These Chocolate Hot Cross Buns are so easy to make. These are my daughter’s personal favourite. She requests them as often as possible.
These chocolate hot cross buns are my daughter’s favourite recipe of all time. Honestly, she is a total spaz when it comes to these buns.
They were a happy accident the first time I made them. I planned on making hot cross buns with chocolate chips in them instead of raisins.
My daughter is not a huge raisin fan. So, I thought I would try something a little different.
I definitely hit the mark when it came it different. These blow regular hot cross buns out of the water!
They are insanely good. Once you start eating them you won’t want to stop.
I was super busy the first time I made these so when the buzzer went off on the bread machine I just tossed in the chocolate chips.
Honestly, I did not compute the time or do the math in order to realize it was the first buzzer going off.
I thought it was the buzzer I set to add the chocolate chips at the end of the cycle so they would stay chocolate chip-like. More like chocolate chip cookies.
However, I made a huge error on time, and added them entirely too early.
I thought I had ruined them but it turns out my young hooligan loved them. She tried them out and quickly declared them her favourite recipe of all time.
She’s been obsessed with them ever since. That was years ago.
You have to try these out for yourself. They will rock your world!
For the Buns:
- Milk – I used 2% for this recipe
- Egg – You will need one large egg.
- Butter – Salted or unsalted butter works for this recipe.
- Sugar – White granulated sugar is used for these buns.
- Salt – Salt helps enhance the flavour so I would recommend using it.
- Flour – I used all purpose flour for this recipe.
- Cinnamon – This can be omitted if you don’t like cinnamon.
- Nutmeg – Again, this can be omitted if you don’t like nutmeg.
- Yeast – I used bread machine yeast for this recipe.
- Chocolate – You can use milk chocolate chips or semi-sweet chocolate chips.
For the Glaze:
- Sugar – Use confectioners’ sugar for this glaze.
- Milk – I used 2% milk for this but you can use any kind.
- Extract – Vanilla extract is the type I used. You could also use chocolate extract or almond extract.
How to Make Chocolate Hot Cross Buns:
For the Buns:
- First, grab two cookie sheets and cover the bottom with parchment. Set aside.
- Next, add all of you bun ingredients to the bread machine mixing pan in the order listed in the recipe card.
- Use the dough setting and hit the start button. Let the machine do all the work to make the dough.
- Then, when the bread machine is done mixing you can remove the dough and place it on a lightly floured surface.
- Next, divide the dough into 18 pieces then shape them into round, slightly flat buns. Place them on the lined cookie sheets. Cover the buns with a lint free tea towel and allow the buns to rise until they double in size.
- Preheat the oven to 350 degrees F.
- Combine the egg and 1 tablespoon of water in a small bowl. Whisk until combined. Brush the mixture over top of each bun.
- Next, use a serrated knife to make little crosses in the buns.
- Place the cookie sheets in the oven and bake for 15 to 18 minutes. If placing both in at the same time be sure to rotate them halfway through the baking time.
- Remove once the tops are starting to change colour and become a bit more golden.
- Allow the buns to cool completely.
For the Glaze:
- Combine the glaze ingredients together in a small bowl and whisk until combined. If you want a thicker glaze you can add more confectioners’ sugar. If it’s too thick you can add more milk.
- Use a piping bag to make crosses on top of the buns.
Places to stalk Cravings of a Lunatic
Chocolate Hot Cross Buns
For the buns:
For the buns:
- Cover two cookie sheets with parchment paper. Set aside.
- Place all of the ingredients for the buns in your bread machine pan in the order listed. Turn the machine on the dough setting. Hit start and allow it to do its thing.
- When the bread machine is done, remove the dough and set on lightly floured surface.
- Divide the dough into about 18 pieces. Shape into round, slightly flat buns. Place on parchment lined cookie sheets. Cover and allow to rise for 30 minutes, so they double in size.
- Preheat oven to 350 degrees F.
- Combine 1 egg and 1 tablespoon of water in a small bowl, whisk until combined. Brush this on the buns, lightly. Make cuts into buns to make little crosses.
- Place the cookie sheets in the oven, bake at 350 degrees F for 15 to 18 minutes.
- Remove from oven when they appear golden.
For the glaze:
- Combine ingredients in a small bowl, whisk until combined. You can add more confectioners sugar if it needs to be thicker, or you can add more milk if it needs to be less thick.
- Now drizzle with the glaze while the buns are still warm if you are eating them hot (my daughter's preference)
- If you prefer to serve them at room temperature you can allow them to cool completely on cooling rack.
- Then make thick icing instead of a glaze, all you do is increase the amount of confectioners' sugar to get a thicker consistency. Put in a piping bag and pipe little crosses on each bun.
- Serve with a big old chocolate loving smile!
Thanks for visiting today!