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
