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This delightfully soft and fluffy chocolate chip hot cross bun recipe puts a delicious twist on the traditional Easter favorite. By incorporating chocolate chips into these spiced sweet rolls, you get all the nostalgic flavors with an extra indulgent touch that everyone will love.
I first made these chocolate chip hot cross buns when looking to surprise my family with something special for Easter breakfast. The chocolate addition was such a hit that they've now become our annual tradition, with everyone requesting them weeks before the holiday arrives.
Ingredients
- 280 ml full fat milk: provides richness and softness to the dough
- 40 g unsalted butter: adds tenderness and flavor to the buns
- 1 large egg: helps bind the ingredients and enriches the dough
- 500 g strong white bread flour: creates the perfect chewy texture
- 70 g caster sugar: adds just the right level of sweetness
- 7 g fast action dried yeast: gives the buns their rise
- 2 teaspoons ground mixed spice: creates that classic hot cross bun aroma
- 1 teaspoon ground cinnamon: enhances the warm spice profile
- ½ teaspoon salt: balances the sweetness and enhances flavor
- 150 g chocolate chips: offer delicious bursts of chocolate in every bite
- 75 g plain flour: forms the base of the cross mixture
- 1 tablespoon sugar: adds a touch of sweetness to the crosses
- 3-4 tablespoons water: helps achieve the right piping consistency
Step-by-Step Instructions
- Prepare the wet ingredients:
- Combine milk and butter in a small saucepan over low heat until butter completely melts. Remove from heat and allow to cool until lukewarm before whisking in the egg. This temperature control is crucial as too hot liquid will kill the yeast and prevent proper rising.
- Mix the dry ingredients:
- Place bread flour, yeast, mixed spice, cinnamon, salt, and sugar in the bowl of a freestanding mixer fitted with a dough hook. Briefly mix to combine evenly, ensuring the spices and yeast are well distributed throughout the flour.
- Form the dough:
- Pour the cooled wet ingredients over the dry ingredients and mix on low speed until combined. Increase to medium speed and continue mixing until you have a smooth, elastic dough that pulls away from the sides of the bowl. This typically takes 5-7 minutes of kneading in the mixer.
- Add chocolate and first prove:
- Transfer dough to a floured surface and knead in the chocolate chips until evenly distributed. Shape into a large ball and place in a clean bowl. Cover with cling film or a clean tea towel and set aside in a warm place until doubled in size, approximately 1-2 hours.
- Shape the buns:
- Once doubled, gently punch down the dough to release air bubbles. Transfer to a lightly floured surface and divide into 12 equal pieces. Shape each piece into a tight ball by pulling the edges toward the center and pinching them together, then rolling between your palms until smooth.
- Second prove:
- Place the shaped buns on a baking tray about 1cm apart. Cover with cling film or a clean tea towel and allow to prove for another 20-30 minutes until noticeably puffed up. This second rise ensures light, fluffy buns.
- Prepare the crosses:
- While the buns are on their second rise, make the flour paste by mixing plain flour and sugar, then gradually adding water one tablespoon at a time until you achieve a thick but slightly runny consistency. Transfer to a piping bag or a plastic bag with a small corner snipped off.
- Bake the buns:
- Preheat oven to 170°C fan. Pipe crosses on top of each bun, then bake for 15 minutes or until golden brown. The buns should sound hollow when tapped on the bottom when fully baked.
- Glaze and serve:
- Just before the buns are ready, heat 2-3 tablespoons of apricot jam with 2 tablespoons of water in a small saucepan until warm and slightly thinned. Brush this glaze over the hot buns as soon as they come out of the oven for a beautiful shine.
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The mixed spice blend is my absolute favorite component in these buns. It contains a magical mix of cinnamon, nutmeg, allspice, and sometimes cloves that gives hot cross buns their distinctive aroma. Every time I open my spice jar, it instantly transports me back to childhood Easters, hunting for eggs while the smell of freshly baked buns filled our home.
Make-Ahead Options
These chocolate chip hot cross buns freeze beautifully. After baking and cooling completely, place them in a freezer bag and freeze for up to 3 months. To enjoy, thaw at room temperature and warm in a 150°C oven for about 5 minutes. You can also freeze the shaped, unbaked buns before the second rise. Simply thaw overnight in the refrigerator, then allow to come to room temperature and rise before baking.
Ingredient Substitutions
If you prefer a more traditional hot cross bun, replace the chocolate chips with 150g of mixed dried fruit like raisins, sultanas, and candied peel. For a more decadent version, use dark chocolate chunks instead of chips. The milk can be substituted with plant-based alternatives like almond or oat milk for a dairy-free version, along with plant-based butter. Just note that the texture might be slightly different.
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Serving Suggestions
These chocolate chip hot cross buns are absolutely delicious served warm from the oven with a generous spread of salted butter that melts into all the nooks and crannies. For an extra special treat, split and toast them, then top with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a hot cross bun dessert. They also make wonderful bread and butter pudding when a few days old.
The History Behind Hot Cross Buns
Traditionally served on Good Friday, hot cross buns have a rich history dating back centuries. The cross symbolizes the crucifixion, while the spices represent those used to embalm Christ. In the 16th century, Queen Elizabeth I restricted the sale of spiced buns to funerals, Christmas, and Good Friday due to their supposed magical properties. This chocolate chip version maintains the traditional cross and spices while adding a modern twist that appeals to chocolate lovers of all ages.
Frequently Asked Questions
- → Can I make these Hot Cross Buns ahead of time?
Yes, you can prepare the dough the night before and let it slow-rise in the refrigerator overnight. In the morning, bring the dough to room temperature, shape into buns, and continue with the second proof before baking.
- → What can I substitute for mixed spice?
If you don't have mixed spice, you can make your own blend using equal parts cinnamon, nutmeg, and allspice, with smaller amounts of ginger and cloves.
- → Can I use different types of chocolate chips?
Absolutely! While traditional chocolate chips work wonderfully, you can experiment with dark, milk, or white chocolate chips based on your preference. You could even use a combination for more depth of flavor.
- → How should I store these buns?
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months and reheat in the oven before serving.
- → What can I use instead of apricot jam for the glaze?
You can substitute the apricot jam with other light-colored preserves like orange marmalade, peach jam, or even honey thinned with a little water. Any of these will give you that beautiful glossy finish.
- → Why did my buns not rise properly?
Several factors could affect rising: check that your yeast is fresh and active, ensure your milk mixture was lukewarm (not hot, which kills yeast), and make sure you placed the dough in a warm environment for proving.