Chocolate Chip Hot Cross Buns Recipe
Introduction
Chocolate chip hot cross buns are a delicious twist on a classic Easter treat. Soft, spiced, and studded with sweet chocolate chips, these buns are perfect for sharing any time of year. They’re fun to make and even better to eat fresh from the oven.
Ingredients
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugar, plus 1 tsp
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 250ml warm milk
- 1 medium egg, beaten
- 50g butter, melted, plus extra for greasing
- 100g chocolate chips (milk or dark, or substitute with currants or raisins)
- 50g plain flour
- 2 tbsp apricot jam
Instructions
- Step 1: In a large bowl, mix the strong flour, yeast, golden caster sugar, 1 tsp salt, mixed spice, and ground cinnamon together. Make a well in the centre and pour in the warm milk, beaten egg, and melted butter. Stir with a spoon, then finish mixing with your hands. If the dough feels too dry, add a little warm water; if too wet, add a bit more flour.
- Step 2: Turn the dough onto a floured surface and knead for 10 minutes until smooth and springy. This step develops the gluten for a soft texture. If kneading by hand is tiring, take breaks as needed.
- Step 3: Place the dough in a clean, lightly greased bowl. Cover loosely with a damp tea towel and leave in a warm spot for about 1 hour, or until it doubles in size.
- Step 4: Tip the risen dough onto a floured surface and gently flatten. Scatter the chocolate chips (or dried fruit) over the dough and knead a few times to distribute evenly.
- Step 5: Divide the dough into 8 equal portions by halving repeatedly. Roll each portion into a smooth ball and place them on a greased baking sheet in two rows of four, leaving space between each bun. Cover with a tea towel and leave to prove for 20 minutes, until nearly doubled in size or just touching.
- Step 6: Preheat the oven to 200°C (180°C fan)/gas mark 6. Mix plain flour, 1 tsp sugar, and 4-5 tbsp water to form a thick paste. Spoon into a piping bag and pipe crosses on top of the buns.
- Step 7: Bake the buns for 20 minutes until golden brown and cooked through.
- Step 8: Warm the apricot jam gently and brush over the buns to give a shiny glaze. If you plan to toast the buns, skip the glazing as the jam can burn.
Tips & Variations
- Substitute chocolate chips with currants or raisins for a traditional touch.
- For extra softness, brush a little melted butter over the buns when they come out of the oven.
- If you don’t have apricot jam, honey or maple syrup can also be used to glaze the buns.
- Try adding a handful of chopped nuts for added texture and flavor.
Storage
Store the buns in an airtight container once cooled. They will keep fresh for up to 2 days at room temperature. To refresh, warm them briefly in the oven or microwave. These buns freeze well—wrap individually and thaw before serving. For best texture, reheat slightly before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. Bring it back to room temperature before shaping and baking.
Can I use different types of chocolate?
Absolutely! Milk, dark, or even white chocolate chips will work well. Choose your favorite for the perfect sweetness.
Print
Chocolate Chip Hot Cross Buns Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
Deliciously soft and fragrant chocolate chip hot cross buns made with warm milk, cinnamon, and mixed spice, perfect for a cozy treat or festive occasion. These buns are enriched with melted butter and studded with your choice of milk or dark chocolate chips, offering a delightful twist on the traditional recipe.
Ingredients
Scale
Main Ingredients
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugar, plus 1 tsp
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 250ml warm milk
- 1 medium egg, beaten
- 50g butter, melted, plus extra for greasing
- 100g chocolate chips (milk or dark), or currants or raisins
For the Cross Paste
- 50g plain flour
- 1 tsp sugar
- 4–5 tbsp water
For Glazing
- 2 tbsp apricot jam
Instructions
- Mix the Bun Ingredients: Combine the strong white bread flour, dried yeast, 50g caster sugar, 1 tsp salt, mixed spice, and ground cinnamon in a large bowl. Make a well in the center and add the warm milk, beaten egg, and melted butter. Stir with a wooden or plastic spoon until combined, then finish mixing by hand, adding a little warm water if too dry or extra flour if too wet.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until the dough is smooth and springy. This process helps develop gluten, essential for the dough’s texture.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover with a clean damp tea towel, and leave in a warm place for about 1 hour, or until doubled in size.
- Add Chocolate Chips and Divide: Tip the risen dough onto a floured surface, flatten gently, scatter over the chocolate chips, and knead a few times to evenly distribute them. Then divide the dough into 8 equal portions by halving repeatedly.
- Shape the Buns: Roll each portion into a smooth round bun and place them on a greased baking sheet in two rows of four, allowing some space between each.
- Second Rise (Proving): Cover the buns with a tea towel and leave them to prove for 20 minutes in a warm spot until nearly doubled in size or just touching.
- Make the Crosses: Preheat the oven to 200°C (180°C fan)/gas mark 6. Mix the plain flour, 1 tsp sugar, and enough water (4-5 tbsp) to make a thick paste. Spoon this into a piping bag and pipe crosses on top of each bun.
- Bake the Buns: Bake the buns in the preheated oven for 20 minutes until they are light golden brown and cooked through.
- Glaze with Apricot Jam: Warm the apricot jam gently in a pan or microwave and brush over the warm buns to give them a shiny, sweet finish. Avoid glazing if you plan to toast them later, as the jam can burn.
Notes
- Use strong white bread flour for best texture and rise.
- Kneading is key to developing the dough’s structure; don’t rush this step.
- If you prefer traditional buns, currants or raisins can be substituted for chocolate chips.
- Ensure your milk is warm (not hot) to activate the yeast without killing it.
- For shinier buns, brush with warm apricot jam immediately after baking.
- These buns freeze well. Wrap cooled buns tightly and freeze; thaw at room temperature before warming.
- Adjust sugar amount if you prefer less sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: hot cross buns, chocolate chip buns, Easter buns, baking, British baking, sweet bread, cinnamon buns
