Easter’s Chocolatey Twist

Prepare to bake what many describe as the absolute BEST chocolate chip hot cross buns you will ever create from scratch! This recipe transforms the traditional Easter treat into a modern classic, boasting an incredibly super soft and irresistibly fluffy texture. Each bun is generously studded with delightful chunks of rich chocolate, subtly infused with sweet marzipan, and finished with a gorgeous, shiny, and delightfully sticky glaze. The result is a confectionary masterpiece that’s virtually impossible to resist, especially when still warm, straight from the oven!

These delectable buns are more than just a sweet treat; they are a celebration in themselves. They make a magnificent addition to your festive Easter breakfast or brunch table, perfect for sharing joyous moments with loved ones. Their comforting aroma and delightful taste extend their appeal far beyond the holiday season, making them a welcome bake any time of year.

Why This Chocolate Chip Hot Cross Buns Recipe Is a Must-Try

While the classic hot cross bun, with its spiced dough and dried fruit, holds a special place in many hearts, this chocolate chip version offers a delightful contemporary twist. It maintains all the beloved elements of the traditional recipe – the aromatic blend of warming spices, the pillowy soft dough, and the iconic cross – but replaces the raisins or mixed peel with luscious chocolate chips. This subtle change makes it a huge hit, especially with those who aren’t keen on dried fruit, and guarantees smiles all around. The addition of marzipan is another secret ingredient that elevates these buns, adding a unique depth of sweetness and a hint of almond fragrance that perfectly complements the chocolate.

If you’ve enjoyed my Blueberry Hot Cross Buns, you’ll find a similar ease and satisfaction in creating these. Both recipes are fantastic for sharing joyful moments with friends and family during the Easter holidays and well beyond. For those looking to broaden their Easter baking repertoire, don’t miss out on my delightful Mini Egg Easter Blondies or these charming Chocolate Mini Cheesecakes!

Essential Ingredients for Perfect Hot Cross Buns

Creating these remarkably soft and flavorful chocolate chip hot cross buns requires only a handful of readily available ingredients. The quality of each component plays a crucial role in achieving that perfect texture and taste, so choose wisely!

For the Dough:

• Strong White Bread Flour (500g): This is the foundation of our buns. Its higher protein content develops more gluten, which is essential for that characteristic chewy yet soft texture and an excellent rise.
• Caster Sugar (70g): Provides sweetness and helps activate the yeast, contributing to the golden-brown crust.
• Fast-Action Dried Yeast (7g): The leavening agent responsible for the buns’ incredible fluffiness. Fast-action yeast is convenient as it can be mixed directly with dry ingredients without prior activation.
• Ground Mixed Spice (2 tsp) & Ground Cinnamon (1 tsp): These traditional warming spices are key to the classic hot cross bun flavor, adding depth and aromatic complexity.
• Salt (½ tsp): A pinch of salt balances the sweetness and strengthens the gluten structure in the dough, improving its elasticity.
• Chocolate Chips (150g): The star of this recipe! You can opt for dark, milk, or a mix of both to suit your preference. Their generous inclusion ensures a delightful burst of chocolate in every bite.
• Full-Fat Milk (280ml): Provides moisture and richness to the dough. Using full-fat milk contributes to a softer, more tender crumb.
• Unsalted Butter (40g): Adds richness, flavor, and helps to tenderize the dough, keeping the buns moist and soft.
• Large Egg (1): Enriches the dough, adds flavor, and helps with binding and browning.

For the Flour Paste Crosses:

• Plain Flour (75g): Forms the base of the white cross.
• Sugar (1 Tbsp): A touch of sweetness for the paste.
• Water (3-4 Tbsp): Used to create a thick, pipeable paste.

For the Glaze:

• Apricot Jam (2-3 Tbsp): When warmed, it creates the signature shiny, sticky glaze that gives hot cross buns their irresistible finish and sweetens them further.

Step-by-Step Instructions: Crafting Your Hot Cross Buns

For a visual guide, be sure to watch the recipe video embedded below! It demonstrates each step clearly, making the process even easier to follow.

