Chocolate Baking Dessert

Next-level chocolate hot cross buns

Name: Next-level chocolate hot cross buns recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15
Ingredients: 2 tsp dried instant yeast; 435ml milk; 110g caster sugar; 635g strong baker's flour; 1 tsp ground cinnamon; 1 tsp mixed spice; 50g cocoa powder; 75g unsalted butter, melted, cooled; 1 egg, lightly beaten; 150g dark (70%) chocolate, chopped into 1cm pieces; 50g strong baker's flour; 2 tsp caster sugar

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by Valli Little

delicious. team

Mar 15, 2017

What could possibly say "Easter" more than chocolate hot cross buns?

What you need to know before you start

You’ll need some basic baking equipment to recreate these chocolate hot cross buns at home. This includes a stand mixer fitted with the dough hook, a 30cm round cake pan, a bowl, a piping bag fitted with a small nozzle, a saucepan and a pastry brush for the glaze.If you don’t have a stand mixer, you’re free to use your hands to knead the dough.

While you’ll only need 15 minutes of hands-on prep time, the hot cross bun dough will need to rest at different times throughout the process, so be sure not to stray too far from the kitchen.

Why is this the best chocolate hot cross buns recipe?

An indulgent take on a traditional hot cross bun recipe, this version is elevated with cocoa powder and dark chocolate. The rich chocolatey taste, the pillowy-soft spiced buns and the glossy glaze come together to create a beautifully sweet dessert that’s perfect for your Easter celebrations.

Using pantry ingredients you may already have, don’t be intimidated if you’ve never baked buns before. This straightforward method is guaranteed to produce fluffy chocolate hot cross buns with a luscious sugary glaze on top.

What is the significance of hot cross buns?

Hot cross buns are said to mark the end of the season of Lent, a 40-day period of prayer that begins on Ash Wednesday and ends on Holy Thursday. The cross on the bun is said to represent the crucifixion of Jesus, while the spices refer to the spices used to embalm him.

What do you put on top of a hot cross bun?

The cross that is added to your hot cross buns is made from a mixture of flour, sugar and water. This flour paste is spooned into a piping bag and carefully piped into a cross shape over each bun.

What ingredients you’ll need

Dried instant yeast: Yeast helps the dough rise, creating light and fluffy buns.

Milk: Milk adds moisture to the dough, contributing to a soft, tender crumb and a slightly rich flavour.

Caster sugar: Caster sugar dissolves quickly, providing a mild sweetness that balances the richness of the chocolate. It’s also used to create the bun glaze and the piping mixture.

Strong (baker's) flour: Baker's flour has a higher protein content, giving the dough structure and elasticity, which results in a light, airy texture. Flour is also combined with sugar and water for the ‘crosses’ over the buns.

Ground cinnamon: Cinnamon infuses the dough with a warm, aromatic spiciness that pairs beautifully with the chocolate.

Mixed spice: Mixed spice brings a fragrant blend of warming spices, such as nutmeg and allspice to add depth to the buns.

Dutch cocoa powder: Cocoa powder adds a rich, deep chocolate flavour and gives the buns their dark hue.

Unsalted butter: Butter provides a rich, creamy base for the dough.

Egg: Egg helps to give the buns structure and a soft texture.

Dark (70%) chocolate: Dark chocolate pieces melt slightly into the dough during baking, adding pockets of rich, bittersweet chocolate throughout the buns.

How to make chocolate hot cross buns

Making dough from scratch is easier than you might think. If using, combine dough ingredients in a stand mixer fitted with the dough hook and knead until smooth and elastic. You can also use your hands and a well-floured surface. The dough then needs to rest until doubled in size before rolling into individual mini-balls. Further resting is required, then the flour crosses are piped on and the buns are then baked for 30 minutes. Dough proving times will depend on the temperature of your kitchen. If your kitchen is warm, the dough can rise faster, and if your kitchen is very cold, it may not rise at all.

When the buns come out of the oven, brush over the sticky glaze and serve.

How to store chocolate hot cross buns

These chocolate hot cross buns are best enjoyed on the day they’re made, so be sure to bring them out when friends and family are visiting. If you have any leftovers, place them in an airtight container in a cool, dry place.

How do you eat chocolate hot cross buns?

Hot cross buns are best served warm, with lashings of butter. Once the glaze has cooled slightly, brush over the warm buns. From here, pull apart individual buns, cut or tear each bun apart and spread over your favourite type of butter. Any uneaten hot cross buns can be enjoyed the next day, toasted in the oven or sliced and toasted in the toaster. Even a 10-15 second burst in the microwave can freshen up any leftover buns that are 1-2 days old.

If you love our next-level chocolate hot cross buns recipe, try this

Baking this Easter? Look to these sweet and savoury bakes:

2 tsp dried instant yeast
1 3/4 cups (435ml) milk, warmed
1/2 cup (110g) caster sugar, plus 1/2 cup (110g) extra, for the glaze
4 1/4 cups (635g) strong (baker's) flour
1 tsp ground cinnamon
1 tsp mixed spice
1/2 cup (50g) Dutch cocoa powder
75g unsalted butter, melted, cooled
1 egg, lightly beaten
150g dark (70%) chocolate, chopped into 1cm pieces

Piping mixture

1/3 cup (50g) strong (baker's) flour
2 tsp caster sugar

Method

1.

Place yeast and milk in a bowl and whisk with a fork to combine. Set aside in a warm place for 5 minutes or until frothy.
2.

Place the flour, cinnamon, mixed spice and cocoa in the bowl of an stand mixer fitted with the dough hook. Add the yeast mixture, melted butter, egg and 1/2 cup (110g) caster sugar. Knead on medium-low speed for 5-6 minutes until smooth and elastic. (Alternatively, knead by hand on a lightly floured surface until smooth and elastic.)
3.

Place dough in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 1 hour 30 minutes or until doubled in size.
4.

Grease the base of a round 30cm cake pan or springform pan and line with baking paper, or simply grease a baking tray and line with baking paper.
5.

Knock back the dough and turn out onto a lightly floured surface. Knead in the chopped chocolate, then divide the dough into 16 equal pieces and roll into smooth balls. Place in the greased pan or on tray, leaving a 1cm gap between each for dough to expand. Set aside in a warm place for a further 45 minutes or until almost doubled in size.
6.

Preheat the oven to 180°C/160°C fan-forced.
7.

For the piping mixture, place the flour, sugar and 1/4 cup (60ml) water in a small bowl and stir until a smooth paste. Spoon paste into a piping bag fitted with a small nozzle. Pipe crosses onto the risen buns.
8.

Bake buns for 10 minutes, then reduce the oven to 170°C/150°C fan-forced and cook for a further 25-30 minutes, until cooked through.
9.

Meanwhile, to make the glaze, place extra 1/2 cup (110g) sugar and 1/4 cup (60ml) water in a small pan over low heat stirring until sugar dissolves. Simmer for 3-4 minutes until reduced and slightly sticky, then set aside to cool.
10.

Remove buns from oven and brush with warm glaze, then stand on a wire rack to cool for 10-15 minutes before removing from pan or tray to serve.