Best Choc Chip Hot Cross Buns

Chocolate chip easter hot cross buns

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!




  • 500 g Plain flour (3 1/2 cups)
  • 1 tbsp Instant yeast
  • 80 g Caster sugar (1/2 cup)
  • Pinch of salt
  • 2 tsp Cinnamon
  • 1 tsp All spice
  • 1/2 tsp Pinch of nutmeg
  • 250 g Full cream milk, warm (1 cup)
  • 1 Large egg, beaten
  • 60 g Unsalted butter, melted and cooled (4 tbsp)
  • 1 cup Milk chocolate chips
  • 1 cup Semi sweet chocolate chips


  • 4 tbsp Apricot jam
  • 2 tbsp Water


  • 6 tbsp Flour
  • Water, to see


  1. 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)
  2. 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)
  3. 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!)
  4. 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!)
  5. 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)
  6. Remove from bowl, press to remove gas and then knead in the chocolate chips
  7. Divide the dough into 12 portions
  8. Roll the portions into balls and place on a baking sheet lined with parchment paper about 2cm apart
  9. Cover with a tea towel or cling wrap and leave in a warm place until doubled in size (about 30 minutes)
  10. Meanwhile mix the flour for the cross with some water until a thick, pipeable paste forms and place in a piping bag
  11. 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
  12. Bake in an oven preheated to 180°C for 20-25 minutes
  13. While they are baking make the glaze by combining the jam and water in a small bowl
  14. Heat it for 30 seconds in the microwave until a smooth glaze forms
  15. Once the buns are done remove them from the oven and brush them with the glaze using a pastry brush
  16. Serve*
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