Follow these detailed steps to create perfectly soft and flavorful chocolate chip hot cross buns:

1. Prepare the Liquid Mixture

Begin by gently warming your milk and butter. Place both ingredients in a small saucepan over low heat. Allow the butter to fully melt into the milk. Once melted, remove the saucepan from the heat and set it aside to cool. It’s crucial that this mixture reaches a lukewarm temperature – not too hot, as excessive heat can kill the yeast, and not too cold, which would hinder its activation. Once lukewarm, crack in one large egg and whisk the mixture thoroughly until well combined.

2. Combine Dry and Wet Ingredients

In the bowl of a stand mixer fitted with a dough hook attachment, combine all your dry ingredients: the strong white bread flour, caster sugar, fast-action dried yeast, ground mixed spice, ground cinnamon, and salt. Give them a brief mix to ensure they are well distributed. Next, pour the cooled milk, butter, and egg mixture into the dry ingredients. Mix on a low speed initially until the ingredients just come together and a rough dough forms. Increase the speed to medium and continue to mix until you achieve a smooth, elastic dough that no longer sticks to the sides of the bowl. This kneading process is vital for gluten development, which creates the buns’ characteristic soft and chewy texture.

3. Incorporate Chocolate Chips and First Prove

Transfer the dough from the mixer bowl onto a lightly floured surface. Now, it’s time to add the chocolate chips (and chopped marzipan, if using). Knead these additions into the dough by hand until they are evenly distributed throughout. This ensures every bun has delightful pockets of chocolate. Once combined, shape the dough into a neat ball and place it back into a clean, lightly oiled bowl. Cover the bowl tightly with cling film or a clean tea towel and set it aside in a warm, draft-free place to prove until it has doubled in size. This usually takes about 1-2 hours, depending on your room temperature and the activity of your yeast.

Pro Tip for Proving: For an ideal warm and draft-free environment, consider using your tumble dryer! Simply run it empty for 4-5 minutes to create a warm interior, then turn it off. Place your covered dough inside and let it sit there until it’s perfectly proved. This method consistently yields excellent results.

4. Shape the Buns and Second Prove

Once your dough has successfully doubled in size, gently “knock” the air out of it by briefly kneading it on a lightly floured surface. This helps to redistribute the yeast and create a finer crumb. Divide the dough into 12 equal portions. For precise, uniformly sized buns, a digital kitchen scale is invaluable here. Roll each portion into a smooth, tight ball. Arrange these shaped buns on a baking sheet lined with parchment paper, ensuring they are spaced about 1cm apart. Cover them loosely with cling film or a clean tea towel and allow them to prove for a second time, for approximately 20-30 minutes, until visibly puffed up.

5. Pipe Crosses and Bake

While the buns are undergoing their second prove, prepare the flour paste for the iconic crosses. In a small bowl, whisk together the plain flour and a tablespoon of sugar. Gradually add 3-4 tablespoons of water, one at a time, mixing until you achieve a thick, yet pipeable paste. Transfer this paste into a piping bag (with or without a small, plain nozzle – a 3mm nozzle works wonderfully). Alternatively, use a zip-lock style bag and snip off a small corner. Preheat your oven to 170°C (fan).

Once the buns are proved, carefully pipe the cross pattern onto the top of each bun. Bake them in the preheated oven for 15 minutes, or until they turn beautifully golden brown. Just a few minutes before the buns finish baking, warm 2-3 tablespoons of apricot jam with about 2 tablespoons of water in a small saucepan to create a smooth, brushable glaze.

Piping Hint: For neat and consistent crosses, pipe slowly and steadily. It’s often easier to create continuous horizontal and vertical lines across the entire batch of buns rather than trying to pipe individual crosses on each one. This ensures the paste wraps around each bun evenly.

6. Glaze and Serve

Immediately after removing the golden-brown buns from the oven, generously brush them with the warm apricot jam glaze. This creates that characteristic beautiful shine and sticky finish. Serve them warm, ideally with a dollop of butter or extra jam. Enjoy your perfectly homemade chocolate chip hot cross buns!

