Happy Easter 🙂

Hot cross bun is traditionally eaten at Easter. In Australia, chocolate easter eggs and hot cross buns always make appearance about 1 month or so before Easter until Easter period. Most bakery shops here sell the hot cross buns during these times and the supermarkets have an abundant choice of chocolate easter eggs.

I remember there was only 1 type of hot cross bun a few years back, it is the spiced bun with sultana. Now, there are also chocolate chip, mocha and coffee hot cross buns (all with chocolate chips) :D. I love the chocolate and mocha ones from Bakers Delight.

The buns are best served warm in my opinion. They are soft and for the buns with chocolate chips, the chocolate is melting and gooey and so irresistible.  Some like to have it with butter, but for me, I really enjoyed it on its own as breakfast or snacks 🙂

This is my first attempt to make chocolate hot cross bun, I like the recipe as it does not contain much butter and sugar. I also used dark chocolate for both chocolate chips and melting chocolate (for the cross on top of the buns). I am happy with the result :); well, they cannot beat the hot cross buns from Bakers Delight, but I feel good when eating it because they don’t have too much butter and it has the goodness of dark chocolate 🙂

Happy Easter, everyone 🙂

Chocolate hot cross bun

(from recipe by ‘Achieve Easter Success’)

(makes 12 buns)


  • 1½ cups warm milk
  • 2 x 7 gr-sachet dried yeast
  • pinch of salt
  • 4 cups plain flour
  • 1 tablespoon cocoa
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 60 gr butter, melted
  • 1 egg, lightly beaten
  • 1 cup chocolate chips
  • 1/3 cup water
  • 60 gr melting chocolate (for cross on top of buns)

Step 1. Combine milk, yeast, salt and a pinch of sugar in a bowl. Whisk together until combined. Cover with plastic. Place in a warm place for 5 to 10 minutes or until the top becomes frothy.

Step 2. Sift flour, cocoa and cinnamon together into a large bowl. Add 2 tablespoons of sugar (the remainder of the sugar will be used in the glaze), yeast mixture, butter and egg. Stir with a wooden spoon until dough almost comes together. Mix to a soft dough with your hands. Turn onto a lightly floured surface and knead for 10 minutes or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for up to 1½ hours or until the dough doubles in size.

Step 3. Punch dough down to its original size with your fist. Add chocolate chips and knead until well combined. Divide dough into 12 even portions and shape into balls. Place into a baking tray lined with baking paper about 1 cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until buns double in size.

Step 4. Preheat oven to 200°C. Bake buns for approximately 20 minutes or until a skewer inserted into the centre of one of the buns comes out clean.

Step 5. To make the glaze, heat water and remaining 2 tablespoons sugar in a small saucepan over low heat, stirring until sugar dissolves. Bring to the boil and then boil for 5 minutes. Brush warm glaze over warm buns.

Step 6. Chocolate cross – Melt the chocolate as per the instructions on the package. Then spoon the chocolate into a plastic bag and tie the plastic bag (or use snap-lock bag). Snip a corner off bag (not too big) and pipe chocolate crosses over buns. Serve chocolate hot cross buns warm or at room temperature.

I like my hot cross bun warm; to warm the bun, place it in the microwave for 30 seconds. The chocolate chips are melting and it’s finger licking good 🙂

xxx,
Inge

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