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Double Chocolate Hot Cross Buns Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 9 servings

Description

These Double Chocolate Hot Cross Buns are a decadent twist on the traditional spiced bun, infused with cocoa powder and loaded with semi-sweet chocolate chips. Perfectly soft and slightly sticky, these buns feature a rich chocolate cross piped on top and a sweet glaze finish. Ideal for Easter or any cozy breakfast treat, they combine classic hot cross spices with indulgent chocolate flavor.

Ingredients

Dough

  • 240g (1 cup) warm milk (95-104°F / 35-40°C)
  • 2 tsp instant or active dried yeast
  • 100g (1/2 cup) granulated sugar
  • 440g (3 1/2 cup) all-purpose flour
  • 30g (1/3 cup) cocoa powder
  • 1 tsp vanilla paste or extract
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 70g (5 tablespoons) butter, softened to room temperature
  • 130g (3/4 cup) semi-sweet chocolate chips

Crosses Paste

  • 45g (5 tablespoons) all-purpose flour
  • 10g (1 1/2 tablespoons) cocoa powder
  • 1 teaspoon granulated sugar
  • 45g (3 tablespoons) water (approximately, enough to make a pipeable paste)

Glaze

  • 50g (1/4 cup) granulated sugar
  • 45g (3 tablespoons) just boiled water

Instructions

  1. Activate Yeast: In a stand mixer bowl fitted with a dough hook, add the yeast, warm milk, and 1 tablespoon of sugar. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dough Ingredients: Add remaining sugar, all-purpose flour, cocoa powder, cinnamon, vanilla, salt, and the egg into the mixer bowl. Mix on medium speed until a thick but slightly sticky dough forms. Then, add softened butter and continue mixing until incorporated.
  3. Knead Dough: Continue mixing until the dough strengthens and pulls away cleanly from the sides of the bowl, usually about 15 minutes. Proper gluten development allows the dough to stretch thinly without tearing. This step can also be done by hand.
  4. Add Chocolate Chips and First Rise: Turn the dough onto a clean surface, sprinkle on the chocolate chips, and gently fold them in. Shape the dough into a ball, place in a clean bowl, cover with a damp towel, and let it rise in a warm spot for 1.5 to 2 hours until it doubles in size. Alternatively, refrigerate overnight for a slow rise.
  5. Prepare for Shaping: If refrigerated overnight, let the dough come to room temperature for 20 minutes before shaping to make it easier to handle.
  6. Shape Buns: On a clean surface, divide the dough into 9 equal portions using a scale for accuracy. Shape each piece into a tight ball.
  7. Second Rise: Line a 10 x 10-inch square baking dish with parchment paper. Place the shaped dough balls in the dish, cover with a damp towel, and let them rise again until doubled in size.
  8. Preheat Oven: Set the oven to 350°F (180°C) to heat up while you prepare the crosses and glaze.
  9. Prepare Cross Paste and Pipe: Combine the flour, cocoa powder, sugar, and enough water to create a pipeable paste. Use a piping bag or small spoon to form crosses on top of each bun.
  10. Bake Buns: Bake the buns for 25-30 minutes until cooked through. While baking, prepare the glaze.
  11. Make and Apply Glaze: Mix the granulated sugar and just-boiled water to make the glaze. Immediately after removing the buns from the oven, brush the glaze over them to give a shiny, sweet finish. Let the buns cool for about 20 minutes before serving.
  12. Storage: These buns are best enjoyed fresh on the day they are made. Leftovers should be kept covered at room temperature for up to three days, or frozen for up to three months.

Notes

  • Use a scale for dividing the dough to ensure evenly sized buns for uniform baking.
  • If you prefer, substitute the vanilla paste with an equal amount of vanilla extract.
  • For an overnight rise, refrigerate the dough after the first rise — this slow fermentation improves flavor and texture.
  • The dough may be sticky; flour your hands lightly when shaping if needed.
  • Ensure the oven is fully preheated before baking to get the best rise and crust.
  • Brush the glaze promptly while the buns are hot for a glossy finish.
  • Chocolate chips can be swapped with chunks or chopped chocolate for different textures.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/double-chocolate-hot-cross-buns-recipe/