This Chocolate Hot Cross Buns recipe is a special twist on the classic that tastes amazing.
Are you a Hot Cross Buns lover too? While they seem to be in stores the day after Christmas here, I hold out every year until just before Easter to buy a pack.
This is the best Hot Cross Buns recipe because not only do they taste great but it’s also fool-proof. Check out my White Chocolate Cranberry Hot Cross Buns which is where this chocolate version is adapted from.
Table of contents
With chocolate in two forms – cocoa and chocolate chips – I love these chocolate hot cross buns even more than the originals.
When they come out the oven, those chips are still all oozy and gooey and perfect. Perfect for slathering butter all over and devouring as it melts in.
Ingredients you’ll need
Flour, sugar, milk, eggs – these are all very normal baking ingredients. Add in some cocoa and chocolate chips for the chocolate flavour.
These are a yeasted bread, so you will need yeast but instant or active dry yeast both work perfectly and are very simple to use.
Now for the spices and flavourings. It just isn’t a hot cross bun without a little spice so cinnamon, all-spice and a little vanilla extract are the perfect combo. With one bite, you know it’s Easter time.
How to make chocolate hot cross buns
These are fun and fairly simple to make and it’s such a satisfying recipe when they’re fluffy and fresh out of the oven ready to be devoured.
Making the dough
- Melt some butter in a little milk, then pour in some cold milk (photo 1) to get it to the perfect temperature to help the yeast do it’s job.
- Add the dry ingredients to a bowl (photo 2) and whisk them to mix then pour in the warm butter and milk (photo 3).
- Give it a rough mix then add egg (photo 4).
The first proof
- Use a dough scraper (a silicone or rubber tool that helps you to pull dough together) to pull the dough into a ball (photo 5).
- Spray the bowl with oil, then place it back in (photo 6) and cover until doubled (photo 7)
- Add the chocolate chips (photo 8) and gently knead them into the dough.
The second proof and baking
- Cut the dough into 12 even pieces and roll them into smooth balls (photo 9).
- Place the balls onto a baking tray lined with baking paper (photo 10) and let them double in size again (photo 11).
- Brush the risen dough balls with beaten egg yolk (photo 12).
- Pipe lines over the middle of each row (photo 13), to form a cross on each bun (photo 14). Bake for around 20 minutes.
How does yeast work?
Yeast is actually a living organism. Under the right conditions, yeast will grow and release carbon dioxide which acts to leaven bread (give it lift and make it rise).
So what are the right conditions? Yeast needs warmth (not too hot, just warm) and sugar to feed.
In contrast, salt can kill yeast so when adding salt to dough always make sure it doesn’t touch the yeast.
Tips and tricks for making hot cross buns;
Working with yeast does require a little care.
Yeast needs a tepid – warm mixture to bloom properly. If it’s too hot, it will kill the yeast. Too cold and it will take far too long to rise, although not impossible.
- Don’t overheat the milk at the start. You add it to melted butter over low heat until it just starts to steam. Now you cool it just slightly by adding the remaining milk. This is then added to the bowl along with the dry ingredients and yeast.
- Adding the sugar at this stage too will assist the yeast in doing it’s thing. Sugar is food for yeast.
- There are a few different types of yeast out there. I use instant dried yeast in this recipe but you can substitute for active dry yeast in the same quantity.
It can be purchased in tubs so you can scoop out what you need or you’ll often find it prepacked in 7g (2 ¼ teaspoon) lots. Also, instant yeast will make bread rise more quickly than active dry yeast. - Make sure the yeast is fresh. Don’t use yeast that’s been banging around your pantry for years. If you buy yeast and won’t use it all quickly, you can freeze it for up to a year.
- When shaping the buns, it’s helpful to kind of tuck the edges and pull them underneath, so that the top becomes nice and smooth.
- Make sure the buns are all equal size so they bake evenly.
So now you have a very good excuse to eat chocolate for breakfast so bake up a batch and enjoy.
Send Me Recipes!
Get the latest recipes recipes and my my All About Chocolate ebook!
