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Chocolate hot cross-buns

Recipe from: 4/4/2007 12:00:00 AM

Ingredients 10
Servings 12
Time 45


  • 450
    White Bread Flour
  • 5
    Ground cinnamon
  • 2
    Ground cardamom
  • 50
  • 7
    Instant dried yeast
  • 55
    Soft butter
  • 215
    Lukewarm milk
  • 10
    Vanilla Essence
  • 0
    One large egg, lightly beaten
  • 100
    Dark chocolate chips


Sift the flour and spices with 2ml salt. Stir in the sugar and yeast. Stir the butter into the milk until melted. Add the vanilla essence and the egg. Make a well in the centre of the dry ingredients and add the liquid, stirring in the dry ingredients from the sides of the well using a wooden spoon. Once you have finished mixing, the dough should be soft, but not too sticky. If it is too sticky, add spoonfuls of flour and milk at a time, to form a soft dough. Knead the dough on a lightly floured surface for 10 minutes, or use the dough hook on a food processor on a slow speed. Cover the bowl with a damp dishcloth and set aside in a warm place for about an hour or until the dough has doubled in size, then knock back the dough. Add the chocolate chips. Knead for a few minutes to incorporate the chocolate chips into the dough. Divide the dough into 12 pieces and roll each one into a ball. Place the balls next to each other in a greased rectangular or square baking tin, leaving a little space between the balls of dough for rising. Set aside to rise again for about 45 minutes or until doubled in size. Topping Mix the flour and sugar with 60ml water to make a thick, smooth paste. Spoon into a piping bag with a plain nozzle. Use the back of a knife to make light cross indentations in the tops of all the buns. Mix the milk and egg and brush over the buns, then pipe over the indentations with the sugar paste. Place the buns in a preheated oven and bake for 15 to 20 minutes until browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Gently pull the hot-cross buns apart once they have cooled completely.

Read more on: starch  |  bake


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