Satisfy your inner chocoholic with a batch of these delicious Chocolate Chip Hot Cross Buns! Simple, homemade and totally delicious!
I love a good old Hot Cross Bun and I’m not even too fussy when it comes to the different varieties either. I’m just as happy to nibble away on a traditional one with sultanas, as I am to go a bit fancy with some of the new variations (I really want to try making a Mocha Caramel version that I saw in a bakery the other day – how brilliant!). Anyway, as you know, I am a girl who adores my chocolate – so it makes sense that these Chocolate Chip Hot Cross Buns are very high up on my ‘OMG I love you’ list (yes, there is such a list).
And so, as I do every year, I made a batch of chocolate chip hot cross buns. Have you ever tried a chocolate chip hot cross bun straight out of the oven? Errrmeeegod!! The chocolate is all soft and melty-like and is just amazing. Like a little bite of heaven really.
I like to toast my hot cross buns under the grill and then add a bit of butter. However! I saw on Pinterest the other day (yes, the place where I spend far too much time), that someone had smothered their chocolate chip hot cross buns in Nutella. I nearly died. Why have I never thought to do that!? Perhaps I’m losing my chocolatey touch!? Eeeek! Let’s hope not!!
Are you a classic hot cross bun fan, or do you like a bit of variety too?
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Chocolate Chip Hot Cross Buns - Conventional Method
Ingredients
- 250 g room temperature milk
- 1 tbs dried yeast
- 70 g softened butter
- 1 egg
- 500 g plain flour
- 2 tsp sea salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 50 g caster sugar
- 1 1/2 cups chocolate chips
- Piping:
- 60 g plain flour
- water
- Syrup:
- 2 tbs water
- 2 tbs caster sugar
Instructions
- Combine the room temperature milk and yeast in a small bowl.
- Set aside in a warm place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- Combine the plain flour, salt, cinnamon, nutmeg and sugar in a bowl.
- Make a well in the centre.
- Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
- Place the dough in a bowl and cover with a damp tea towel and place in a warm spot for 30 minutes or until dough has doubled in size.
- Preheat oven to 220°C.
- Divide the dough into 12 portions and knead the chocolate chips through with your hands.
- Roll into balls
- Grease and line a baking tray (I find it easiest to use 2 X 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Leave to prove for a further 20 minutes.
- Meanwhile, mix the flour and enough water to make a smooth paste together in a small bowl.
- Place the piping mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off).
- Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- Leave to cool for 5 minutes then transfer to a wire rack.
- While the buns are still warm, heat the sugar and water in the microwave on medium heat for 1 minute or until the sugar has completely dissolved.
- Brush the syrup over the top of the warm buns.
Chocolate Chip Hot Cross Buns - Thermomix Method
Ingredients
- 250 g room temperature milk
- 1 tbs dried yeast
- 500 g plain flour
- 2 tsp sea salt
- 70 g softened butter
- 50 g caster sugar
- 1 egg
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 cups chocolate chips
- Piping:
- 60 g plain flour
- water
- Syrup:
- 2 tbs water
- 2 tbs caster sugar
Instructions
- Place milk and yeast into the TM bowl and heat for 1 minute, Speed 1, 37 degrees.
- Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 6.
- Knead for 2-3 minutes on Interval speed.
- Work the dough into a ball on a lightly floured board.
- Place in a bowl and cover with a tea towel.
- Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Divide the dough into 12 portions.
- Knead the chocolate chips into the dough portions and roll into balls.
- Grease and line a baking tray (I find it easiest to use 2 X 20cm square baking tins) and place 6 dough balls 1cm apart in each tray.
- Preheat oven to 220 degrees celsius.
- To make the piping, mix the flour and enough water to make a paste in the TM bowl for 20 seconds, Speed 4.
- Scrape down the sides and repeat for a further 20 seconds.
- Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off).
- Pipe crosses onto the buns.
- Place the tray into the oven and bake for 15 minutes or until golden.
- Meanwhile, heat the sugar and water in the TM bowl for 2 minutes, Speed 4, 100 degrees.
- Brush the syrup over top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
These would be perfect for the sultana hater/chocolate lover in my life and I love the chocolate cross, that just tops it off!
Oh yeah absolutely!
WOW! I’m so impressed, these beauties look even better than the real thing!!! I have to try. I just loving eating anything bread-related straight out of the oven!
Oh thank you! Yes… theres nothing better than fresh hot cross buns.
Two of my favourite things combined into one!! OMNOMNOM <3
Thanks!
I’m more a traditional hot cross bun-er but hubster will go anything that involves chocolate – the more the better. In fact I’m pretty confident he would prefer your blog to mine haha!!!
Hahaha oh I don’t think so – but he’s soooo on the right track when it comes to chocolate!