Soft and fluffy homemade Chocolate Chip Hot Cross Buns packed with sweet bursts of chocolate make the perfect Easter breakfast or brunch.
Follow my simple recipe and learn how to easily make hot cross buns conventionally (using just your hands to knead!) or with a Thermomix.
It just wouldn't be Easter without a few batches of homemade hot cross buns.
And while I personally, love a traditional fruit hot cross bun, it's no surprise that the smallest member of our house is ALL about chocolate hot cross buns!!
Take the stress out of baking your own buns by using my fool-proof, no-fuss chocolate chip hot cross bun recipe!
Table Of Contents
Why You're Going To Love Choc Chip Hot Cross Buns
Here's why you should enjoy a batch of freshly baked chocolate chip hot cross buns this Easter!
- The perfect Easter breakfast - Easter morning wouldn't be complete without a breakfast of freshly baked hot cross buns (and a few Easter eggs too, of course!)
- Additive & preservative free - make your own choc chip hot cross buns and you'll know exactly what goes into them - just basic pantry staples (and no nasties!)
- Freezer-friendly - if you find that you have leftover buns after Easter, simply freeze them for up to 1 month.
- Thermomix & Conventional methods - I've included both conventional (mixing in a bowl and kneading by hand) and Thermomix instructions in the Recipe Card below.
- Loved by kids - it's no secret that chocolate chip hot cross buns are the preferred flavour by kids! The little bursts of chocolate are simply irresistible. Pop a bun into lunchboxes for a special treat.
What You Need
Homemade choc chip hot cross buns are made almost entirely from basic pantry ingredients, making them a budget-friendly option:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Milk - I recommend using full cream (not skim or light) milk. This gives the buns the best, fluffiest texture.
- Dried yeast - you can buy sachets or containers of dried yeast in the flour section of your supermarket.
- Butter - use salted or unsalted butter for this recipe. If using salted butter, omit the extra pinch of salt in the ingredients list.
- Egg - I recommend using an extra large (70g) egg.
- Plain flour - also referred to as all-purpose flour. For a gluten-free hot cross bun recipe, try this one.
- Salt - add a pinch of salt to the dough (omit if using salted butter).
- Cinnamon & nutmeg - the classic spices used in hot cross buns. These are mild enough to be loved by kids!
- Caster sugar - a superfine sugar that is perfect for using in hot cross buns.
- Chocolate Chips - or chocolate bits. These hold their shape better than regular chocolate when baked. I recommend Nestle or Cadbury brands.
- Plain flour & water - for the piped crosses.
- Sugar & water - for the sugar glaze.
Equipment
Whether you choose to make your chocolate chip hot cross buns by hand or using a Thermomix, you only need a few pieces of kitchen equipment:
What You'll Need To Make Hot Cross Buns By Hand (Conventional Method)
- Jug, small bowl and large bowl - for mixing.
- Spoon - for mixing.
- Flat surface - such as a kitchen bench or chopping board.
- Damp tea towel - for covering the dough during the rising process.
- Baking tins - I recommend using 2 x 20cm square baking tins.
- Oven - for baking the hot cross buns.
- Microwave - for heating the sugar glaze.
What You'll Need To Make Hot Cross Buns In A Thermomix
- Thermomix - you can use any of the Thermomix models for this recipe (TM31, TM5 and TM6).
- Damp tea towel - for covering the dough during the rising process.
- Baking tins - I recommend using 2 x 20cm square baking tins.
- Oven - for baking the hot cross buns.
Step By Step Instructions
While it might sound complicated to make homemade hot cross buns, it's actually incredibly simple...
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Combine The Milk & Yeast
Place the milk into a small bowl. Add the yeast and stir. Allow to sit in a warm place for 10 minutes or until frothy.
Step 2 - Whisk
Whisk the milk/yeast mixture, along with the butter and egg into a jug.
Step 3 - Prepare The Dry Ingredients
Sift the flour, salt, cinnamon, nutmeg and sugar into a large bowl and create a well in the centre.
Step 4 - Combine
Pour the liquid into the well and use a spoon to mix until just combined. Use your hands to bring the dough together.
Step 5 - Knead
On a lightly floured board or bench, knead the dough for 10-15 minutes or until smooth and elastic.
