Chocolate Choc-Chip Hot Cross Buns

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December 29, 2014

Chocolate Choc-Chip Hot Cross Buns 0 0 5 0
  • Prep: 2 hrs
  • Cook: 1 hr
  • 2 hrs

    1 hr

    3 hrs

  • Yields: 12 large buns


10g dried yeast

1 tsp caster sugar

3/4 cup warm milk (185ml)

1/2 cup cold milk (125ml)

50g melted butter

1 egg, lightly whisked

4 cups plain flour (600g)

1 tbsp cocoa powder

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp caster sugar

1 cup chocolate bits

Salt pinch



2 tbsp caster sugar

1/3 cup water

Chocolate Cross:

1/4 cup chocolate melted


1Whisk yeast, sugar and warm milk together in a bowl and set aside for 10minutes or until frothy/bubbles form on top.

2While this sits aside,combine flour, cocoa powder, spices, sugar, chocolate dropsand a pinch of salt in a large mixing bowl.

3Whisk the cold milk, egg and butter into the yeast mix you set aside earlier.

4Make a well into the dry ingredients and gently pour in the yeast liquid and fold in to combine.

5Work dough together in bowl with hands then turn out onto lightly floured surface.

6Kneed for 10-15 mins then place in a clean, greased bowl and cover with plastic cling wrap.

7Set this aside for 90mins until risen to double the size.


9Uncover and punch down with your fist in the center then turn out onto a lightly floured surface again.

10Knead for 2 minutes then separate into 12 equal parts (I find it easy to divide into half and half again to get 1/4s. Then I broke each quarter into 3)

11Line slow cooker with non stick baking paper and place each bun side by side on the paper with a small gap between each one.

12Cover with a clean tea towel and place insert in a warm place for 30mins to rise again to up to double size.


14If you are taking the *option* to add the chocolate crosses on the buns now is the time to do that.

15Melt the chocolate in the microwave thenworking fast, pour into a plastic bag or piping bag. If using a plastic bag snip a small hole in one corner and squeeze out to pipe. Pipe a cross on each bun top

16When you have piped your crosses onto your buns, place insert back into slow cooker, turn onto HIGH, cover slow cooker with teatowelunder thelid and cook on high for 1hr.

17Buns are done with skewer comes out clean, bottom is nicely browned and you can see the bun has a lovely soft bread consistency when torn.

18Use the baking paper to lift up your hot cross buns out of your slow cooker and place them on a wire wrack to cool.


20If you are taking the *option* to glaze your buns this is the next step.

21On a stove top combine water and caster sugar.

22Bring to the boil stirring and allow to boil for 5mins stirring continuously.

23Use a pastry brush to brush this glaze onto your cooling hot cross buns for that lovely sticky sweet finish to this Easter treat




27View regular Hot Cross Bun recipe HERE

Submitted by Paulene Christie


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