Smart Substitutions for Your Hot Cross Buns

Don’t have all the exact ingredients? No problem! Here are some excellent suggestions for swaps and substitutions that you can easily make without compromising the delicious outcome of this recipe:

• Strong White Bread Flour: While strong bread flour is recommended for its high protein content, which yields a chewier texture, you can absolutely use plain (all-purpose) flour instead. Use the exact same amount (500g). Be aware that plain flour may result in a slightly less chewy, more cake-like bun, but it will still be incredibly delicious and soft.
• Yeast: This recipe calls for fast-action dried yeast due to its convenience (it can be added directly to dry ingredients). However, any type of active dry yeast, such as instant yeast or easy-bake yeast, will work. If using a different type, always check the package instructions, as some may require activation in a warm liquid first. Proving times might also vary slightly depending on the yeast type.
• Chocolate Chips: Feel free to experiment with your favorite type of chocolate! Dark chocolate chips offer a richer, more intense flavor, while milk chocolate chips provide a sweeter, creamier note. You can also use white chocolate chips for a different aesthetic and taste profile. If you only have a bar of chocolate on hand, simply chop it finely into small chunks. Finely chopped chocolate melts beautifully and integrates seamlessly into the dough.
• Milk: Any type of milk will work perfectly in this recipe. Whether you prefer skimmed, semi-skimmed, or whole milk, the results will be great. For those seeking a dairy-free option, plant-based alternatives like almond milk, soy milk, or oat milk can be used in the exact same quantity. Just ensure it’s lukewarm when combined with the butter and egg.
• Apricot Jam (for glaze): Only a small amount (about 2-3 tablespoons) is needed for the glossy finish. If apricot jam isn’t available, or you simply prefer another flavor, alternatives like golden syrup, honey, orange marmalade, or even a simple jelly (like redcurrant or apple) will create a beautiful, sticky glaze. Just warm them slightly with a touch of water to make them brushable.

Exciting Variations to Elevate Your Hot Cross Buns

These chocolate chip hot cross buns are wonderfully versatile, allowing for many creative additions and flavor enhancements. Here are a few ideas to inspire your next baking adventure:

• Marzipan Magic: For an extra layer of sweet indulgence and a fragrant almond note, I highly recommend adding chopped marzipan to the dough. Simply chop about 100g of marzipan into small pieces and knead it into the dough along with the chocolate chips. It melts slightly during baking, creating pockets of delightful almond sweetness.
• Dried Fruit Fusion: If you appreciate the traditional elements, incorporate some dried fruit alongside or in place of a portion of the chocolate chips. Raisins, sultanas, dried cranberries, or a mix of candied peel are all excellent choices. They add chewiness and a different kind of sweetness.
• Citrus Zest zing: To brighten the flavor profile and add a beautiful aromatic fragrance, grate the zest of one orange or lemon directly into the dry ingredients when preparing the dough. Citrus zest pairs wonderfully with both chocolate and spices, creating a truly vibrant bun.
• Nutty Additions: For a delightful crunch and nutty flavor, consider adding a handful of finely chopped pecans, walnuts, or almonds to the dough along with the chocolate chips.
• Spice it Up: Experiment with different spice combinations. A pinch of ground ginger, nutmeg, or even a tiny bit of cardamom can add unique warmth and complexity to your buns.
• Vegan Hot Cross Buns: For a plant-based alternative, you can adapt many hot cross bun recipes to be vegan-friendly. For a tried-and-tested option, check out this fantastic Vegan Hot Cross Buns recipe from Domestic Gothess. It offers a compassionate twist without compromising on flavor or texture.

