onto a floured surface and knead for 5 minutes.
- Place the dough into a bowl and cover with clingfilm and allow to rise for 1 hour
- When the dough has risen, remove from the bowl and knead in the raisins and chocolate. Return to the bowl, cover and allow to rise for another 30 minutes.
- Pre-heat the oven to 180°c and line a baking tray with baking paper.
- Form dough balls roughly the size of golf balls out of the risen dough and place on the prepared baking tray.
- Mix together the flour and water and pipe crosses onto the buns.
- Allow to rise for another 30 minutes then place in the pre-heated oven.
- Allow to bake for 25-30 minutes until the hot cross buns are golden brown and cooked through.
- While the buns are baking, combine the ingredients for the glaze in a small saucepan and allow to come to a boil.
- When the buns have baked, remove them from the oven and immediately brush the glaze over the top.
- Allow to cool slightly before serving with butter.