Lisa Faulkner’s choc chip hot cross buns Recipe

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makes:

12

Skill:

easy

Cost:

cheap

Total Time:

00:45
plus proving and resting times

Prep:

00:20
plus proving and resting times

Cooking:

00:25

Lisa Faulkner’s choc chip hot cross buns are delicious and easy to make. With a soft buttery dough, these hot cross buns are given a naughty chocolate twist with rich dark chocolate chips added to the dough before baking. This recipe makes 12 regular-sized hot cross buns. Serve warm, cut in half and spread on some butter.

Ingredients

  • For this Easter recipe
  • you will need:
  • 200ml milk
  • 100g unsalted butter
  • zest 1 orange
  • 20g fresh yeast
  • 50g golden caster sugar
  • 450g strong white bread flour
  • ½tsp salt
  • 2 eggs, beaten
  • 150g dark chocolate chips
  • For the crosses:
  • 3 tbsp plain flour
  • pinch salt
  • 50g caster sugar

Method

  • In a pan, bring the milk, butter and orange zest to a simmer then remove from the heat and leave to cool. Whisk in the yeast and half the sugar and set aside.

  • Put the remaining sugar, the flour and salt into the bowl of a free-standing mixer, fitted with dough hook, then pour in the milk and yeast mixture and the eggs. Knead for 3 mins on a low speed, then turn the speed up to the next highest setting and knead for a further 6 mins.

  • Tip the dough into a large bowl, cover and leave to rise for 1½ hours, until doubled in size.

  • Turn the dough out onto a lightly floured work surface and flatten into a large rectangle. Scatter the chocolate chips over the dough then fold everything into the centre and knead for a couple of minutes until the chocolate is evenly distributed. Divide the dough into 12 equal pieces and roll each into a smooth ball.

  • Put the buns on two baking trays lined with greaseproof paper, leaving a little space in between each one. Cover the trays with a clean tea towel and leave to rise for an hour until the dough has doubled in size. Preheat the oven to 200C/gas 6.

  • For the crosses, mix the flour and salt with enough cold water to make a stiff paste then spoon into a piping bag fitted with a 3mm plain nozzle. Pipe a cross onto each bun then bake for 18–20 mins until golden brown.

  • While the buns are baking, pour the sugar into a small saucepan with 50ml water and boil for 3–4 mins until syrupy. Once the buns are cooked, brush with the glaze while still warm, then leave to cool completely.

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Top Tip

Store your hot cross buns in an airtight container for up to 2 days.

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