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.
Course Baking
Cuisine Baking
Keyword Chocolate hot cross buns, Easter recipe, Hot cross buns
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
Servings 20
Calories 203kcal
Author Alida Ryder
Ingredients
500gflour
20gdry yeast
100gsugar
3teaspoonsground cinnamon
1/2teaspoonnutmeg
1/2teaspooncloves
pinchof salt
50gbuttermelted
2large eggs
250mlfull cream milk
1cupapproximately 150g dark chocolate, roughly chopped
1cupraisins
for the crosses
5tablespoonsflour
3-4tablespoonswater
for the glaze
½cupsugar
½cupwater
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.