Chocolate chip hot cross buns

    3 hours

    We've modernised hot cross buns in our house - these involve chocolate! You can use milk or dark chocolate but Green & Black's do a dark chocolate with ginger and it works really well with the spice in the hot cross buns. We usually don't get a chance to make them until Easter Saturday and they disappear in no time.

    London, England, UK
    14 people made this

    Serves: 12 

    • 1 (7g sachet) fast action bread yeast
    • 180ml warm milk
    • 500g plain flour
    • 80g butter or Stork margarine
    • pinch of salt
    • 60g caster sugar
    • 2 teaspoons mixed spice
    • 1 teaspoon cinnamon
    • 4 tablespoons candied mixed peel
    • 1 egg, beaten
    • 1(100g bar) dark chocolate, broken up
    • extra flour for dusting
    • For the crosses
    • 75g plain flour
    • 75ml water
    • few drops of almond extract
    • For the sugar glaze
    • 80g caster sugar
    • 3 tablespoons water

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr proofing  ›  Ready in:3hr 

    1. Add the dried yeast and warm milk to a large bowl. Cover and set aside for 5 or 10 minutes, until it looks frothy.
    2. Sift the flour into another bowl and use your fingers to rub in the margarine, until it looks like breadcrumbs. Add salt, sugar, spices and candied mixed peel. Pour in the yeast-milk mixture, and add beaten egg and chocolate pieces. Mix to form a dough (it will be sticky).
    3. On a lightly floured surface, knead the dough for 5 - 10 minutes.
    4. Rub some cooking oil around the surface of a large mixing bowl and place the dough in it. Cover with a clean tea towel and leave to rise in a warm place for about 1 to 2 hours, or until doubled in size.
    5. Knead again for a few minutes, then cut into 12 even sized buns. Place in a deep-sided, lightly greased or lined 23cm (9 inch) baking tin. Cover with tea towel and leave in a warm place to rise again (about 30 to 40 minutes this time). Preheat the oven to 200 degrees C / Gas mark 6.
    6. For the crosses: mix the flour and water together to form a soft paste. Flavour with almond extract (optional). Spoon into a clear plastic sandwich bag. Seal and snip off one of the corners, then pipe crosses onto each bun.
    7. Bake for 30 minutes, until golden brown.
    8. For the sugar glaze: dissolve 80g sugar in a small pan with 3 tablespoons water. Brush the buns with the glaze while they are still hot. Cool on a wiore rack until the glaze has set.
    9. Eat warm, cold or toasted with butter.

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    Reviews in English (3)


    Took me four goes to get this right, I had problems with the yeast. However it was well worth it as these are delicious.  -  08 Apr 2012


    Is there a way to make these without the almond extract ?  -  17 Apr 2014


    can i use soya milk please?  -  21 Apr 2011