Chocolate Chip Hot Cross Buns

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

Satisfy your inner chocoholic with a batch of these delicious Chocolate Chip Hot Cross Buns! Simple, homemade and totally delicious!

5 from 1 vote

Print Pin Rate

Course: Breads and Scrolls, Breakfast

Cuisine: Easter

Keyword: hot cross buns

Prep Time: 30 minutes

Cook Time: 15 minutes

Rest time: 45 minutes

Total Time: 1 hour 30 minutes

Servings: 12 buns

Calories: 371kcal

Author: Lucy - Bake Play Smile

Ingredients

• ▢ 250 g milk room temperature
• ▢ 1 tbs dried yeast
• ▢ 70 g butter softened
• ▢ 1 egg
• ▢ 500 g plain flour
• ▢ 2 tsp sea salt
• ▢ 2 tsp cinnamon
• ▢ 1 tsp nutmeg
• ▢ 50 g caster sugar
• ▢ 265 g (1 ½ cups) chocolate chips

For the piping

• ▢ 60 g plain flour
• ▢ water

For the syrup

• ▢ 2 tbs water
• ▢ 2 tbs caster sugar

Metric - US Customary

Instructions

Conventional Method

• 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.

Thermomix Method

• 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.

Nutrition

Calories: 371kcal | Carbohydrates: 59g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 460mg | Potassium: 92mg | Fiber: 2g | Sugar: 21g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2.6mg

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