Chocolate Hot Cross Buns
This extra-spicy, chocolate hot cross buns recipe is perfect for Easter and the dough can be made ahead to save time in the kitchen.
Hot cross buns are essential for Easter. Eaten as is, toasted then slathered in butter they are my favorite Easter breakfast. I bake a batch of these spiced, sweet buns every year around Easter but this year I decided to amp it up a little.
This recipe takes the classic hot cross bun and adds rich dark chocolate for an even more indulgent Easter treat. The warm spices and sweet dough are perfectly complemented by the slightly bitter chocolate.
Ingredients You’ll Need
This hot cross bun recipe is very simple and requires ingredients you would use for any enriched, yeasted dough. Adding eggs, butter and milk to a bread dough recipe results in a richer dough which bakes into the perfect soft and fluffy buns. I added a lot of chocolate chunks to this recipe 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.
- Flour. All purpose flour or bread flour will both work.
- Instant yeast.
- Sugar.
- Spices: Cinnamon, nutmeg, cloves.
- Salt.
- Butter. I use salted butter but unsalted butter can be used instead.
- Eggs.
- Milk.
- Dark chocolate.
- Raisins. The raisins can be omitted or substituted with dried cranberries, currants or sultanas. Chopped dried apricots can also be used.
How to make hot cross buns
- Make the dough: Combine the wet and dry ingredients to form a dough. Knead until smooth. Let rise for 1 hour. Knead in raisins (if using) and chocolate and rise for another 30 minutes.
- Shape and bake: Form into buns and place on a baking sheet. Pipe the cross on top then bake until golden brown.
- Finish: Brush with the glaze then 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. Leftover hot cross buns can be kept in an airtight container at room temperature for up to 3 days and reheated before serving.
Ingredients
- 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
Instructions
- 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 the dough into buns just smaller than tennis balls (they will rise more in the oven) and place on the prepared tray. Cover loosely then allow to rise for 30 minutes
- Mix together flour and water, transfer to a piping bag or Ziploc bag and pipe crosses on the top of the buns.
- 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.
Hi,
Hoping to make these this weekend – just a quick question about the yeast – the recipe says ‘dry yeast’, is this the same as instant yeast? 20g seems like a lot for instant which comes in those 7g sachets so I just wanted to check!
Thanks so much,
Lottie
Yes, same thing. You could easily just use two sachets too (14g). It is quite a bit of yeast but I find with 500g of flour it gives the right amount of rise.
Very keen to try this recipe. Just one question – once baked can we freeze them
You could, yes. 🙂
Hi! Making these now, I hope they turn out well! Just wanted to highlight that your recipe has two inconsistencies – in the blog post you mention tennis ball sized and not to let rise once formed into said tennis ball size balls, but in the recipe at the end you say golf ball and an extra 30 mins to rise (2hrs total now) — which is correct?? I am doing tennis balls with the extra rising… Wish me luck.
Hope you loved them. I’ve amended the recipe, thanks for bringing that to my attention!
I’ve been making this recipe for the last 2-3 years everytime easter comes around. Its an absolute winner! Better than Woolies. I do omit the chocolate and use raisins, but that’s mainly because I never have chocolate chips on hand! 🙂
These look incredible!! I love hot cross buns! If I wanted to make a traditional version could I just leave the chocolate out? I realize I sound crazy asking this as the chocolate probably makes it amazing but just wondering lol.
Absolutely!
Amazing recipe! Made them today and they were absolutely perfect. I added some candied orange peel to give the buns a bit of a zesty kick and it worked beautifully with the dark chocolate and raisins. Will definitely be making these again! 10/10
What type of flour, you used?
All purpose or bread flour .
Either but I prefer all purpose.
Thank you so much
I just made these choc chip hot cross buns and they are truly amazing. They are nice and soft and delicious – not dense like other recipes I have used in the past. I will be saving this recipe for future reference!! Thanks 🙂
Would using gluten free flour work with this recipe?
I haven’t tested it so I can’t say with certainty, I’m afraid. If you have a gluten free flour that works for you with other bread recipes, it shouldn’t be an issue.
I’m so excited to bake these! Quick question, I want to make the dough tonight and bake them tomorrow. Should I store them in the fridge after forming them into buns?
Yes, you can allow them to rise overnight in the fridge. Just cover them with plastic wrap.
I am a male in my early 60’s and bake for the first time yesterday. Thought that I would do a trial run, HAH, all gone, neighbours reodering, kids and grandies giving specific fillings etc, so gues what, I am busy making another batch again. Was a bit worried that I wouldnt get all 20 out. Absolute Perfection and all 20.
Hi made this for first time and loved it being a non-raisin lover! Baking again for second time for a couple of friends. So will be mailing off to them, might take 4-5 days delivery. My question is, should I leave the sugar glaze and provide it separately in a small container? Wondering if sugar glaze will cause it to go funny during delivery?
Apologies for the late reply. The glaze will actually preserve them a little and is best used as the buns come out of the oven.
I live somewhere where you can’t get hot cross buns and my craving for them has been through the roof this year. THANK YOU for this recipe. I am known to be a terrible baker, but this was really easy and now I am a happy camper.
