Choc Chip Hot Cross Buns: The Ultimate Recipe for a Delicious Twist on a Classic Treat

Choc Chip Hot Cross Buns are a delightful twist on the traditional Easter treat that has captured the hearts and taste buds of many. Originating from England, hot cross buns have a rich history dating back to the 12th century, often associated with Good Friday and the end of Lent. However, the addition of chocolate chips elevates these soft, spiced buns into a modern favorite that appeals to both young and old alike.

People love Choc Chip Hot Cross Buns not only for their sweet, indulgent flavor but also for their soft, fluffy texture that makes them perfect for toasting and slathering with butter. The convenience of making these buns at home allows you to fill your kitchen with the irresistible aroma of freshly baked goods, creating a warm and inviting atmosphere. Whether enjoyed as a breakfast treat or a delightful snack, these buns are sure to become a cherished addition to your culinary repertoire.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 10g salt
• 10g instant yeast
• 300ml whole milk, lukewarm
• 50g unsalted butter, melted
• 1 large egg
• 150g chocolate chips (dark or milk, based on preference)
• 1 tsp ground cinnamon
• 1 tsp mixed spice powder (or allspice)
• For the cross: 75g plain flour, 75ml water
• For the glaze: 75g apricot jam

Preparing the Dough

1. In a large mixing bowl, combine the strong white bread flour, caster sugar, salt, instant yeast, ground cinnamon, and mixed spice powder. Make sure to keep the salt and yeast on opposite sides of the bowl initially, as salt can inhibit yeast activity.
2. In a separate bowl, whisk together the lukewarm whole milk, melted unsalted butter, and the large egg until well combined.
3. Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hands, mix until a rough dough begins to form.
4. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Once kneaded, flatten the dough slightly and sprinkle the chocolate chips over the top. Fold the dough over the chocolate chips and knead gently until they are evenly distributed throughout the dough.
6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Shaping the Buns

7. Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
8. Divide the dough into 12 equal pieces (about 100g each). Shape each piece into a smooth ball by tucking the edges into the center and rolling it on the surface.
9. Place the shaped dough balls onto a baking tray lined with parchment paper, leaving some space between each bun to allow for further rising.
10. Cover the tray with a kitchen towel and let the buns rise for another 30-45 minutes, or until they have puffed up and are touching each other.

Preparing the Cross

11. While the buns are rising, prepare the cross mixture. In a small bowl, combine the plain flour with enough water to form a thick paste. The consistency should be similar to that of a thick pancake batter.
12. Transfer the paste to a piping bag or a small zip-lock bag with a corner snipped off. Once the buns have risen, pipe a cross over each bun, ensuring the lines are even and consistent.

Baking the Buns

13. Preheat your oven to 220°C (200°C for fan ovens) or 425°F.
14. Once the oven is preheated, place the tray of buns in the oven and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
15. While the buns are baking, prepare the glaze by gently heating the apricot jam in a small saucepan over low heat until it becomes liquid. Strain it through a sieve to remove any pieces of fruit if desired.

Glazing and Serving

16. Once the buns are baked, remove them from the oven and immediately brush the warm apricot glaze over the top of each bun. This will give them a beautiful shine and add a touch of sweetness.
17. Allow the buns to cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.


Conclusion:

In summary, these Choc Chip Hot Cross Buns are a delightful twist on a classic favorite, making them a must-try for anyone looking to elevate their baking game. The combination of rich chocolate chips with the traditional spices creates a mouthwatering treat that is perfect for any occasion, whether it’s Easter, a cozy brunch, or simply a sweet indulgence. For serving suggestions, consider toasting the buns lightly and slathering them with butter for an extra layer of flavor. You can also experiment with variations by adding different types of chocolate, such as white or dark chocolate chips, or incorporating dried fruits like cranberries or cherries for a fruity burst. We encourage you to try this recipe and share your experience with friends and family. Whether you enjoy them fresh out of the oven or as part of a festive gathering, these Choc Chip Hot Cross Buns are sure to impress. Don’t forget to snap a photo and tag us in your posts; we love seeing how you make this recipe your own! Happy baking! Print

Choc Chip Hot Cross Buns: The Ultimate Recipe for a Delicious Twist on a Classic Treat
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• Author: Dottie
• Total Time: 135 minutes
• Yield: 12 buns 1x
Print Recipe
Pin Recipe
Description
Enjoy the warm, spiced goodness of homemade chocolate chip hot cross buns. These soft, fluffy treats are filled with rich chocolate chips, making them a delightful addition to any occasion. Perfectly glazed and beautifully cross-topped, they are sure to impress!
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Ingredients
Scale 1x2x3x
• 500g strong white bread flour
• 75g caster sugar
• 10g salt
• 10g instant yeast
• 300ml whole milk, lukewarm
• 50g unsalted butter, melted
• 1 large egg
• 150g chocolate chips (dark or milk, based on preference)
• 1 tsp ground cinnamon
• 1 tsp mixed spice powder (or allspice)
• 75g plain flour (for the cross)
• 75ml water (for the cross)
• 75g apricot jam (for the glaze)
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Instructions
1. In a large mixing bowl, combine the strong white bread flour, caster sugar, salt, instant yeast, ground cinnamon, and mixed spice powder. Keep the salt and yeast on opposite sides of the bowl initially.
2. In a separate bowl, whisk together the lukewarm whole milk, melted unsalted butter, and the large egg until well combined.
3. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until a rough dough begins to form.
4. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
5. Flatten the dough slightly and sprinkle the chocolate chips over the top. Fold the dough over the chocolate chips and knead gently until evenly distributed.
6. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
7. Once risen, punch the dough down gently and transfer it back to a floured surface.
8. Divide the dough into 12 equal pieces (about 100g each) and shape each into a smooth ball.
9. Place the shaped dough balls onto a baking tray lined with parchment paper, leaving space between each bun.
10. Cover the tray and let the buns rise for another 30-45 minutes, or until puffed up and touching each other.
11. In a small bowl, combine the plain flour with enough water to form a thick paste, similar to thick pancake batter.
12. Transfer the paste to a piping bag or a small zip-lock bag with a corner snipped off. Pipe a cross over each bun once they have risen.
13. Preheat your oven to 220°C (200°C for fan ovens) or 425°F.
14. Bake the buns for 20-25 minutes, or until golden brown and sound hollow when tapped on the bottom.
15. While baking, prepare the glaze by gently heating the apricot jam in a small saucepan until liquid. Strain if desired.
16. Once baked, remove the buns from the oven and brush the warm apricot glaze over the top of each bun.
17. Allow the buns to cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
• Ensure the milk is lukewarm to activate the yeast properly.
• You can substitute chocolate chips with dried fruits or nuts if preferred.
• For a richer flavor, consider adding a pinch of nutmeg or cardamom to the dough.
• Prep Time: 20 minutes
• Cook Time: 25 minutes