Name: Chocolate Chip Hot Cross Buns Recipe
Ingredients: Strong Bread Flour (500g / Approximately 4 cups): Bread flour is the backbone of these buns. Its high gluten content is essential for developing the structure and elasticity needed for a light and airy texture. The gluten strands trap the gases produced by the yeast during proving, resulting in that characteristic soft and chewy crumb we all love in a good bun. Using plain flour will likely result in a denser, less risen bun, so strong bread flour is highly recommended for optimal results. If you’re struggling to find strong bread flour, you can sometimes enhance plain flour by adding vital wheat gluten, but for simplicity, bread flour is the best choice.; Granulated Sugar (75g / Approximately ⅓ cup): Sugar isn’t just for sweetness; it also plays a vital role in feeding the yeast. Yeast thrives on sugar, and it’s essential for their activity, which is crucial for the dough to rise properly. Granulated sugar provides a clean sweetness, allowing the spices and chocolate to shine through. You can experiment with other sugars like caster sugar for a slightly finer texture, but granulated sugar works perfectly well and is readily available. Avoid using brown sugar in the main dough as its molasses content can slightly inhibit yeast activity and alter the colour of the buns.; Fast-Action Dried Yeast (7g / Approximately 2 tsp or one packet): Yeast is the magic ingredient that brings these buns to life, making them light and fluffy. Fast-action dried yeast is convenient and reliable. Ensure your yeast is fresh; expired yeast will not work effectively. You can test your yeast by mixing a small amount with warm water and sugar; if it foams up within 10-15 minutes, it’s active and ready to use. If using active dry yeast instead of fast-action, you’ll need to ‘proof’ it first by dissolving it in warm water with a pinch of sugar and letting it sit for about 10 minutes until frothy before adding it to the dry ingredients.; Mixed Spice (2 tsp): Mixed spice is the heart of the traditional hot cross bun flavour. It’s typically a blend of spices like cinnamon, nutmeg, coriander seed, and cloves. This spice blend imparts a warm, comforting, and slightly festive flavour that is synonymous with hot cross buns. You can buy pre-mixed spice blends or create your own by combining your favourite warm spices. For a richer flavour, consider freshly grinding whole spices. If you don’t have mixed spice, you can create a substitute by combining equal parts of ground cinnamon and ground nutmeg, with a pinch of ground cloves.; Ground Cinnamon (1 tsp): Adding extra ground cinnamon enhances the warm spice notes and complements the mixed spice beautifully. Cinnamon provides a sweet, woody aroma and flavour that pairs exceptionally well with chocolate. Ceylon cinnamon (often labelled “true cinnamon”) offers a more delicate and nuanced flavour, while Cassia cinnamon (more common and robust) provides a stronger, spicier note. Either type will work well in this recipe.; Salt (1 tsp): Salt is a crucial ingredient in bread making, and it’s not just for flavour. Salt controls the yeast activity, preventing it from rising too quickly and producing a doughy, flavourless bun. It also strengthens the gluten structure, contributing to a better texture. Don’t skip the salt, even if you’re trying to reduce sodium intake, as it’s essential for the balance and structure of the buns. Use fine sea salt or table salt for this recipe.; Milk (250ml / Approximately 1 cup): Milk adds richness and moisture to the dough, contributing to a softer crumb and a more tender bun. Full-fat milk will provide the richest flavour, but semi-skimmed or even skimmed milk can be used if preferred, although it might slightly affect the richness. The milk should be warmed to lukewarm (around 30-40°C or 86-104°F) before adding to the yeast, as this temperature is ideal for yeast activation. Avoid using milk that is too hot, as it can kill the yeast.; Unsalted Butter (50g / Approximately ¼ cup), melted: Butter adds flavour, richness, and tenderness to the buns. Melted butter is incorporated into the dough to create a softer texture and enhance the overall flavour. Unsalted butter allows you to control the salt content of the recipe. If using salted butter, reduce the amount of added salt slightly. Ensure the butter is melted and slightly cooled before adding it to the dough, as hot butter can also inhibit yeast activity.; Large Egg (1): An egg adds richness, colour, and structure to the dough. The egg yolk contributes to the richness and tenderness, while the egg white provides protein that strengthens the gluten network. Use a large egg at room temperature for better incorporation into the dough.; Chocolate Chips (150g / Approximately 1 cup): The star of the show! Chocolate chips transform these hot cross buns into a truly decadent treat. Use good quality chocolate chips for the best flavour. Dark chocolate chips offer a slightly bittersweet counterpoint to the sweetness of the bun, while milk chocolate chips provide a sweeter, creamier flavour. Semi-sweet chocolate chips offer a balance of both. You can also experiment with different types of chocolate chips, such as white chocolate chips or even chopped chocolate chunks for a more rustic texture and intense chocolate flavour. Consider using mini chocolate chips for a more even distribution throughout the buns.; Plain Flour (50g / Approximately ½ cup): Plain flour forms the base of the paste for the crosses.; Water (Approximately 4-5 tbsp): Water is added to the flour to create a smooth, pipeable paste for the crosses.; Apricot Jam (2 tbsp): Apricot jam, when heated and brushed over the warm buns, creates a beautiful glossy glaze and adds a subtle fruity sweetness that complements the spices and chocolate.; Water (1 tbsp): Water is used to thin the apricot jam, making it easier to brush and creating a smoother glaze.

