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How to Make Hot Cross Buns with a Chocolate Twist

How to Make Hot Cross Buns with a Chocolate Twist

If you love hot cross buns and you love chocolate, then you’re going to adore these delicious hot cross buns with a chocolate twist! Filled with currants, raisins and chocolate chips, these buns are guaranteed to raise a few smiles and fill tummies this Easter. If you’re looking for a more traditional hot cross bun recipe, then you can still use ours; all you have to do is leave out the chocolate chips – simple!

Prep and Cooking Time: Approx. 2 hours 15 minutes

  • Makes 12 buns


  • 500g of Strong White Bread Flour
  • 250ml of Whole Milk
  • 50g of Unsalted Butter
  • 50g of Golden Caster Sugar
  • 50g of Plain Flour (to create the cross)
  • 7g of Dried Yeast
  • 1 Medium Egg (beaten)
  • 50g of Milk or Dark Chocolate Chips
  • 50g of Currant and Raisin Mix
  • 4tbsp of Golden Syrup (to glaze)
  • 1tbsp of Ground Cinnamon
  • 1tbsp of Mixed Spice



METHOD: Chocoholic’s Hot Cross Buns

  1. Put the strong white bread flour, yeast, caster sugar, cinnamon and mixed spice into a mixing bowl. Make a well in the centre of the ingredients and add the egg and butter. Warm the milk and then add it to the ingredients.
  2. Using a spoon, mix the ingredients together using a folding action. Once the mixture begins to combine, use your hands to knead it into a dough. This will take about 10 minutes. (You can do this using an electric mixer with a dough hook, if you prefer.)
  3. Warm your oven on a low temperature for 10 minutes and then switch it off. You will use the oven’s warmth to prove the buns.
  4. Lightly flour your worktop and place the dough onto the worktop. Continue to knead the dough until it becomes smooth and spongy.
  5. Place the dough into a clean mixing bowl and cover it with clingfilm. Leave the dough to prove in the oven until it has doubled in size. This should take about 1 hour.
  6. Warm your oven on a low temperature for 10 minutes and then switch it off. You will use the oven’s warmth to prove the buns for a second time before baking.
  7. Flour your worktop and tip the risen dough onto the worktop. Roll the dough out slightly, making sure the dough remains springy.
  8. Scatter the chocolate chips, currants and raisins across the rolled dough. Knead the dough a few times until the chocolate chips, currants and raisins are well combined.
  9. Roll the dough into a sausage and divide it into 12 equal pieces. Roll each piece of dough into a round to form the individual buns.
  10. Line a baking tray or dish with the baking paper and then place the buns in the dish, leaving a small gap between each one to allow them to expand.
  11. Put the baking dish into a large polythene bag, making sure it doesn’t touch the buns, and then place the dish in the warm oven to prove for 20 minutes, or until the dough has doubled in size again and the buns are touching.
  12. Remove the proved buns from the oven. Preheat your oven to 200°C (180°C fan or gas mark 6).
  13. Mix the plain flour with 4 – 5tbsp of water and 1tbsp of sugar until it becomes a smooth, thick paste. Add the mixture to a piping bag and pipe a cross onto each of the buns.
  14. Put your buns in the oven and bake for 15 – 20 minutes or until the buns are golden-brown. Allow them to cool for 10 minutes after taking them out of the oven.
  15. While the buns are cooling, heat 4tbsp of golden syrup in a pan on the hob until it becomes smooth and runny. While the buns are still warm, glaze them with the golden syrup using the glazing brush.
  16. Remove the buns from the baking dish and allow them to dry and cool completely on a cooling rack, then enjoy!
How To