Chocolate Hot Cross Buns are a Beautiful and Delightful Twist to the traditional hot cross buns. Adorned with chocolate chips, this recipe stands up to the classic in maintaining its Pillowy Soft Texture and Warm Spices and fruit with added Pockets of Melted Chocolate throughout.
This is SO exciting! Since last year, I’ve been dying to turn the Classic Hot Cross Buns into a chocolate version. The time has come, I did it and I think you should try it too! That’s of course, if you like chocolate.
I wanted to keep the same historic attributes of the traditional version in the chocolate hot cross buns to not lose the meaning behind why these buns are made on Good Friday. For a full in depth understanding of the significance of the cross over the buns, the fruit and spices used, see this post HERE.
For now, we’re going to enjoy these buns for what they are which is, AMAZING! Love, love, love the warm spices mixed with chocolate. I added one cup of chocolate chips which gives a nice contrast in texture and flavor to the softened raisins. Many people I know aren’t a fan of raisins and if you’re the same, go ahead and leave them out. And if you do, now there’s more room to add more chocolate. Go ahead and add another 1/2 cup or so to compensate for the lack of raisins. You’ll be happy that you did!
The preparation process in the making the buns have quite a few steps before getting to the finish line but I promise you, like any bread made with yeast, it’s well worth the wait. Once they’re ready, the smell of warm bread and spices throughout your home, will lure you right to the kitchen. Keep the butter soft (I recommend using salted butter) so it can melt across the side of the bun. As you take a bite, taste the buttery goodness with the melty pockets of chocolate and small bursts of fruit flavor (that’s if you add the raisins). This bread is pure bliss!
I’m hooked on this bread recipe. I can’t wait till next year to make another variation of this kind. If you have any suggestions, leave a comment below. In the meantime, hope you enjoy these chocolate hot cross buns as much as I did! Happy Easter!
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Chocolate Hot Cross Buns
- Total Time: 3 hours
- Yield: 12 jumbo buns 1x
- Diet: Vegetarian
Description
Chocolate Hot Cross Buns are a Beautiful and Delightful Twist to the traditional hot cross buns. Adorned with chocolate chips, this recipe stands up to the classic in maintaining its Pillowy Soft Texture and Warm Spices and fruit with added Pockets of Melted Chocolate throughout.
Ingredients
- 1 2/3 cups (128 grams) dried fruit (cherries, cranberries or raisins)
- 3/4 cup (180 grams) warm apple juice or water (180°F/82°C – 185°F/85°C)
- 1 cup (224grams) chocolate chips
DOUGH
- 1 1/4 cups (300 grams) warm oat milk or whole milk (105°F/40°C – 110°F/43°C)
- 4 1/2 teaspoons (14 grams) active dry yeast
- 1/2 cup (100 grams) granulated sugar, divided
- 5 cups (600 grams) all-purpose flour, divided
- 1/2 cup (60 grams) cocoa powder
- 1 teaspoon (6 grams) kosher salt
- 2 teaspoons (5 grams) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup (76 grams) unsalted butter, melted
- 2 large eggs (110 grams)
- 1 teaspoon (6 grams) pure vanilla extract
EGG WASH
- 1 large egg (55 grams)
- 1 tablespoon (15 grams) oat milk or whole milk
FLOUR PASTE
- 1/4 cup (30 grams) all-purpose flour
- 1/4 cup (30 grams) cocoa powder
- 1 tablespoon (13 grams) granulated sugar
- 3/4 cup (180 grams) water
SIMPLE SYRUP
- 1/4 cup (50 to 55 grams) brown sugar or granulated sugar
- 1/4 cup (60 grams) water
Instructions
- In a medium bowl, place dried fruit and apple juice together and cover with plastic wrap for 20 minutes to allow the fruit to soften. Strain and discard liquid. Pat dry fruit to remove excess liquid.
- DOUGH: Bloom the yeast – In the bowl attached to an electric stand mixer, combine milk, yeast and 1/4 cup (50 grams) sugar. Give a light stir and allow mixture to stand for 10 minutes or until bubbles show.
- Meanwhile, in a large bowl, whisk together 4 1/2 cups (540 grams) flour, cocoa, salt, cinnamon, nutmeg, allspice and remaining 1/4 cup (50 grams) sugar. Toss in soaked fruit.
- Combine half of the flour mixture in with the yeast mixture. On low speed using the paddle attachment, mix until just combined. Add butter, eggs and vanilla, continue to beat for another minute. Gradually add remaining flour mixture and continue to beat until a dough forms.
- Switch to a dough hook attachment and on medium speed, beat dough until smooth, about 4 minutes. Add remaining 1/2 cup (60 grams) flour, 1 tablespoon at a time until dough comes together and becomes less sticky.
- First proof: In a large bowl, spray inside with cooking oil. Place the dough inside and flip to allow the top of the dough to cover in oil. Cover loosely and allow the dough to rise in a warm, draft-free environment 75°F (24°C) till the dough doubles in size, about 1 hour.
- Lightly spray coat bottom and sides of a 13×9-inch baking pan with cooking oil; set aside. Lightly punch down dough to release its gas. Let it rest for 5 minutes.
- Second proof: Meanwhile, lightly flour a work surface area. Roll out dough and divide into 12 equal pieces. Roll each piece into a ball and place in the prepared pan. Loosely cover and allow dough to rise in a warm, draft-free environment until each piece is touching, about 30 minutes. Heat oven to 375°F (190°C).
- EGG WASH: In a small bowl, whisk together egg and milk. Brush egg wash over each prebaked roll.
- FLOUR PASTE: In another small bowl, whisk together flour, cocoa and sugar. Add 1/4 cup (60 grams) of water and mix to create a thick paste. Add more water 1 tablespoon at a time if the paste is too dry. Spoon paste into a piping bag fitted with a #10 round tip. Pipe paste over the top of each bun to create a cross. Note: start from one end of the pan and continue to the other end. You may have to pinch off the paste.
- Bake for 20 to 25 minutes or until buns are puffed. Buns will be ready when you gently tap the tops and you hear a hollow sound.
- SIMPLE SYRUP: In a small saucepan over medium-high heat, bring sugar and water to a simmer. Lightly whisk mixture until the sugar is completely dissolved in the water. Remove from heat. Brush syrup over each bun while the buns are hot to allow the bread to absorb a small amount of syrup for added sweetness. Allow to dry, about 5 minutes before serving. ENJOY!
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Cuisine: American
Keywords: hot cross bun, chocolate hot cross buns, chocolate bread, yeast bread, Easter bread
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