Easter calls for hot cross buns, and these are the best chocolate chip hot cross buns; soft and fluffy spiced bread studded with chocolate chips. When toasted with a slab of butter these are the only bread you will ever need to eat!
HOT CROSS BUNS! One of my favourite breads… The lightly spiced dough with chocolate chips (sorry raisins) is the perfect combination. There are a lot of variations of hot cross buns that are coming out these days, but nothing beats a good chocolate one, packed with chocolate chips. And when you toast them with a little butter… AMAZING.
I have to make hot cross buns at least once a year, but obviously everyone in Australia is baking bread because I went to the supermarket at least 5 times to find flour and yeast and they were completely sold out… I nearly gave up, but luckily I found some yeast and a small bag of flour at the back of my cupboard. My secret baking stash saved me 😀 and thanks to it I’m also able to share this recipe with you guys!
To be honest I wasn’t sure whether to share this recipe or not, just because there are so many amazing hot cross bun recipes out there. But, it seemed like so many of you wanted to give it a go, so here it is!
This is my go to recipe and it’s delicious! Baking bread might seem a little intimidating for beginners, but this recipe is surprisingly easy and forgiving so I recommend you give it a go! I’ve added some tips throughout the recipe as well to help you guys get the best results.
Enough said, I would love to see these if you make these! Make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can share your creations too. If you have any questions don’t hesitate to ask me, I’m always happy to give tips! Happy baking! 🙂
Best Chocolate Chip Hot Cross Bun Recipe
Easter calls for hot cross buns, and these are the best chocolate chip hot cross buns; soft and fluffy spiced bread studded with chocolate chips. When toasted with a slab of butter these are the only bread you will ever need to eat!
In a mixing bowl combine flour, yeast, sugar, cinnamon, allspice, nutmeg and salt (TIP: make sure to add the salt and yeast on separate sides of the bowl to ensure yeast stays active)
In a small bowl add the milk, butter and egg, whisk to combine (TIP: make sure the milk is at body temperature, or at least no higher than 45°C as this will kill the yeast)
Add the milk mixture to your dry ingredients and mix until a shaggy dough forms (TIP: if the dough seems too wet add a little flour, and if it seems to dry add a little water. Don't add too much as this ruins the texture of the buns later!)
Transfer to a flat surface and knead until the dough is soft and smooth (TIP: Checking if it passes the windowpane test ensure for a softer, fluffier bun!)
Place in a medium sized lightly oiled bowl, cover with a damp tea towel or cling wrap and leave in a warm place to rise until doubled in size (about 1 hour)
Remove from bowl, press to remove gas and then knead in the chocolate chips
Divide the dough into 12 portions
Roll the portions into balls and place on a baking sheet lined with parchment paper about 2cm apart
Cover with a tea towel or cling wrap and leave in a warm place until doubled in size (about 30 minutes)
Meanwhile mix the flour for the cross with some water until a thick, pipeable paste forms and place in a piping bag
Once the buns have doubled in size add the crosses by piping a horizontal line across all the buns in a row, and then a vertical line down all the buns in a column
Bake in an oven preheated to 180°C for 20-25 minutes
While they are baking make the glaze by combining the jam and water in a small bowl
Heat it for 30 seconds in the microwave until a smooth glaze forms
Once the buns are done remove them from the oven and brush them with the glaze using a pastry brush
Serve*
Ingredients
Directions
In a mixing bowl combine flour, yeast, sugar, cinnamon, allspice, nutmeg and salt (TIP: make sure to add the salt and yeast on separate sides of the bowl to ensure yeast stays active)
In a small bowl add the milk, butter and egg, whisk to combine (TIP: make sure the milk is at body temperature, or at least no higher than 45°C as this will kill the yeast)
Add the milk mixture to your dry ingredients and mix until a shaggy dough forms (TIP: if the dough seems too wet add a little flour, and if it seems to dry add a little water. Don't add too much as this ruins the texture of the buns later!)
Transfer to a flat surface and knead until the dough is soft and smooth (TIP: Checking if it passes the windowpane test ensure for a softer, fluffier bun!)
Place in a medium sized lightly oiled bowl, cover with a damp tea towel or cling wrap and leave in a warm place to rise until doubled in size (about 1 hour)
Remove from bowl, press to remove gas and then knead in the chocolate chips
Divide the dough into 12 portions
Roll the portions into balls and place on a baking sheet lined with parchment paper about 2cm apart
Cover with a tea towel or cling wrap and leave in a warm place until doubled in size (about 30 minutes)
Meanwhile mix the flour for the cross with some water until a thick, pipeable paste forms and place in a piping bag
Once the buns have doubled in size add the crosses by piping a horizontal line across all the buns in a row, and then a vertical line down all the buns in a column
Bake in an oven preheated to 180°C for 20-25 minutes
While they are baking make the glaze by combining the jam and water in a small bowl
Heat it for 30 seconds in the microwave until a smooth glaze forms
Once the buns are done remove them from the oven and brush them with the glaze using a pastry brush
Serve*
Notes
* These are best enjoyed on the day. Otherwise store them in the refrigerator for up to 2 days. When you would like to eat them toast them in an oven for 5 minutes or in the microwave for 30 seconds!
** These also freeze great; to eat just defrost and heat as above!