This post may contain affiliate links. Please read our disclosure policy.
Easy Hot Cross Buns with Chocolate Chips are so much better than store bought!
Fluffy and fragrant homemade hot cross buns filled with melted chocolate chips to please the kids as well as the adults! There’s just something about warm and fresh homemade breads! The best part? No proofing yeast! This recipe is so easy!
It’s finally Easter!
Easy Hot Cross Buns Recipe
You guys have been LOVING these Soft Cinnamon rolls so much lately that it makes me super proud that you are all fearless of yeast! Go YOU! There’s no reason to be afraid of baking with yeast. Especially in this recipe!
Testing
With all of the hot cross buns coming out of my kitchen for the last three weeks trying to perfect this recipe, my freezer/refrigerator can’t handle anymore. My family have buns coming out of their ears, my jeans are now way too tight. One batch came out flat like pancakes. The next had dry and powdery crosses (no thank you), and one came out with so much chocolate it was goo in the middle.
Become a food blogger they said.
Fruit or Chocolate
This is no argument in this house. While I love and appreciate traditional fruit buns, my kids won’t go anywhere near them. If you suffer from the same in your house, then this recipe is for you! You can replace the chocolate chips with sultanas or raisins if you wish.
What is the cross on the hot cross bun made of?
It’s usually made form a flour/water paste, but to keep with the ‘I>want>my>kids>to>eat>these’ theme, I went with melted chocolate!
Yeast
As I mentioned before, we don’t proof the yeast before we start on the dough in this recipe. The yeast gets mixed in with flour and other dry ingredients from the start. If you want to check that your yeast is still active, you can do the following:
- Combine 1 teaspoon of yeast in a jug with 1/4 cup warm water or milk (warmed for about 1 minute or 1:30 in the microwave) .
- Give it a good mix and wait 5-10 minutes.
- If your yeast is active, it should start foaming at the 5 minute mark.
I suggest and recommend a quick rise yeast (instant or rapid rise) for this recipe.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Hot Cross Buns with Chocolate Chips
Ingredients
- 3 1/2 cups bread flour or all purpose or plain
- 1 tablespoon instant yeast or rapid rise yeast, quick-rise yeast
- 1/2 cup sugar caster or superfine sugar preferred
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon all spice
- 1 cup milk warm, temperature at 110°F (45°C)
- 1/4 cup butter melted
- 1 large egg at room temperature
- 2 cups semi sweet chocolate chips mini or regular
Glaze:
- 2 tablespoons apricot jam
- 1 tablespoon hot water
Instructions
- Sift the flour into a large bowl. Add the yeast, sugar, salt and spices and mix well to combine.
- Make a well in the centre and pour in the milk and butter. Stir the liquid into each other, then add in the egg. Mix with a wooden spoon then bring the dough together with your hands, pressing into it until it forms a sticky ball. (If the dough is too dry add a little water in tablespoon increments (up to 1/2 cup if needed) until the dough is just sticky to touch.)
- Transfer dough onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and springy.
- Transfer dough back into the bowl and cover with plastic wrap (or a clean, damp tea towel). Leave in a warm place to rise until doubled in size (about 1 hour depending on how warm the room is).
- Lightly grease a large baking sheet or line with parchment paper. Set aside.
- Punch down dough and transfer onto lightly floured surface. Sprinkle with 3/4 of the chocolate chips and knead the dough for 2-3 minutes.
- Divide dough into 12 or 15 even portions (depending on how many buns you need). Roll each piece into round smooth balls and arrange on baking sheet, leaving space between each bun to allow them to rise. Press remaining chocolate chips on top of each bun.
- Cover with plastic wrap (or damp tea towel) and place in a warm place once again to prove for 20-30 mins, until doubled and just touching. Preheat oven to 400°F (200°C).
- When oven is hot, bake buns for 20 minutes until they are golden brown and sound hollow inside when tapped.
Crosses:
- Melt the remaining chocolate in the microwave in 30 second increments until melted. Transfer chocolate to a ziplock bag and snip a small hole in a bottom corner (the larger the hole the wider the crosses will be).
- Allow buns to cool slightly and pipe crosses onto your buns. Allow them to set before glazing.
Glaze:
- Mix together the jam and warm water to combine, and brush the glaze evenly over each bun using a pastry brush.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! And super easy recipe, they turned out great! Easter treats for everyone 🥰
These turned out perfectly, better than any store bought hot cross buns, delicious, would definitely make these again.
Just made these and they were amazing! I’m not a good cook, but your instructions were very clear and easy to follow. I made these for our Easter/Autumn Equinox lunch and there is nothing left in the tray. I’ve now got a standing order to make these often. Thanks heaps for developing this recipe!
This is my go to Hot Cross Bun recipe every year! So good.
These look sooo good! My batch is in the oven now, I made mini ones to last longer (no treats gets past the 2 day mark in our house). Fingers crossed they turn out great! (I’m sure they will 😉
Can I substitute dried candied fruit for the chocolate, the kind like you would put in fruitcake? These look super delicious.
Yes, of course! I think that sounds great! I can’t wait to hear all about it! Thanks for following along with me!
These look amazing! Do you think I could do the last proof overnight in the fridge so I could have them in the morning for breakfast?
Yes, that is a great idea! Thanks so much for sharing and following along with me!