TIP: Alternatively you can use a stand-mixer with a dough hook to knead the dough.
Step 6 - Allow The Dough To Rise
Allow the dough to rise in a warm spot for 30 minutes (or until doubled in size).
Step 7 - Roll The Dough Into Buns
Add the chocolate chips and knead through the mixture.
Note: the chocolate chips will start to melt - this is completely fine!
Roll the dough into 12 equal portions and place close together into the prepared baking tins.
Allow to prove (rise) for a further 20 minutes.
Step 8 - Pipe The Crosses
Mix flour and water together until a smooth paste forms. Pipe crosses onto the buns.
TIP: if you don't have a piping bag, simply place the paste into a ziplock bag and cut a small hole in the corner.
Step 9 - Bake
Bake the buns for 15 minutes or until golden.
Step 10 - Glaze
Heat the water and caster sugar together to create a sugar glaze. Brush the syrup over the buns while they are still warm.
FAQ
All your choc chip hot cross bun questions answered...
Hot cross buns are a good source of complex carbohydrates and fibre and are perfectly fine to enjoy over the Easter period in moderation (and completely guilt-free... because it's Easter!)
This really comes down to your personal preference. I personally, like to slice my hot cross buns in half and toast them (cut side up) before slathering with butter, jam, Nutella or honey. However, hot cross buns are perfectly delicious to eat without heating them up (try adding them fresh into school lunch boxes as a treat!).
The cross is made from flour and water which is mixed together and then piped onto hot cross buns to form a cross.
Traditionally, hot cross buns are eaten on Good Friday (the Friday before Easter Sunday). However, in recent years, hot cross buns have appeared on supermarket shelves just after Christmas! Personally, I think if you enjoy hot cross buns, why limit them to just one day of the year!?... By making your own homemade buns, you can enjoy them all year around.
Expert Tips
- Be prepared for the chocolate chips to melt slightly before baking - as the dough requires heat (or a warm spot in the house) to rise, it's inevitable that your chocolate chips will melt slightly when added to the dough. This is completely fine (and adds to the delicious chocolate flavour of the buns).
- Use 'baking' chocolate chips or chocolate bits - these will hold their shape better when baked. I recommend Nestle or Cadbury brands.
- Storing - homemade hot cross buns will not stay fresh for as long as store-bought buns as they don't contain any additives or preservatives. Store homemade choc chip hot cross buns in an airtight container at air temperature for up to 3 days (although they are best consumed within 24 hours).
- Freezing - freeze in an airtight container for up to 1 month. Allow to defrost at room temperature before serving.
Related Recipes
Who else loves baking Easter treats!? These are sure to impress and make your Easter extra delicious...
Or browse my entire collection of Easter recipes here.
Chocolate Chip Hot Cross Buns
Ingredients
- 250 g full cream milk room temperature, 1 cup
- 1 tbs dried yeast
- 70 g butter softened
- 1 egg
- 500 g plain flour 3 and ⅓ cups
- 2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground 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
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 degrees celsius.
- 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 thick 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.
- 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.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Thermomix Method
- Place milk and yeast into the Thermomix 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 smooth thick paste in the Thermomix 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 Thermomix 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.
Notes
- Be prepared for the chocolate chips to melt slightly before baking - as the dough requires heat (or a warm spot in the house) to rise, it's inevitable that your chocolate chips will melt slightly when added to the dough. This is completely fine (and adds to the delicious chocolate flavour of the buns).
- Use 'baking' chocolate chips or chocolate bits - these will hold their shape better when baked. I recommend Nestle or Cadbury brands.
- Storing - homemade hot cross buns will not stay fresh for as long as store-bought buns as they don't contain any additives or preservatives. Store homemade choc chip hot cross buns in an airtight container at air temperature for up to 3 days (although they are best consumed within 24 hours).
- Freezing - freeze in an airtight container for up to 1 month. Allow to defrost at room temperature before serving.
Jo says
They look so good:)
Bake Play Smile says
Thank you xx
Tamara says
I made these today using fresh yeast in the thermomix and they were delicious. Thank you so much for the receipe.
AdThrive24 says
Fantastic!!! I'm thrilled to hear that. Happy Easter! xx