Chocolate Hot Cross Buns Recipe
Ingredients
- 57 g unsalted butter (¼ cup / ½ stick)
- 300 ml milk (10 floz)
- 520 g plain (all purp) flour (4 cups / 18.5oz)
- 35 g unsweetened cocoa (⅓ cup / 1.5oz)
- 2 ¼ teaspoons instant yeast (or active dry) (1 sachets / 7g)
- ½ cup white granulated sugar (100g / 3.5oz)
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 cup chocolate chips (200g / 7oz)
To top
- 1 egg yolk, beaten with a dash of water
- 2 tablespoons unsweetened cocoa
- 1 tablespoon plain (all purp) flour
- 2 ½ tablespoons water (50ml) (notes)
Instructions
- In a small saucepan over low heat, melt the butter and half the milk together. Add the remaining cold milk to cool it down a bit and set aside.
- In the bowl of a stand mixer using the dough hook attachment, add the flour, cocoa, yeast, sugar, cinnamon and all spice and give it a mix together (no standmixer? see note 4).
- Pour in the warm milk mixture (make sure it's just warm and not hot) and vanilla. Give a slight mix until starting to clump together then add the egg.
- Beat on low for around 7 minutes until smooth and elastic.
- Use a dough scraper to pull the dough together and lift it out of the bowl. Spray with olive oil spray, then place it back in the bowl. Spray the top of the dough lightly with oil too. Cover with plastic wrap and allow to rise for about 1 hour or until doubled in size.
- Once the dough has risen, turn it out onto a lightly floured board. Gently knead in the chocolate chips until evenly distributed. Don’t knead for too long.
- Shape into a ball of dough. Cut the ball in 6 even pieces, then cut each of those pieces in half.
- Line the base of a casserole dish or large baking tin (at least 9×13 inch) with baking paper.
- Shape each piece of dough into a small ball and sit them side by side in the prepared tray (they should be just touching). Allow to rise for another hour or until doubled in size again, loosely covered with a tea towel or plastic wrap.
- Preheat the oven to 200C / 400F / 180C fan forced
- Brush the egg yolk mixed with a dash of water over the tops of the buns.
- Mix together the cocoa, flour and 2 ½ tablespoons water and transfer to a piping bag. Pipe crosses over the top of the buns (you can do this by piping 1 long line across the middle of each row of buns, then repeat until they all have a cross).
- Bake for 20-25 minutes until shiny and crisp on top.
- Serve warm, with butter
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary, always check the bake 2-3 minutes before the recipe suggests and consider investing in an independent oven thermometer. Small and cheap, they’re often more reliable the ovens own thermostat.
- You can also knead the mixture by hand, if preferred. It is a sticky dough and you’ll need to be patient with it.
- Don’t be tempted to add too much flour or they’ll turn out dry.
- Holding a dough scraper in one hand to lift and fold, then kneading with the other works best
- Knead until smooth and elastic
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
47 Comments on “Chocolate Hot Cross Buns Recipe”
I made these and had to get them out of the house FAST once they were out of the oven and I’d tried one. I thought I’d be safe because although I’m a bread lover, traditional hot cross buns have never been too difficult for me to resist. THESE are a different story!!! I used rum soaked dried cranberries and chunked chocolate approximately the same size as store bought chocolate chips and otherwise followed the recipe to the T. I did brush them lightly with a mixture of golden syrup with a touch of Dundee marmalade for a hint of orange flavor. Oh my gosh!!! I may be in trouble. Friends and family are already asking if I make these every Easter. …..looks like I MAY be!!!!⭐️⭐️⭐️⭐️⭐️
So so happy to hear that, Sara!
I’m confused with the egg yolk, was it with water or without?
Yes, my error Joanna. Mix one egg yolk with a dash of water. I find it works better than a whole beaten egg. I’ll adjust the recipe card
Hi
With the second rise do I cover it?
Thanks 😊
Yes, just with a tea towel or lightly with a sheet of plastic wrap
Has anyone tried doing the second rise in the fridge overnight so the buns can be cooked fresh in the morning? If not, is there a reason I shouldn’t attempt this?
Thanks!
Hi Sarah, I haven’t tested this one specifically for an overnight fridge rise but I don’t see why it wouldn’t work. I hope to test this in the near future but I’d love to hear your feedback if you do.
I did it and it worked great!!
That’s wonderful Sarah. I so appreciate your feedback. I’ll add some more notes to the recipe once I’ve tested this too.