Ingredients

Strong Bread Flour (500g / Approximately 4 cups): Bread flour is the backbone of these buns. Its high gluten content is essential for developing the structure and elasticity needed for a light and airy texture. The gluten strands trap the gases produced by the yeast during proving, resulting in that characteristic soft and chewy crumb we all love in a good bun. Using plain flour will likely result in a denser, less risen bun, so strong bread flour is highly recommended for optimal results. If you’re struggling to find strong bread flour, you can sometimes enhance plain flour by adding vital wheat gluten, but for simplicity, bread flour is the best choice.

Granulated Sugar (75g / Approximately ⅓ cup): Sugar isn’t just for sweetness; it also plays a vital role in feeding the yeast. Yeast thrives on sugar, and it’s essential for their activity, which is crucial for the dough to rise properly. Granulated sugar provides a clean sweetness, allowing the spices and chocolate to shine through. You can experiment with other sugars like caster sugar for a slightly finer texture, but granulated sugar works perfectly well and is readily available. Avoid using brown sugar in the main dough as its molasses content can slightly inhibit yeast activity and alter the colour of the buns.

Fast-Action Dried Yeast (7g / Approximately 2 tsp or one packet): Yeast is the magic ingredient that brings these buns to life, making them light and fluffy. Fast-action dried yeast is convenient and reliable. Ensure your yeast is fresh; expired yeast will not work effectively. You can test your yeast by mixing a small amount with warm water and sugar; if it foams up within 10-15 minutes, it’s active and ready to use. If using active dry yeast instead of fast-action, you’ll need to ‘proof’ it first by dissolving it in warm water with a pinch of sugar and letting it sit for about 10 minutes until frothy before adding it to the dry ingredients.

Mixed Spice (2 tsp): Mixed spice is the heart of the traditional hot cross bun flavour. It’s typically a blend of spices like cinnamon, nutmeg, coriander seed, and cloves. This spice blend imparts a warm, comforting, and slightly festive flavour that is synonymous with hot cross buns. You can buy pre-mixed spice blends or create your own by combining your favourite warm spices. For a richer flavour, consider freshly grinding whole spices. If you don’t have mixed spice, you can create a substitute by combining equal parts of ground cinnamon and ground nutmeg, with a pinch of ground cloves.

Ground Cinnamon (1 tsp): Adding extra ground cinnamon enhances the warm spice notes and complements the mixed spice beautifully. Cinnamon provides a sweet, woody aroma and flavour that pairs exceptionally well with chocolate. Ceylon cinnamon (often labelled “true cinnamon”) offers a more delicate and nuanced flavour, while Cassia cinnamon (more common and robust) provides a stronger, spicier note. Either type will work well in this recipe.

Salt (1 tsp): Salt is a crucial ingredient in bread making, and it’s not just for flavour. Salt controls the yeast activity, preventing it from rising too quickly and producing a doughy, flavourless bun. It also strengthens the gluten structure, contributing to a better texture. Don’t skip the salt, even if you’re trying to reduce sodium intake, as it’s essential for the balance and structure of the buns. Use fine sea salt or table salt for this recipe.

Milk (250ml / Approximately 1 cup): Milk adds richness and moisture to the dough, contributing to a softer crumb and a more tender bun. Full-fat milk will provide the richest flavour, but semi-skimmed or even skimmed milk can be used if preferred, although it might slightly affect the richness. The milk should be warmed to lukewarm (around 30-40°C or 86-104°F) before adding to the yeast, as this temperature is ideal for yeast activation. Avoid using milk that is too hot, as it can kill the yeast.

