Chocolate Hot Cross Buns

As we will be away for Easter I decided to make chocolate hot cross buns a little bit early in the month. They were sticky and sweet and a little bit non-traditional.

Chocolate Hot Cross Buns
Head straight on to the Recipe For Chocolate Hot Cross Buns ♥

I recently entered a competition to win a trip to London. The prize is an all-expenses paid 5 night trip, just perfect for us next February. As a thank you for entering I received a R100 gift voucher to spend online with the company sponsoring the prize. I have been looking for a cutlery tray and their store in our local Mall does not stock them. On the off chance that the online store kept the specific one I need I typed cutlery tray into the search box. And there it was, waiting to be added to my cart. In order to get free delivery I had to spend over R500. This particular company has a group of stores and you can add to your cart across all of them for one single purchase. I browsed the other stores for something I needed.

Today’s inspiration ♥ Recipe For Chocolate Hot Cross Buns ♥ can be found on Lavender and Lime Click To Tweet

The purchase was just over R500 which was great. I entered my voucher but this meant that my delivery was no longer free of charge as the voucher is not considered part of the payment, but rather a discount on purchase price. So, I started the process again, this time making my order over R600. After this I tried to enter my street address, but the site kept coming up with a technical error. I finally figured out that it needed a street number to complete the transaction. We don’t use a street number at work as our office is in a complex off the road. Up to this point I had spent 3 days on the site. Just about as much time as I spent making these chocolate hot cross buns, over and over again to perfect them.

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5 from 2 votes

Chocolate Hot Cross Buns

These non traditional hot cross buns are a great Easter treat
Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime


for the buns

  • 50 mls milk, plus extra for glazing
  • 30 mls nearly boiling water
  • 18 g fructose
  • 4 g instant dry yeast
  • 170 g bread flour, plus extra for dusting
  • 10 g cocoa powder
  • 1.25 mls ground nutmeg
  • 1.25 mls ground mixed spice
  • 2.5 mls ground cinnamon
  • 1.25 mls fine salt
  • 28 g butter, cubed, plus extra for greasing
  • 1 egg, lightly beaten
  • 40 g dried cranberries
  • 20 g dried blueberries

for the crosses

  • 20 g flour
  • 25 mls water

for the glaze

  • 10 g blueberry jam


for the buns

  • Place the milk, water, fructose and yeast into a small mixing bowl and mix to combine
  • Set aside to activate the yeast
  • Place the flour, cocoa powder, spices and salt into a mixing bowl
  • Add the butter and rub in with your fingertips
  • Make a well in the centre of the dry ingredients and pour in the milk and egg
  • Mix together until a dough starts to form
  • Turn out onto a lightly floured surface and knead for 5 minutes
  • You might need to add more flour to create a dough that is not too sticky
  • Grease your mixing bowl with butter and place the dough into the bowl
  • Cover with a damp cloth and prove until doubled in size
  • Tip your dough out onto a floured surface and gently punch down
  • Flatten the dough and add the dried fruit
  • Roll into a sausage shape and divide into 6 pieces
  • Shape each piece into a ball and place on a lined baking tray
  • Cover with a dry cloth and leave to prove for 30 minutes

for the crosses

  • Place all of the ingredients into a mixing bowl
  • Whisk until smooth
  • Place the mixture into a Ziploc bag and refrigerate until needed
  • Preheat the oven to 230° Celsius
  • Once the buns have proved, glaze with milk
  • Cut a small hole in one corner of the Ziploc bag and pipe crosses onto the buns
  • Bake for 10 minutes

for the glaze

  • Heat the jam over a low temperature
  • Remove the buns from the oven and brush the glaze on straight away
  • Leave to cool slightly on a wire rack and serve warm


Inspiration published on Lavender and Lime April 3:

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