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

serves
12
time needed
prep cook
ingredients
13
difficulty
Hard
rating (click to rate)
5.0 based on 11 rating, click to rate

Ingredients

  • 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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Method

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.

Notes

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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