Choose your currency:
My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

FREE UK delivery on all orders

My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

 

Chocolate Hot Cross Bun Recipe

Give into your cravings with this chocolate hot cross bun recipe. A chocolaty take on the traditional Easter classic - these buns are too tempting to leave ‘til Good Friday. Enjoy fresh from the oven with a generous helping of gooey melted butter.

Chocolate hot cross bun recipe

Ingredients


2 tsp dry yeast
350ml warmed milk
3 1/2 tbsp caster sugar
550g plain flour
4 tbsp cocoa powder
60g butter, chilled, chopped
1 egg, lightly beaten
3 1/2 tbsp dark or milk chocolate chips
1 tsp gelatine
1 tbsp boiling water
Butter, to serve

For flour paste
2 tbsp plain flour
2 tsp caster sugar

Method


  1. Grease a square cake pan. Place yeast, milk and one tablespoon of sugar into a bowl or stand mixer. Whisk thoroughly, cover and set aside for 10 minutes
  2. Sift flour and cocoa into a bowl. Mix in butter to a fine breadcrumb texture. Add yeast, egg and remaining sugar. Stir
  3. Turn dough onto a lightly floured surface. Knead for 1 minute then transfer to a lightly oiled bowl. Cover and set aside for an hour
  4. Punch down dough and turn onto a floured surface. Knead for 5 minutes, add chocolate chips and knead again
  5. Create 16 evenly sized balls, place in the prepared pan and cover. Set aside for 30 minutes or until slightly risen
  6. Preheat oven to 200°C/180°C
  7. To create paste: combine flour, sugar and 2 ½ tablespoons of cold water in a bowl. Spoon into a snap lock or freezer bag. Snip away one corner from the bag and use to pipe crosses onto hot cross buns
  8. Bake for 10 minutes. Reduce heat to 180°C/160°C. Cook for a further 20 minutes or until golden and cooked throughout
  9. Sprinkle gelatine over boiling water in a heatproof jug. Stir until dissolved. Place buns top-side up onto a wire rack. Brush over with gelatine mixture. Cool and serve

Join the conversation