I’m so happy to hear that!
Can’t believe I’ve never baked hot cross buns…and I used to be a bread baker. I really need to try these sometime. Yours look stunningly delicious! Thanks for the recipe inspiration!
Thanks so much Traci. It definitely is a winner and you will LOVE baking them.
Simply yummy
Thanks 🙂
Do you know, I have never had a cross bun? I honestly haven’t heard of them until I started seeing pictures of them shared on Instagram. I apparently have been living under a rock and missing out. I recently saw a much plainer version of cross buns at our store’s bakery. Your version looks much more lovely. The combinations of cinnamon, nutmeg, sugar, cloves, raisins, and CHOCOLATE sound Devine. I can’t wait to try this recipe.
Thanks so much Katie. They are absolutely scrumptious and you MUST make them. You won’t be sorry. 🙂
I haven’t had my first hot cross bun of the year yet! These look amazing, and I love how much spice there is in them.
Thanks Danielle! 🙂
These look sooo delicious, spread with butter there’s nothing better!
So right you are Emily! There’s nothing better than a warm hot cross bun with butter.
I love hot cross buns, especially as you suggested, toasted and slathered in butter. Happy Easter Alida thanks for sharing.
Julie
Thanks so much Julie! Happy Easter to you too!
Yummy! Not a lover of dark chocolate find it bitter, but will follow he recipie on Saturday and share feedback & picks?
Yes please! You could definitely use milk chocolate but I think the dark works well with all the sweetness from the raisins and sugar.
I remember these Alida, and I’m still drooling over them! Perfect for Easter!
Thanks so much Mary Ann! 🙂
Thanks for the recipe, am baking them this Easter .
I hope you love them!
The hot cross buns are easy to make, taste delicious with or without the chocolate chunks. This was my first attempt at baking hot cross buns and it was a hit! On my menu for this easter weekend.
So glad to hear that Jo-Anne! 🙂 Happy Easter!
Such a great recipe. The buns are always so soft and delicious.
Thanks Paula!
These are absolute perfection. I bake them every year and they have become famous in my family.
Thanks so much Fiona! 🙂
Hi just wondering what kind of yeast is used in this recipe? I have instant yeast and was thinking that 20g of it would be too much.
Instant yeast.
These are high on the list to try this season. I am always a bit intimidated with proofing, but the chocolate in this recipe is compelling me. I think my boys will really enjoy these. Thanks for sharing.
Don’t be scared at ALL. The yeast does all the work for you. Your boys are going to LOVE these! 😉
it looks delicious! I will tag you in the photo and put your ig name and website address on the post!
Thanks so much!
Absolutely delish. I used all cranberry as I don’t like other dried fruit.
Love that idea!
Seeing hot cross buns takes me back to elementary school when I was learning to read music and the song “hot cross buns” was the very first song we learned except that these are food and that is so much more exciting! These look so delicious
Food is ALWAYS so much more exciting. 🙂
Love the chocolate chunks.These are definitely some of the hottest looking hot cross buns I’ve seen this Easter!
Thanks so much Diane! 🙂
I love hot cross buns… and with chocolate chunks sounds amazing!!
Thanks Natasha! They are definitely a classic!
I love hot cross buns! I cannot wait to try your recipe! Happy Easter!
I hope you love them Elizabeth!
I think I drooled on myself.
Yup. Definitely did.
And WHO doesn’t like hot cross buns!? (the one direction comment had me dying ?)
You’d be surprised how many people turn up their noses. I don’t get it!
Oh my Lord Alida!! These look absolutely amazing! I love the added chocolate chunks! I would have a hard time stopping at one or two!
Thanks Mary Ann! Those choc chunks just take them over the top! And you’re not alone. I’ve yet to meet the person who could only have one.
Hi, this recipe sounds amazing! Just wondering, do I still need to activate the yeast? Or will it work even if just mixing it in with all the dry ingredients and adding the wet to it after? Thanks.
No you don’t have to but you can if you want. 🙂
Yes!! These look incredible!
Thanks! 🙂
I definitely am going to add this to my ‘must do’ list, but not only for Easter, I do want to make them carb ALL YEAR ROUND!!!! They look so scrumptious, and even though I am kind of scared of making bread, I promise myself I MUST try this!!! <3 <3 <3
P.S. "teenage girl at a One Direction concert" hahaha — That's a good one 🙂
You definitely must Pang! 😉
Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your ig name and website address on the post! Hope this is okay, thanks 🙂 x
Hi Olivia, I don’t mind you using the photo but I would prefer if you don’t post the entire recipe on your instagram and rather re-direct your followers to view the recipe here.
These hot cross buns are perfection! Nice Job!
Thanks Thalia!
I’ve never had a hot cross bun, but they always look SO good. These are no exception, gorgeous photos as always!
NO! You MUST try them. Bake them immediately! 😉 Thanks Nicole!
Well, these are certainly my kind of hot crossed bun!! Yum!
Thanks Katrina! 🙂
Is the oven temp fan forced? If not, what temp fan forced should be used please?
I would bake at 160-170 fan forced.