Essential Equipment for Effortless Baking

Having the right tools can make the process of baking these delicious hot cross buns much more enjoyable and efficient. Here’s what you’ll need, along with some helpful notes:

• Freestanding Mixer (Stand Mixer) with Dough Hook Attachment: This is a game-changer for bread baking. A stand mixer takes all the hard work out of kneading, developing the gluten in the dough perfectly and saving you significant time and effort. If you don’t have one, don’t worry! You can absolutely knead the dough by hand; just be prepared for a good arm workout for about 10-15 minutes until the dough is smooth and elastic.
• Large Baking Tray or Baking Sheet: This recipe yields 12 generous buns, so a large baking sheet (or two smaller ones, with 6 buns on each) is essential to give them adequate space to rise and bake evenly without crowding.
• Digital Kitchen Scales: For the most accurate and consistent results, digital kitchen scales are highly recommended. Weighing your ingredients, especially flour and yeast, ensures the perfect balance for dough consistency. They are also incredibly handy for dividing the dough into precisely equal portions, leading to uniformly sized buns.
• Piping Bag: You’ll need a piping bag to create the iconic cross pattern on top of your buns. You can use it with or without a nozzle. If using a nozzle, a small, plain round tip (around 3mm) works best for delicate crosses. As an alternative, a clean zip-lock style plastic bag with a tiny corner snipped off works just as effectively.
• Pastry Brush: A pastry brush is crucial for evenly coating the warm buns with that beautiful, shiny apricot jam glaze, giving them their signature sticky finish.
• Small Saucepan: For warming the milk and melting the butter, and later for heating the apricot jam glaze.
• Large Bowl: Essential for the initial proving of the dough.

Storage and Reheating Tips for Freshness

These chocolate chip hot cross buns are truly at their peak when enjoyed fresh and warm from the oven on the day they are baked. However, you can certainly store and reheat them to enjoy later. Here’s how:

Storing Leftovers:

Any leftover buns should be stored in an airtight container at room temperature. They will remain wonderfully soft and fresh for up to 3 days. To prolong their freshness, you might consider adding a piece of fresh bread to the container; it helps keep the buns moist.

Reheating Baked Buns:

You can easily bring your hot cross buns back to their warm, soft glory using either an oven or a toaster:

• Oven Reheating: Preheat your oven to 150°C (300°F) (fan-assisted). Place the buns on a baking tray and cover them loosely with aluminum foil to prevent them from drying out. Heat for 5-10 minutes, or until warmed through. This method helps to restore their overall softness.
• Toaster Reheating: For a quick and convenient option, slice the buns in half horizontally and place them in a toaster. Toast until lightly golden and warmed. This is perfect for a quick breakfast or snack.

Freezing Hot Cross Buns:

Hot cross buns are highly suitable for freezing, both before and after baking. This is a fantastic way to prepare ahead or preserve a batch for future enjoyment.

• Freezing Baked Buns: Ensure the buns are completely cooled before freezing. Place them in freezer-friendly bags or airtight containers. They can be stored in the freezer for up to 2 months. To serve, thaw them at room temperature for a couple of hours, then reheat using the oven or toaster instructions above.
• Freezing Unbaked Dough: This is an excellent method for fresh-baked buns on demand. Shape the buns according to the recipe instructions and arrange them on a baking sheet lined with baking paper. Cover them loosely with cling film and place the entire tray in the freezer. Once the buns are solid (after a few hours), transfer them into freezer-friendly bags or containers. They can be frozen for up to 1 month.

Baking Frozen Unbaked Buns:

When you’re ready to bake your frozen unbaked buns, transfer them from the freezer onto a greased baking sheet. Cover them loosely with a damp tea towel or greased cling film. Leave them in a warm place to thaw and complete their final prove. This process can take anywhere from 3 to 5 hours, depending on your room temperature. Once they have visibly puffed up, proceed with piping the crosses and baking them as per the original recipe instructions.

Frequently Asked Questions About Hot Cross Buns

Here are answers to some common questions you might have when baking these chocolate chip hot cross buns:

Q: Can this recipe be made ahead of time?

A: Absolutely! This recipe is perfect for make-ahead convenience. For an overnight prove, prepare the recipe up through shaping the buns (step 4). Once shaped, place them on your baking sheet, cover them tightly with cling film, and store them in the fridge for up to 12-15 hours. The cold temperature slows down the yeast activity. At least 2-3 hours before you plan to serve them, remove the buns from the fridge and let them rise and come to room temperature in a warm spot. Then, proceed with piping the crosses and baking as per the recipe instructions. Alternatively, you can let the dough undergo its first rise overnight in the fridge after kneading. Remove it from the fridge in the morning and let it prove at room temperature for about 2 hours before continuing with step 4.

