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Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

“Take your hot cross buns to a whole new level of deliciousness with a chocolate dough and a secret melting middle – trust me, you’re going to love them. Best served warm from the oven.”

292 kcals, 9.2g fat (5.2g saturated), 6.8g protein, 48.7g carbohydrates, 23.5g sugar, 0.3g salt, 2g fibre.

  • PREPARATION TIME : 2 hours 40 minutes


  • 50g unsalted butter
  • 50g golden caster sugar
  • 1 heaped teaspoon mixed spice
  • 1 whole nutmeg, for grating
  • 200ml semi-skimmed milk
  • 1 large free-range egg
  • 400g strong white bread flour, plus 2 tablespoons and extra for dusting
  • 50g quality cocoa powder
  • 1 x 7g sachet of dried yeast
  • 150g quality dark chocolate (70%)
  • 100g raisins or mixed dried fruit
  • 3 tablespoons runny honey



Step 1
Place the butter, sugar, mixed spice, a good grating of nutmeg and a pinch of sea salt in a pan over a low heat and warm gently until melted, stirring occasionally.

Step 2
Remove from the heat, pour in the milk, then crack in the egg and whisk well.

Step 3
Sift the flour and cocoa powder into a large bowl and tip in the yeast. Make a well in the middle, then gradually pour in the milk mixture, stirring and bringing in the flour from the outside to form a rough dough.

Step 4
Knead on a floured-dusted surface for around 5 minutes, or until smooth and springy.

Step 5
Chop half the chocolate into 12 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips.

Step 6
Roughly stretch and flatten out the dough, sprinkle over the chocolate chips and raisins, then roughly fold over and continue to knead for a few minutes, pushing any chocolate or fruit that escapes back into the dough.

Step 7
Place in a flour-dusted bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour 30 minutes, or until doubled in size.

Step 8
When the dough is ready, transfer to a clean surface and use your fist to knock out the air, then knead for a few minutes until smooth again.

Step 9
Preheat the oven to 180ºC/350ºF/gas 4, and grease and line a 25cm x 35cm baking tray.

Step 10
Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the centre, snapping it to fit, if needed, then fold the dough back over the chocolate to trap it inside.

Step 11
Shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough,leaving a small gap between each bun.

Step 12
Cover with a damp tea towel and leave to prove in a warm place for around 45 minutes, or until doubled in size.

Step 13
Mix 3 tablespoons each of flour and water together to form a smooth paste, then transfer to a piping bag. Pipe thin crosses across the top of the buns.

Step 14
Bake for 25 minutes, or until golden, then transfer to a cooling rack. Warm the honey a little to loosen, then gently brush over the buns to glaze.

Step 15
Slice open while warm to enjoy the melting middle – delicious served with a little butter and a pinch of sea salt, if you like.