A couple of weeks ago I posted my easy hot cross buns recipe but I know that the traditional spiced raisin buns aren’t for everyone so here is my alternative chocolate hot cross buns version!
I have changed a couple of the main quantities and ingredients from the original recipe but this leaves a sweeter and fluffier hot cross bun.
For mine, I still added some orange zest to make them more of a chocolate orange flavour but you can skip the zest or you can include some of the original spices if you want to.
I chose to use milk chocolate chips but again, have some fun and make this recipe your own so feel free to change this to white, dark or mix and match!
- 500g Strong white bread flour (plus extra for dusting)
- 250ml Full-fat milk
- 75g Caster sugar
- 50g Butter
- 7g Dried active yeast/Fast action yeast
- 100g Chocolate chips
- 1 Egg
- 1/2tsp Salt
- 50g Plain flour
- 5-6tbsp Water
- 1tsp Cinnamon
- 1 Zest of orange/lemon
- 1tbsp Granulated sugar
- 2tbsp Water
- Large mixing bowl
- Rolling pin
If you do not have a rolling pin then grab a bottle or tin of some sort
- Cling film
- Roasting/Oven trays
- Piping bag
If you do not have a piping bag, try using a plastic bag with the corner cut out
- Pastry brush
- Add your 500g strong white bread flour, 75g caster sugar, 7g dry active yeast, 1/2tsp salt into your mixing bowl and give it a quick stir.
I use the zest of 1 orange for added texture and flavour but this is optional.
You can also add 1tsp cinnamon if you would like some of that spiced flavour.
- Warm your 250ml milk in a saucepan, warm to touch but not quite to a boil.
- Remove your milk from the heat and add your 50g butter to the saucepan.
This is an easy alternative and should melt the butter in the warmth of the milk.
If you prefer, melt the butter in a separate saucepan.
- Create a well in the middle of the dry ingredients and add the milk and the melted butter.
- Next, add your egg to the mixing bowl and mix together until you have a sticky dough.
- Dust some flour onto your worktop and tip your dough onto it before beginning to knead by hand.
Keep dusting more flour onto your mix and the worktop if necessary but it should hold together quite nicely with the mix feeling smooth, elastic and springy.
This can take 5-10 minutes to achieve.
I know it may feel ready beforehand but keep kneading for a little bit longer as it does make a difference.
Alternatively, you can use a food mixer with a dough hook.
- Shape your dough into a ball and add to a lightly oiled mixing bowl before covering with cling film.
Leave to rise for approximately 1 hour.
This must be in a warm place and should rise to around double in size.
If you do not feel it is rising on its own, turn your oven on to the lowest heat for a couple of minutes before turning it off, or place some hot water (a tray or bowl) in your oven before placing your dough on the middle tray and allow to rise.
- Once your dough has risen, roll your dough out slightly before adding your 100g chocolate chips to the surface and continue to fold until well mixed through the dough.
Feel free to change the quantity used for more or less chocolate in your hot cross buns.
- Again, return to your oiled bowl, covering with cling film and allow to sit and rise for approximately one hour.
We use to oil to stop the dough forming a crust.
We are looking for the dough to double in size again.
- Tip your dough mix onto a lightly floured worktop once again and divide into 12 evenly sized pieces.
Cut the ball of dough in half before rolling two sausage lengths and cutting into equal disc sizes of six.
Roll each sliced section into a ball.
- Cover your oven tray with some parchment paper before placing each ball on the tray.
Space these out to allow room for the dough to expand and spread.
You may need two oven trays or to do them one after the other if you only have one tray available.
I do two rows of three on each tray which works nicely for me.
- You want to loosely cover your tray(s) with some more oiled cling film.
This is the last time! I promise!
Leave to prove for one more hour where they will again, double in size.
- Once your dough has risen, preheat your oven to 220C/200C Fan/Gas 7.
- For your cross topping, you want to make a paste by mixing 50g plain flour with 5-6tbsp water.
Add the water slowly and stir until you achieve a paste like consistency, this could be more or less water for you.
- Pop the mix into your piping bag and either attach a small nozzle or cut a small hole in the corner before piping a line along your row of buns and then again the other way, creating a cross.
Do this slowly and take the paste right over to the edges of your bun.
- Place trays in the oven and bake for around 15-20 minutes, or until turning golden brown.
I like to place mine on the middle shelf and I do have to turn the tray midway through baking so make sure to keep an eye on this as you may want to do the same.
- If you want a glazed or sticky topping, heat 1tbsp granulated sugar with 2tbsp water in a saucepan until dissolved before brushing on top of the warm hot cross buns.
Allow to sit and cool once you have glazed them.
Keep in an airtight container and eat within 5 days for best taste.
You can freeze your dough for up to 6 months but shape each ball and wrap in parchment paper individually before freezing.
If freezing from cooked, make sure to thaw for a couple of hours before heating in the oven for approximately 5 minutes.