Choc Chip Hot Cross Buns

These Choc Chip Hot Cross Buns are light, fluffy, packed with chocolate and just irresistible! This recipe takes no time at all to make and you can also freeze any leftover Hot Cross Buns that you may have.

I admit I used to be a little bit of a Hot Cross Bun traditionalist, and would refuse to buy or even taste a hot cross bun which wasn’t filled with fruit (and don’t even get me started on fruitless Hot Cross Buns!) but a couple of years ago I finally succumbed to the pressure and tried a Choc Chip Hot Cross Bun and there has been no turning back since then.

Why you will love this recipe:

• Quick to prepare – these Choc Chip Hot Cross Buns really don’t take too long to prepare.
• Simple Ingredients – you won’t need any fancy ingredients for this recipe.
• Versatile – you can use either milk or dark chocolate for this recipe.
• Freezer Friendly – these Hot Cross Buns can be frozen for up to two months.

Choc Chip Hot Cross Bun Ingredients:

Please note you will find the full list of ingredients and recipe method in the recipe card below.

• Flour – you can use either plain or Baker’s flour for this recipe.
• Yeast – you will need dried yeast for this recipe.
• Cinnamon
• Caster Sugar
• Milk – either reduced fat or full cream is fine.
• Butter – you can use either salted or unsalted.
• Egg – approximately 70 grams.
• Chocolate Chips – either milk or dark chocolate chips can be used.

How to Make Choc Chip Hot Cross Buns:

1. Combine the yeast, sugar and milk and allow the yeast to activate.
2. Combine with the remaining ingredients.

3. Knead the dough until smooth.

4. Add the chocolate chips and lightly knead to combine. If you over knead the chocolate will start to melt.

5. Allow the dough to prove for one hour or until doubled in size.

6. Punch down the dough and divide into 12 pieces, roll into balls and place into baking tray before allowing to prove for 30 minutes.

7. Once proved, place into the oven to bake.

8. Carefully remove from the oven and brush with glaze.

9. Once completely cool, pipe chocolate crosses on top.

Tips for Making the BEST Choc Chip Hot Cross Buns:

• You can use plain or bakers flour for this recipe.
• Either milk or dark chocolate can be used.
• Be careful not to over knead the dough after adding the chocolate chips as they will begin to melt.
• If you don’t have apricot jam, you can use sugar instead.
• Ensure you let the Hot Cross Buns completely cool before adding the chocolate crosses, otherwise they will melt.
• These Hot Cross Buns are best stored in an airtight container and enjoyed within four days.
• You can freeze any leftover Choc Chip Hot Cross Buns for up to two months in a freezer safe container.

You might also enjoy these recipes:

• Easy Hot Cross Buns Recipe
• Easter Egg Rocky Road
• No Bake Easter Egg Slice
• Three Ingredient Cadbury Creme Egg Fudge
• Easter Egg Brownies
• Chocolate Brioche Hot Cross Bun Pudding
• White Chocolate and Cranberry Hot Cross Buns
• Cadbury Creme Egg Cheesecake
• Easter Bunny Biscuits
• Malteaster Bunny Cupcakes

Choc Chip Hot Cross Buns

Lauren

These Choc Chip Hot Cross Buns are light, fluffy, packed with chocolate and just irresistible! This recipe takes no time at all to make and you can also freeze any leftover Hot Cross Buns that you may have.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Resting Time 1 hr 30 mins

Total Time 2 hrs 10 mins

Course Dessert

Cuisine Australian

Servings 12 Buns

Calories 325 kcal

Equipment

• 1 x 20 x 30 cm baking tray

Ingredients

  

1x2x3x

• ▢ 1 tablespoon dry yeast
• ▢ ½ cup caster sugar 110g
• ▢ 1 & ½ cups milk 375g – lukewarm
• ▢ 4 & ¼ cups plain flour 640g
• ▢ 2 teaspoons cinnamon
• ▢ 50 grams butter mekted
• ▢ 1 egg
• ▢ 230 grams chocolate chips

To Decorate

• ▢ 2 tablespoons apricot jam
• ▢ 2 tablespoons water
• ▢ 100 grams chocolate melts

Instructions

 

• Line 20 x 30cm baking tray with baking paper and lightly oil a large mixing bowl before setting both aside until needed.
• Place the yeast, 2 teaspoons of the sugar and all of the lukewarm milk into a small bowl and let it sit for 5 minutes. The mixture should have started to foam, which is a sign the yeast is active.
• In a large bowl (different to the one you have already oiled), add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – it will be sticky and the chocolate will melt a little so don’t worry!
• Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
• Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
• Remove the dough from the bowl and divide into 12 equal pieces before rolling into balls.
• Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to rise again.
• While the dough is rising, preheat your oven to 200 degrees celsius (Fan-Forced.
• Once the dough has risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden and spring back when touched.
• To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
• Brush the glaze over the still warm Choc Chip Hot Cross Buns before carefully transferring the buns onto a wire rack to cool completely.
• Once the buns are cold, melt the extra milk chocolate melts and place it in a piping bag before piping the crosses onto the top of each bun.

Thermomix Instructions

• Line 20 x 30cm baking tray with baking paper and lightly oil a large mixing bowl before setting both aside until needed.
• Place the yeast, 2 teaspoons of the sugar and all of the milk into your thermomix bowl and cook for 2 minutes on 37 degrees, speed 1. Leave the yeast mixture in the bowl whilst you move onto the next steps.
• Add the flour, cinnamon, egg, butter and remaining sugar into the thermomix bowl. Mix for 15 seconds on speed 7 or until all ingredients have combined.
• Knead for 1 ½ minutes using the kneading function before adding the chocolate chips and kneading for a further 30 seconds.
• Follow the instructions as above from step 5

Notes

• You can use plain or bakers flour for this recipe.
• Either milk or dark chocolate can be used.
• Be careful not to over knead the dough after adding the chocolate chips as they will begin to melt.
• If you don’t have apricot jam, you can use sugar instead.
• Ensure you let the Hot Cross Buns completely cool before adding the chocolate crosses, otherwise they will melt.
• These Hot Cross Buns are best stored in an airtight container and enjoyed within four days.
• You can freeze any leftover Choc Chip Hot Cross Buns for up to two months in a freezer safe container.

Nutrition

Serving: 0gCalories: 325kcalCarbohydrates: 57gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 28mgPotassium: 158mgFiber: 2gSugar: 20gVitamin A: 88IUVitamin C: 1mgCalcium: 60mgIron: 3mg

Keyword Easter Recipes, Easter Thermomix Recipes, Hot Cross Buns, Thermomix Recipes

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