Q: Why are my hot cross buns heavy or dense?

A: Several factors can contribute to heavy or hard hot cross buns. Common culprits include:

• Over or Under-Kneading: Too little kneading won’t develop enough gluten for a soft, airy texture, while too much can make the dough tough. Aim for an elastic dough that springs back when gently poked.
• Milk Too Hot: If the milk and butter mixture was too hot when added to the yeast, it can kill the yeast, preventing the dough from rising. Ensure it’s comfortably lukewarm.
• Expired Yeast: Always check the expiry date on your yeast. Old or inactive yeast won’t produce a good rise. You can test your yeast by dissolving a teaspoon in warm water with a pinch of sugar; if it doesn’t bubble within 5-10 minutes, it’s likely inactive.
• Insufficient Proving: Not allowing enough time for the dough to rise (prove) in a warm environment will result in dense buns. The dough should double in size during the first prove and noticeably puff up during the second.
• Too Much Flour: Adding too much flour can make the dough stiff and dry, leading to a heavy bun. Stick to the specified measurements and weigh your flour accurately.

Q: Can the cross pattern be made with something other than flour paste?

A: Yes, absolutely! While flour paste is the traditional method, you can get creative with your crosses:

• Knife Imprint: For a very rustic look, simply use a sharp knife to score a cross pattern onto the top of each bun before baking.
• Icing Sugar Glaze: After baking and glazing with apricot jam, allow the buns to cool slightly. Then, mix icing sugar (powdered sugar) with a tiny amount of water or lemon juice to create a thick white icing. Pipe this onto the cooled buns to form the crosses.
• Melted Chocolate: For true chocolate lovers, use melted dark or white chocolate to pipe the crosses after the buns have been glazed and cooled.
• Rolled Marzipan: If you love marzipan, you can roll out a thin sheet of marzipan and cut it into thin strips to form the crosses. Gently press them onto the buns before baking.

Top Tip for the Best Enjoyment

For the ultimate experience, always try to enjoy these delicious chocolate chip hot cross buns fresh, ideally on the same day they were baked, while they are still warm from the oven. Their soft, fluffy texture and warm chocolate will be at their absolute best. Enhance the experience even further by spreading a generous amount of butter, your favorite fruit jam, or a dollop of clotted cream over them. They also pair wonderfully with a cup of tea or coffee!

Don’t forget to save this incredible recipe for later! You can use the save button on the recipe card below, or pin any of the inspiring photos above directly to your Pinterest boards.

If you try this recipe, or any other delightful creation from Anna Banana, please take a moment to rate the recipe and/ or leave a comment. Your feedback is invaluable to me and also helps other bakers considering making the recipe!

📖 Recipe: Chocolate Chip Hot Cross Buns

Chocolate Chip Hot Cross Buns

Wonderfully soft and fluffy hot cross buns with chocolate chips. These sweet and sticky buns are perfect to enjoy on Easter breakfast or brunch with the whole family!

Prep Time: 20 mins

Cook Time: 15 mins

Rising Time: 2 hrs

Total Time: 2 hrs 35 mins

Course: Dessert

Cuisine: British

Keyword: chocolate chip buns, Easter buns, hot cross buns

Servings: 12 buns

Calories: 278 kcal per serving

Author: Anna Wierzbinska

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Equipment

• Small saucepan
• Freestanding mixer with hook attachment (or bowl and strong arms for hand kneading)
• Large baking tray (or two smaller ones)
• Digital kitchen scales (optional, but recommended for precision)
• Piping bag (optional, or a zip-lock bag)
• Pastry brush

Ingredients

For the Buns:

• 280 ml full-fat milk
• 40 g unsalted butter
• 1 large egg
• 500 g strong white bread flour
• 70 g caster sugar
• 7 g fast-action dried yeast
• 2 tsp ground mixed spice
• 1 tsp ground cinnamon
• ½ tsp salt
• 150 g chocolate chips

For the Flour Paste:

