Double Chocolate Hot Cross Buns

Not traditional, but super delicious double chocolate hot cross buns! Fluffy and soft chocolate bread, filled with chocolate chips.

Traditional soft hot cross buns contain spices and dried fruit, which are amazing. But for those that aren’t fans of dried fruit, these double chocolate hot cross buns are an alternative!

Chocolate hot cross buns

Traditionally Easter is the time for hot cross buns and this is when they’ll be selling in stores. These fluffy double chocolate hot cross buns are so good though that you might want them all year round. And, since these are homemade, you can have them any time you like!

What’s in them

• Yeast – it can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast.
• Milk – Full-fat is best
• Sugar – White granulated sugar
• Egg – One large egg
• Flour –  an all-purpose flour can be used, but ensure it’s one with a protein level of at least 11%. A bread flour can also be used. If kneading by hand, a flour with a higher protein level is easier.
• Cocoa powder- You can use dutch-processed cocoa powder or natural cocoa powder.
• Vanilla – Use a vanilla paste or good quality extract.
• Ground cinnamon – Adds a bit of traditional hot cross bun spice
• Butter – This can be salted or unsalted.
• Chocolate chips – These are what make them double chocolate hot cross buns.

Baker’s schedule

The hot cross buns can be made all in one day or spread over two.

Day 1

• Mix and knead the dough.
• Proof the dough until doubled or place the dough in the fridge overnight to rise slowly.
• Shape the hot cross buns and let them double.
• Bake and glaze

Day 2 – if the dough was refrigerated overnight

• Remove the dough from the fridge
• Shape the hot cross buns and let them double.
• Bake and glaze 

Equipment

The dough is easiest kneaded in a stand mixer.

If you have no mixer, it can be done by hand too. It is quite a sticky dough though so be prepared to knead for a while and don’t be tempted to add more flour. A high hydration dough, kneaded to perfection is what will make superior fluffy hot cross buns. 

Kneading by hand 

Kneading by hand can be done but it requires a bit of elbow grease. Begin the mixing of the hot cross bun dough in a bowl with a fork until it is mixed into a shaggy dough. Tip it onto a clean bench to knead it further. 

A slap and fold method is easiest for a wet dough like this – slap the dough down hard on the bench and pull it forward quickly, and repeat. Using swift motions can stop the dough from sticking to your hands too much. It will be very sticky but don’t be tempted to add more flour. Soon you will begin to feel strength gather in the dough.

You can take breaks in between kneading, the dough will respond well to it. Come back to it with clean, slightly damp hands.

After around 15 minutes of kneading, check to see if the gluten has developed enough with the windowpane test. 

The window pane test

Let the dough rest for 5 minutes. With clean hands, grab a small piece of dough and see if you can stretch it out slowly without tearing it, until it is so thin it is almost see-through. If the dough tears very easily the gluten has not been developed enough.

The method

The dough

In a bowl of a stand mixer fitted with a dough hook, add the yeast, milk, and 1 tablespoon of the sugar. Let it sit for 5 minutes and become foamy.

Add the remaining sugar, flour, cocoa powder, cinnamon, vanilla, salt, and egg. Turn the mixer on medium and combine until it forms a thick but slightly sticky dough. Add in the room temperature butter and keep mixing until the butter has been incorporated.

Keep it mixing until the sticky dough starts to strengthen and come together and pull away cleanly from the sides of the bowl. This can take around 15 minutes. Proper gluten development will allow you to stretch the dough so thin you can almost see through it.

Pull the dough out of the bowl onto a clean workbench and flatten it out. Tip on the chocolate chips and carefully work them into the dough. Form the dough into a ball. Place the dough ball into a clean bowl and cover it with a lid or plate, or a damp tea towel, and let it proof in a warm spot for 1.5- 2 hours until doubled in size. If making overnight chocolate hot cross buns, the dough can instead be covered and placed in the refrigerator overnight to rise slowly.

Shaping

After the first rise, pull the dough onto a clean bench and cut it into 9 even pieces (use a scale for exact measurements). Use your hands to form each piece into a tight ball. Line a 10 x 10-inch square baking dish with parchment paper. If your dough rose overnight it will feel very stiff. You can let it rest at room temperature for 20 minutes first for easier shaping.

Place each ball into the baking tray, then cover with a damp tea towel and let them rise until doubled in size.

Baking

Preheat the oven to 350°F/ 180°C.

Mix together the flour, cocoa powder, sugar, and water for the crosses, then pipe the crosses onto the buns

Bake the buns for around 25 minutes. While the buns are baking, mix together the glaze ingredients. Brush the hot baked buns with glaze the moment they come from the oven. Leave the buns to cool for about 20 minutes before eating.

Serving and storing

They are delicious when served fresh on the day. Leftover chocolate hot cross buns store covered at room temperature for up to three days, or they can be frozen for up to three months.

Related recipes

• Chocolate Chip Brioche