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Choc-Chip Hot Cross Buns.

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    Hot Cross Buns are a traditional favourite for Good Friday and Easter. They are even more delicious with the addition of chocolate chips. Yum!
    Choc Chip Hot Cross Buns
    Ingredients.
    • 400g strong white bread flour, plus extra for dusting
    • 7g sachet fast-action dried yeast
    • 50g golden caster sugar, plus 1 tsp
    • 1 tsp mixed spice
    • 1 tsp ground cinnamon
    • 250ml warm milk
    • 1 medium egg, beaten
    • 50g butter, melted, plus extra for greasing
    • 100g chocolate chips (milk or dark, whichever you prefer), or currants or raisins
    • 50g plain flour
    • For the glaze (optional)
    • 2 tbsp apricot jam
    How to make Choc-Chip Hot Cross Buns
    1. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. 
    2. Make a well in the centre and pour in the milk, egg and butter. 
    3. Start mixing with a wooden spoon and finish with your hands. If the dough is too dry, add warm water or extra flour if it’s wet.
    4. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. 
    5. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. 
    6. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
    7. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. 
    8. Divide it into 8 even portions 
    9. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. 
    10. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.
    11. Make the crosses on the buns and bake them. 
    12. Heat oven to 200C/180C fan/gas 6. 
    13. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. 
    14. Spoon into a piping bag and pipe white lines on the buns to make crosses. 
    15. Bake for 20 mins until they are light brown.
    16. Brush them with jam if you want them to be nice and shiny. 
    17. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.
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