Hi there, i don’t have a stand mixer 🙁 is it at all possible to make them with a hand mixer with the dough hook attachments? Many thanks
Hi Taryn, yes that should work fine. You can also knead it by hand – it will take a little longer and don’t be tempted to add too much extra flour, the dough will become less sticky as you knead it. Let me know how you go 🙂
Great thank you, i will keep you posted 🙂
The instructions were perfect and very considerate! My little boys love hot cross buns all year around and found this to be a perfect way to keep baking them at home. They turned out perfect. Thank you!
This makes me so happy to hear. Thank you Gai 🙂
Tried this recipe today, and as usual, the instructions were perfect. The house smelled divine while cooking and have been devoured. I won’t be buying store-bought ones ever again. I am bookmarking this recipe as a family favourite. While I didn’t create the cross to finish off the buns, the family were not fussed with their “Chocolate Hot Buns” Thanks for sharing this recipe.
Thanks so much Melissa, you made my day. I’m so happy your’ family loved your crossless chocolate buns 🙂
im a bit confused with the recipe do we add the yeast to the warm milk and butter recipe then add the sugar to the milk then add it together with rest of ingredients or do you add all the dry ingredients including the yeast to the te bowl then add the milk mmixture
Hello Maya, no just the butter and milk together as per step 1. The yeast goes directly into the bowl with the flour, per step 2.
Best buns ever.. super soft and delicious
Thanks so much Bids, I’m so happy you loved them. If you have a moment, I’d love if you could give it a star rating too 🙂
Love the recipe.
Thanks for sharing… it was so yummy, will do this again😊.
I tried with a nice teaspoon of Nutella in each bun… it was a hit. Lol
Thanks so much Sheri, so happy you loved it 🙂
Hi there. Is like to make this today. I only have salted butter… How do I go about making sure it doesn’t effect the yeast? Thanks
Hi Shelley, for the amount used in this recipe, the salt won’t likely affect the yeast. However, I have adjusted the method in this recipe to match my other hot cross buns recipe as instant and active dry yeast don’t really need to activate in warm milk first anyway. Update your browser and you should see the updated, simplified steps now.
Came out well but was a bit too sweet for our liking
Thanks Kirk, hot cross buns are generally a sweet bread but thank you for trying them and for your feedback 🙂
Thanks for the recipe. Just letting you know it did not specify when to add in the other half of caster sugar. As a non-baker, this meant that mine were a little bitter!
My apologies, Courtney and thank you for letting me know. I have updated the recipe now to include the remaining sugar.
These are the best hot cross buns I have evey made. They rose so well, which is something I always find a challenge. The only thing I would add next time would be a pinch of salt into the recipe. Jsut to help to bring out all the flavours.
Simply the best
Thanks so much Michelle. I’m so happy you loved them.
Excellent recipe, thanks so much made them today – your tips were spot on.
Thanks so much, Des. So happy you loved them 🙂
I would like to make only 6 buns, do i halve all ingredients, including the egg ie 1/2 egg only? thank you!
I haven’t tested these in a half quantity but I believe it would work fine. The best way to halve the egg would be to weigh it out. Please let me know how they go.
This was such a success! So fluffy! First time baking hcb’s and I’m hooked. Hubby says they’re way better than store bought. Would like to try with spelt flour next 👍 thank you
Excellent. I’m so happy you and hubby loved them Justine. I’d love to hear how the spelt flour version turn out too and send me a pic if you can 🙂
Hi Marie!
Just wondering if it would work to substitute the AP flour with bread/pizza flour? Would I need to change the quantity?
Thanks!
Hello Lachlan, you could but it will give a chewier end result and may turn out not so light and fluffy. The quantity would be the same though.
I made these and they are amazing. I took your advice and weighed all dry ingredients. I only had salted butter, so I started my yeast with some sugar in a cup before I added it to the other wet ingredients. These are better than my favorite food…bagels.
Thanks so much Melissa, I’m so happy you love them 🙂
Hi, can I replace grinded coffee granules for cocoa powder? Thank you!
Hello, there is no coffee in this recipe. Have you mixed it up with another recipe?
I think I’ve made hot cross buns only once. I cannot say this is my kind of baking (I prefer either savory or sweet with lots of filling things). But those chocolate buns look fantastic, and I’d definitely grab few with some butter. Love the addition of chocolate chips too.
Thanks Ben 🙂
You mentioned not to let yeast come into direct contact with salt however salt was not included in the ingredients list. Am I mistaken?
My apologies Ririyen, just force of habit adding that note. There is no salt in this recipe, so I’ve removed that note now.