• 75 g plain flour
• 1 Tbsp sugar
• 3-4 Tbsp water

For the Glaze:

• 2-3 Tbsp apricot jam (warmed with a splash of water)

Instructions

1. Prepare the Liquid Mixture: Place milk and butter in a small saucepan over low heat. Melt butter completely, then remove from heat and cool to lukewarm. Whisk in the egg.
2. Combine Dry Ingredients: In a stand mixer bowl (with dough hook), combine strong bread flour, yeast, spices, salt, and sugar. Mix briefly.
3. Form the Dough: Pour the lukewarm wet ingredients over the dry mixture. Mix on low speed until dough comes together, then increase to medium until smooth and elastic (no longer sticking to sides). Transfer dough to a floured surface. Knead in chocolate chips (and marzipan, if using) until evenly combined.
4. First Prove: Shape dough into a ball, place in a large, lightly oiled bowl. Cover with cling film or a clean tea towel and let it prove in a warm place until doubled in size (1-2 hours).
5. Shape and Second Prove: Gently knock air out of the dough on a lightly floured surface. Divide into 12 equal pieces (use scales for precision). Roll each piece into a tight ball. Place buns on a parchment-lined baking tray, about 1cm apart. Cover and prove for another 20-30 minutes.
6. Prepare Cross Paste and Oven: While buns prove, mix 75g plain flour and 1 Tbsp sugar. Gradually add 3-4 Tbsp water to form a thick, pipeable paste. Transfer to a piping bag. Preheat oven to 170°C (fan).
7. Pipe Crosses and Bake: Once buns have risen, slowly pipe the cross pattern on top. Bake for 15 minutes, or until golden brown.
8. Glaze: A few minutes before buns are ready, warm 2-3 Tbsp apricot jam with 2 Tbsp water in a small saucepan. Remove buns from oven and immediately brush generously with the warm apricot jam glaze. Enjoy warm!

Note on Measurements: All my recipes are developed and tested using metric grams for accuracy. I strongly recommend using digital kitchen scales for best results. While US customary conversions are provided, I have not personally tested the recipe using these measurements.

Notes

• If strong white bread flour is unavailable, plain (all-purpose) flour can be used in the same amount (500g). Note that texture may be slightly less chewy.
• Any type of dry active yeast can be used. However, some types may require prior activation in liquid, and proving times may vary. Always check yeast packaging.
• Make Ahead Instructions: For an overnight prove, follow the recipe through step 4 (shaping the buns). Cover them well and refrigerate for 12-15 hours. 2-3 hours before serving, remove from fridge and allow to rise at room temperature before baking. Alternatively, let the dough complete its first rise in the fridge overnight, then remove and prove at room temperature for 2 hours before proceeding to step 4.
• Storage Instructions: Store leftover buns in an airtight container at room temperature for up to 3 days.
• Freezing Baked Buns: Ensure buns are completely cool. Place in freezer-friendly bags/containers for up to 2 months. Thaw at room temperature for a few hours, then reheat in oven or toaster.
• Freezing Unbaked Dough: Shape buns (step 4) and place on a baking sheet lined with paper. Cover loosely with cling film and freeze until solid. Transfer to freezer bags/containers. To bake, transfer to a greased baking sheet, cover loosely, and let thaw and prove in a warm place for 3-5 hours before baking as directed.
• Reheating Instructions:
  • Oven: Preheat to 150°C (fan). Place buns on a baking sheet, cover with foil. Heat for 5-10 minutes.
  • Toaster: Slice buns in half and toast until warm.

Nutrition

Serving: 70g |
Calories: 278kcal |
Carbohydrates: 47g |
Protein: 7g |
Fat: 6g |
Saturated Fat: 4g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 1g |
Cholesterol: 27mg |
Sodium: 116mg |
Potassium: 99mg |
Fiber: 1g |
Sugar: 12g |
Vitamin A: 146IU |
Vitamin C: 1mg |
Calcium: 43mg |
Iron: 1mg

This recipe was originally published in April 2021. It has been updated with new photos, an instructional video, a revised recipe, and additional tips in April 2022 to provide an even better baking experience.