Chocolate Hot Cross Buns - They aren't hard to make at home!

Here is our delicious recipe for Chocolate Hot Cross Buns!

I love Easter because I think all supermarkets should sell Hot Cross Buns (or maybe just fruit buns) all year around.  They are so delicious.  Even though I’m usually not a fan of chocolate, I love this Chocolate Hot Cross Buns recipe as the fruit and chocolate just bring out the flavour in each other – plus they are a super fun project to make over the Easter Holidays with the kids.

You can pick up dried yeast from the baking section of your local Supermarket – grab the satchets if you don’t bake with yeast very often – as it is pre-measured out and because it is individually packed, the yeast will stay fresh.

Have a look at some of our other delicious Easter recipes!

Chocolate Hot Cross Buns | Stay at Home Mum

Chocolate Hot Cross Buns

time needed
prep cook
rating (click to rate)
5.0 based on 11 rating, click to rate


  • 7 grams Dried Yeast
  • 1 1/2 cups Milk warmed to blood temperature
  • 1/4 cup Caster Sugar
  • 4 cups Flour plain
  • 1/2 cup Cocoa Powder
  • 1 Egg lightly beaten
  • 1/2 cup Chocolate Buttons
  • 1 tsp Gelatin
  • 1 tbsp Water

Flour Paste for cross

  • 1/4 cup Flour
  • 2 tsp Caster Sugar
  • 2 1/2 tbsp Water

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How to Make Chocolate Hot Cross Buns:

  1. Grease a deep square cake pan.
  2. Place the dried yeast, milk and one tablespoon sugar in a bowl. Mix well to dissolve yeast.
  3. Set aside in a warm place for 10 minutes or until foamy.
  4. Sift flour and cocoa into a bowl.
  5. Rub in butter until mixture resembles fine breadcrumbs.
  6. Make a well in center and add the yeast mixture, egg and remaining sugar. Stir to combine.
  7. Turn dough onto a lightly floured surface. Knead for 1 minute.
  8. Transfer to a lightly oiled bowl. Cover with oiled plastic wrap.
  9. Set aside in a warm place for 1 hour or until doubled in size (perfect places include the microwave, or in a sink of hot water).
  10. Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth.
  11. Add choc bits. Knead to combine. Roll into 16 balls.
  12. Place in prepared pan. Cover.
  13. Set aside in a warm place for 30 minutes or until slightly risen.
  14. Preheat oven to 200°C/180°C fan-forced.
  15. Meanwhile, make paste Combine flour, sugar and 21/2 tablespoons cold water in a bowl.
  16. Spoon into a snap-lock bag.
  17. Snip 1 corner from bag. Pipe crosses onto buns.
  18. Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced.
  19. Cook for 20 minutes or until golden and cooked through.
  20. Meanwhile, sprinkle gelatin over boiling water in a heatproof jug.
  21. Stir with a fork until gelatin has dissolved. Place buns, top-side up, on a wire rack.
  22. Brush tops with gelatin mixture. Cool. Serve with butter.


Recipe Hints and Tips:

  • Chocolate Hot Cross Buns are suitable to freeze for up to four months.

Recipe submitted by Casey Butterworth

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