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+ servings
Chocolate chips on top of a hot cross bun.

Chocolate Chip Hot Cross Buns

Soft and fluffy homemade Chocolate Chip Hot Cross Buns packed with sweet bursts of chocolate make the perfect Easter breakfast or brunch.
5 from 1 vote
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Course: Breads and Scrolls, Breakfast
Cuisine: Easter
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 buns
Calories: 371kcal
Cost: $10

Equipment

  • Thermomix (optional)
  • Oven

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 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp 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

RECIPE NOTES & 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.

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