Chocolate Easter Hot Cross Buns

Soft, lightly spiced chocolate buns studded with melty chips and finished with classic crosses and a glossy apricot shine.

Ingredients

• 3 3/4 cups (560g) all-purpose flour, plus extra for dusting
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (100g) caster/superfine sugar (or regular sugar)
• 2 1/4 tsp (7g) instant/rapid-rise yeast
• 1 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice (or mixed spice / nutmeg)
• 1 1/4 cups (310ml) milk, warm (about 100–110°F / 38–43°C)
• 1 large egg, at room temperature
• 4 tbsp (60g) unsalted butter, melted and cooled slightly
• 1 1/2 cups (250g) chocolate chips (semi-sweet or dark)
• 1/2 cup (75g) all-purpose flour
• 5–7 tbsp water (enough to make a pipeable paste)
• 2 tbsp apricot jam (or any light jam), warmed with 1 tbsp water, then strained (optional)
• *OR* 2 tbsp sugar + 2 tbsp water (simple syrup)

Method

• 1

  Step 1: Bloom the dough base

  In a large bowl (or stand mixer bowl), whisk flour, cocoa, sugar, yeast, salt, cinnamon, and allspice until evenly combined (this helps prevent cocoa lumps). Add warm milk, egg, and melted butter. Mix until a shaggy dough forms.

• 2

  Step 2: Knead until smooth and elastic

  Knead 8–10 minutes by hand or 6–8 minutes on medium-low in a stand mixer with a dough hook, until the dough is smooth, stretchy, and slightly tacky (it should pull away from the bowl sides but still feel soft).

• 3

  Step 3: Add chocolate chips

  Sprinkle in chocolate chips and knead just 30–60 seconds until evenly distributed. Don’t overwork or the chips can start to smear.

• 4

  Step 4: First rise (proof)

  Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60–75 minutes, or until doubled in size (poke it—indentation should slowly spring back).

• 5

  Step 5: Shape buns

  Punch down dough. Divide into 12 equal pieces (about 90–95g each). Shape into smooth balls by tucking edges under and rolling gently on the counter. Arrange in a lined 9x13-inch (23x33cm) pan (or similar), evenly spaced.

• 6

  Step 6: Second rise

  Cover loosely and let rise 35–45 minutes until puffy and the buns are just touching each other.

• 7

  Step 7: Heat oven

  Preheat to 350°F (180°C) about 15 minutes before baking.

• 8

  Step 8: Pipe the crosses

  Mix flour with water until you get a thick, pipeable paste (think toothpaste consistency). Spoon into a small piping bag or zip-top bag and snip a small corner. Pipe lines across the buns in one direction, then the other, to form crosses.

• 9

  Step 9: Bake

  Bake 22–26 minutes until the tops look set and the buns read ~190°F/88°C in the center (or they sound hollow when tapped). If browning too fast, tent loosely with foil for the last 5–10 minutes.

• 10

  Step 10: Glaze for shine

  While hot, brush buns generously with warmed jam glaze (or simple syrup). Let cool 15 minutes before pulling apart (they’ll be extra tender while piping hot).

Tips

• **Best chocolate hit:** Use a mix of dark and semi-sweet chips, or chop a chocolate bar for puddles of chocolate.
• **No instant yeast:** Use 2 1/2 tsp active dry yeast; dissolve it in the warm milk with 1 tsp of the sugar first, wait 10 minutes until foamy, then proceed.
• **Make-ahead:** Shape in the pan, cover, and refrigerate overnight. Next day, bring to room temp 45–75 minutes until puffy, then cross + bake.
• **Storage:** Keep airtight at room temp 2 days or freeze 2 months. Rewarm briefly (10–15 sec microwave) for that fresh-baked softness.
• **Serve with:** Butter (it melts into the crumb), or lightly toasted with a smear of jam for a chocolate-meets-Easter vibe.

Nutrition (per serving, estimate)