Choc Chip Hot Cross Buns Recipe

Introduction

These Choc Chip Hot Cross Buns offer a delicious twist on the classic Easter treat. With the rich flavors of chocolate and cinnamon combined with a soft, fluffy texture, they are perfect for breakfast or a cozy snack.

Six round, golden-brown baked buns are arranged in two rows of three on a white marbled surface. Each bun has a glossy, slightly cracked top with a dark chocolate drizzle forming a cross shape over its surface. The buns have a textured, slightly rough look with visible small dark chocolate chunks embedded within. The chocolate drizzle appears shiny and smooth, standing out clearly against the warm brown color of the buns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup self-raising wholemeal or white flour (plus some extra)
1 cup Greek yoghurt
1 tbsp cacao powder
1 tbsp coconut sugar
2 tsp cinnamon
¼ cup mini dark chocolate chips
Pinch of salt
¼ cup white flour
4 tbsp water
1 tbsp cacao powder (for the cross paste)
2 tbsp maple syrup

Instructions

Step 1: Preheat the oven to 190°C (375°F).
Step 2: In a large bowl, combine the flour, cacao powder, coconut sugar, cinnamon, and salt. Mix well.
Step 3: Add the Greek yoghurt and mix until a dough-like consistency forms.
Step 4: Stir in the mini dark chocolate chips evenly.
Step 5: Transfer the dough to a floured surface and knead for 5 minutes. If the dough feels too wet, sprinkle a little extra flour as you knead. The dough should be slightly tacky but not sticky.
Step 6: Shape the dough into a thick log, then cut into 6 even pieces. Roll each piece into a ball and place them on a baking tray lined with baking paper in two rows, leaving a small gap between each bun.
Step 7: To prepare the cross paste, mix the white flour, cacao powder, and water in a bowl using a whisk. Adjust the consistency to a thick paste by adding more water or flour as needed.
Step 8: Spoon the paste into a piping bag or a plastic ziplock bag with a small corner cut off. Pipe crosses over the tops of the buns.
Step 9: Bake the buns on the top oven rack for 20 minutes, or until they’ve risen and turned a nice brown color.
Step 10: Remove the buns from the oven and brush each one with a thin layer of maple syrup. Let them rest on a cooling rack for 10 minutes.
Step 11: Tear the buns apart with your fingers and enjoy warm, either plain or with a smear of butter.

Tips & Variations

For a richer flavor, try using dark chocolate chips or adding a handful of chopped nuts.
If you prefer a sweeter bun, increase the coconut sugar slightly or drizzle a little honey before serving.
Wholemeal flour adds a nutty taste, but white flour will give a lighter texture.
Make sure the dough is just tacky to the touch; too wet dough can make the buns dense.

Storage

Store the hot cross buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm in the oven at 150°C (300°F) for 5–7 minutes or microwave briefly until soft.