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4.67 from 3 votes
A top-down view of a tray of shiny fluffy Chocolate Hot Cross Buns.
Print Recipe
Chocolate Hot Cross Buns
Prep Time
30 mins
Cook Time
20 mins
Proof for
3 hrs
Total Time
3 hrs 50 mins
 

My Chocolate Hot Cross Buns are soft, spiced, filled with chocolate chips and topped with a silky chocolate cross. Perfect for Easter and all.

Servings: 12 buns
Author: Gemma Stafford
Ingredients
Chocolate Hot Cross Bun Dough
  • 4 cups (1 lb 4 oz/568 g) bread flour
  • ¼ cup (1 oz/28 g) unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon salt
  • 3 tablespoons (1 ½ oz/45 g) cold butter, diced
  • ½ cup (4 oz/115 g) granulated sugar
  • 1 ½ teaspoons instant dried yeast
  • 1 ¼ cups (10 fl oz/300 ml) lukewarm milk
  • 1 large egg , at room temperature
  • 1 cup (6 oz/170 g) bittersweet chocolate, chopped
  • egg wash, to glaze
  • 2 tablespoons warmed honey, to glaze
Chocolate Icing
  • ¾ cup (3 oz/85 g) powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract
Instructions
Make the Chocolate Hot Cross Bun Dough

  1. In a large bowl sieve the flour, cocoa powder, espresso powder and salt. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the sugar and yeast.

  2. In a medium jug, beat the warm milk and egg together, then pour into the flour mixture. Stir together to form a soft, pliable dough.

  3. Turn out the dough onto a lightly floured work surface, sprinkle on the chocolate and then knead the dough lightly for about 8-10 minutes. The dough should be smooth and elastic with chocolate chunks throughout. (You can also use a stand mixer to knead it)

  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling wrap and a kitchen towel and set aside in a warm place for about 1 ½ - 2 hours to proof, or until the dough has doubled in size.

Shape the Dough

  1. Turn the proofed dough onto a lightly floured work surface and divide it into 12 equal portions, roughly 3 ½ oz (100 g) each. Roll each piece into a smooth ball.

  2. Brush a 9x13-inch (22x33cm) baking pan with butter. Arrange the buns in the pan in four rows of three. Cover with cling wrap and towel and return to a warm spot to proof for about another 1 ½ - 2 hours, or until the rolls have doubled and come together.

  3. Towards the end of the rising time, preheat the oven to 400°F (200°C). Brush the buns with egg wash

Bake the Hot Cross Buns

  1. Bake for about 20-25 minutes. As soon as you remove the buns from the oven, brush them with a little warmed honey, then set aside to cool completely on a wire rack.

Frost the Hot Cross Buns

  1. Whisk together the powdered sugar, cocoa powder, 1 tablespoon milk and vanilla extract until smooth but stiff enough to hold its shape. If it is too firm to pipe, add more milk, a few drops at a time, until you have a smooth but stiff consistency.

  2. Scoop into a piping bag fitted with a small tip and carefully pipe a cross on each bun. Set aside until the icing sets, about 30 minutes.

  3. Serve the buns with butter and a big cup of tea. Definitely best enjoyed the day they are made but store leftovers in an airtight container at room temperature for up to 2 days.

Recipe Notes
  • Keep the dough cool: If your kitchen is warm or your hands tend to be hot, work in the chopped chocolate in the last minute of kneading the dough to keep the chocolate from melting.
  • Be patient: This is a heavy dough, and it can take a bit longer to rise than other doughs. Be sure to plan for this time – it is worth the wait!
  • Brush immediately: Be sure to brush the buns with honey while they are still hot to give them a nice, smooth finish.
  • Cool before icing: Don’t ice the buns until they are completely cool, or the icing may melt on them.
  • Check out the original: Be sure to check out our recipe for classic hot cross buns, too!