Chocolate Hot Cross Buns

Hot Cross Buns are an absolute highlight at Easter time.  This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes is for Hot Cross Buns with a difference – chocolate!  Another highlight of Easter!!

Chocolate Hot Cross Buns

We like traditional, fruit and spice flavoured hot cross buns, but for some reason Simon’s children have gone off them, and now prefer this chocolate version.

Makes 16 hot cross buns:

3 tsp instant active yeast
½ cup milk
¾ cup hot water
½ cup brown sugar
½ tsp salt
50g butter, melted
1 large egg
½ cup cocoa powder
4 cups (560g) high-grade flour
½ cup chocolate chips

Bread Machine Instructions

1     Measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer. Set to the DOUGH cycle and start. (Add the chocolate chips at the beep if your machine offers this option). When the cycle is complete, shape and bake as below.

To Shape and Bake

2     Divide the dough evenly into four pieces, then again into four quarters so you have 16 pieces in total. Shape each one into a round ball and arrange in non-stick sprayed (and/or baking paper-lined) baking pans or in a rectangular roasting dish, leaving about 1cm between each bun. Cover with cling film and leave in a warm place until doubled in size.

3     If you want to add pastry crosses, bake the buns first and decorate when cooled with crosses made with vanilla or chocolate icing or melted white or dark chocolate.

4     Bake at 200°C for 12–15 minutes or until lightly browned.
Glaze immediately with a syrup made by bringing to the boil 1 tablespoon each golden syrup, honey and water.


Reprinted with permission from Everyday Easy Bread Machine Recipes by Simon and Alison Holst.


1 Comment

  1. Shape each piece into a roll, tucking the edges under, and place each roll seam side down into prepared pan. Cover with a clean kitchen towel and let rise in a warm place until rolls have doubled in size, about 45 minutes.

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