Chocolate Hot Cross Buns

5 from 3 votes

Chocolate Hot Cross Buns

The lightest, fluffiest and most indulgent chocolate hot cross buns which make the perfect snack to enjoy throughout Easter. Packed with chocolate chips, spices and dried cherries.

Prep Time1

Cook Time25

Proofing time6

Total Time7 20

Course: Dessert, Snack

Cuisine: British

Servings: buns

Calories: 352kcal

Author: Sasha Hooper

Equipment

Ingredients

Wet Ingredients

120 ml milk
80 ml water
42 g unsalted butter
2 cardamom pods
2 cloves
1 teaspoon vanilla extract
2 medium eggs

Dry Ingredients

455 g strong white bread flour
45 g cocoa powder dutch processed
10 g fine sea salt
75 g caster sugar
10 g dried active yeast
1 tablespoon orange zest from about 1 orange
1 tablespoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon freshly grated nutmeg ¼ teaspoon ground nutmeg
180 g dark chocolate chips
90 g dried sour cherries

For the crosses

60 g all purpose flour plain flour
60 ml water

For the glaze

juice of ½ an orange
2 tablespoons icing sugar powdered sugar

Metric - US Customary

Instructions

Add the milk, water, butter, cardamom pods, cloves and vanilla extract to a small saucepan. Heat gently until the butter melts then remove from the heat and set aside to infuse. The milk should be around 46°C/115°F.
120 ml milk, 42 g unsalted butter, 2 cardamom pods, 2 cloves, 1 teaspoon vanilla extract, 80 ml water
In the bowl of a stand mixer fitted with a dough hook add the dry ingredients and stir together to combine.
455 g strong white bread flour, 45 g cocoa powder, 10 g fine sea salt, 75 g caster sugar, 10 g dried active yeast, 1 tablespoon orange zest, 1 tablespoon ground cinnamon, ¼ teaspoon ground cardamom, ½ teaspoon freshly grated nutmeg
Remove the whole spices from the warm milk, add to the flour mixture along with the eggs. Mix on low speed (speed 2) until a smooth dough forms, kneading for 8-10 minutes. The dough should be soft and smooth, not overly sticky but slightly tacky to the touch. If you need more flour or water you can adjust 1 tablespoon at a time.
2 medium eggs
Form the dough into a ball and place in a lightly oiled bowl, cover with cling film and leave to proof in a warm place (23-26°C) for 1-2 hours until doubled in size.
Whilst the dough is proofing, prepare the cherries by cutting in half and soaking in the juice from ½ an orange. Set aside.
juice of ½ an orange, 90 g dried sour cherries
Once the dough has doubled, knock it back on a lightly floured surface into a flat round. Drain the cherries and pat dry with kitchen paper, sprinkle over the dough with the chocolate chips. Press into the dough. Thoroughly incorporate the mix-ins by folding and kneading the dough. Form into a ball, place back into the oiled bowl and proof until roughly doubled in size, about 1 hour.
180 g dark chocolate chips
Preheat the oven to 200°C/400°F, line a lightly greased 9 x 13 high sided baking pan with parchment paper. Knock back the dough and cut it into 12 equal pieces which should work out roughly 100g a bun. Shape the 12 dough pieces into balls and gently flatten the tops so they are all the same height, place into the prepared pan.
Cover and leave to proof for about another hour until touching and roughly doubled in size.
Whilst proofing, mix together the flour and water for the crosses until smooth. Pipe the cross mixture over the tops of the doubled hot cross buns. Bake for 25-28 minutes until cooked through, about an internal temperature of 87°C/190°F.
60 g all purpose flour, 60 ml water
Prepare the glaze in a small pan by mixing the ingredients together and heat until gently simmering, the mixture will thicken slightly. Set aside and brush the tops of the buns with the glaze as soon as they come out of the oven. Cool in the pan for 5-10 minutes before removing them to a cooling rack. Cool and serve toasted, slathered in butter.
2 tablespoons icing sugar, juice of ½ an orange

Notes

Use the gram measurements for the most accurate results. It's best to use digital scales.
Make sure you proof in a warm environment around 23-26°C/73-78°F otherwise the rising of the dough will take a lot longer than stated.
Use dutch processed cocoa powder.

Recipe heavily adapted from Paul Hollywood.

Nutrition