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Chocolate Chip Hot Cross Buns

Prep Time20 mins
Cook Time20 mins
Total Time2 hrs
Author: Baking with Granny

Ingredients

For the Dough

  • 450 g Strong White Bread Flour plus extra for dusting
  • 7 g Sachet of Fast-action Dried Yeast
  • 50 g Golden Caster Sugar
  • 1 tsp Salt
  • 1 tsp Mixed Spice
  • 1 tsp Ground Cinnamon
  • 250 ml Warm Milk
  • 1 Free-range Egg beaten
  • 50 g Butter melted, plus extra for greasing
  • 100 g Milk Chocolate Chips

For the Cross

  • 3 tbsp Plain Flour
  • ½ tbsp Caster Sugar
  • 2 tbsp Water

For the Glaze

  • 1 tbsp Caster Sugar
  • 1 tbsp Boiling Water

Instructions

  • Place the flour, yeast, sugar, salt, cinnamon & mixed spice in a bowl and mix. Make a well in the centre and pour in the milk, egg and butter. Mix with a wooden spoon and finish with your hands until you have a wet dough.
  • Turn your dough onto a well-floured surface and with well-floured hands knead for 10 minutes until it becomes smooth and springy.
  • Place the dough into a lightly oiled bowl and cover loosely with a damp tea towel. Leave to rise for a least 1 hour (longer if needed) until the dough has doubled in size.
  • Tip the dough onto a floured surface and flatten with your hands. Scatter the chocolate chips on top and gently knead through the dough.
  • Divide your dough into 10 even buns and place onto a greased baking tray with a little space between each. Place a damp tea towel loosely on top of the buns and leave to prove in a warm space until nearly doubled in size - around 20 minutes.
  • Heat the oven to 200°c (180°c for fan assisted ovens or Gas Mark 6). Mix the flour, sugar and water to create the paste for crossing your buns. Spoon into a piping bag and gently pipe crosses onto each bun.
  • Bake for 20 minutes until they are a light golden brown.
  • Allow to cool a little on the tray and when warm to touch, transfer to a wire wrack. Mix the water & sugar to make the glaze, then lightly brush each bun to finish.