Unsalted Butter (50g / Approximately ¼ cup), melted: Butter adds flavour, richness, and tenderness to the buns. Melted butter is incorporated into the dough to create a softer texture and enhance the overall flavour. Unsalted butter allows you to control the salt content of the recipe. If using salted butter, reduce the amount of added salt slightly. Ensure the butter is melted and slightly cooled before adding it to the dough, as hot butter can also inhibit yeast activity.

Large Egg (1): An egg adds richness, colour, and structure to the dough. The egg yolk contributes to the richness and tenderness, while the egg white provides protein that strengthens the gluten network. Use a large egg at room temperature for better incorporation into the dough.

Chocolate Chips (150g / Approximately 1 cup): The star of the show! Chocolate chips transform these hot cross buns into a truly decadent treat. Use good quality chocolate chips for the best flavour. Dark chocolate chips offer a slightly bittersweet counterpoint to the sweetness of the bun, while milk chocolate chips provide a sweeter, creamier flavour. Semi-sweet chocolate chips offer a balance of both. You can also experiment with different types of chocolate chips, such as white chocolate chips or even chopped chocolate chunks for a more rustic texture and intense chocolate flavour. Consider using mini chocolate chips for a more even distribution throughout the buns.

For the Crosses (Optional but Traditional):

Plain Flour (50g / Approximately ½ cup): Plain flour forms the base of the paste for the crosses.

Water (Approximately 4-5 tbsp): Water is added to the flour to create a smooth, pipeable paste for the crosses.

For the Glaze (Optional but Recommended for Shine and Flavour):

Apricot Jam (2 tbsp): Apricot jam, when heated and brushed over the warm buns, creates a beautiful glossy glaze and adds a subtle fruity sweetness that complements the spices and chocolate.

Water (1 tbsp): Water is used to thin the apricot jam, making it easier to brush and creating a smoother glaze.

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Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the strong bread flour, granulated sugar, fast-action dried yeast, mixed spice, ground cinnamon, and salt. This ensures that all the dry ingredients are evenly distributed before adding the wet ingredients. Using a whisk helps to aerate the flour and prevent lumps.

Warm Wet Ingredients: In a separate jug or bowl, gently warm the milk until it is lukewarm (around 30-40°C or 86-104°F). You can do this in a microwave in short bursts or in a saucepan over low heat. Stir in the melted butter and the egg. Ensure the mixture is not too hot, as it can kill the yeast. Lukewarm is the ideal temperature for yeast activation.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms. At this stage, the dough will be quite sticky and may seem slightly dry in places; this is normal.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and less sticky. Kneading develops the gluten, which is essential for the texture of the buns. Use a push-turn-fold motion. If the dough is too sticky, add a little extra flour, a tablespoon at a time, but be careful not to add too much, as this can make the buns dry. You can also use a stand mixer with a dough hook to knead the dough for approximately 6-8 minutes on medium-low speed.

First Proof (Rise): Place the kneaded dough into a lightly oiled large bowl. Turn the dough to coat it lightly with oil. Cover the bowl with cling film or a damp clean tea towel. Place the bowl in a warm place and let the dough rise for 1-1.5 hours, or until it has roughly doubled in size. A warm place helps the yeast to work effectively. The proving time will vary depending on the temperature of your kitchen; in a colder environment, it may take longer. The dough is ready when it springs back slowly when gently poked with a finger.

Knock Back and Add Chocolate Chips: Once the dough has doubled in size, gently knock it back (punch it down) to deflate it and release the trapped air. This step is important to redistribute the yeast and create a finer texture. Sprinkle the chocolate chips over the dough and knead them in evenly. Ensure the chocolate chips are distributed throughout the dough.

Shape into Buns: Divide the dough into 12 equal portions (approximately 75-80g each). Shape each portion into a smooth, round bun. The best way to do this is to tuck the edges of the dough underneath to create a smooth top surface.

Second Proof (Rise): Place the shaped buns onto a large baking tray lined with baking parchment, leaving some space between each bun for spreading during baking. Cover loosely with cling film or a damp tea towel and let them rise again in a warm place for 45-60 minutes, or until they have almost doubled in size and are puffy. This second proof is crucial for achieving light and airy buns.

Preheat Oven and Prepare Cross Paste (Optional): Preheat your oven to 200°C (400°F/ Gas Mark 6). If you are making the crosses, prepare the paste now. In a small bowl, mix the plain flour with water, a tablespoon at a time, until you get a smooth, thick paste that is pipeable but not too runny. You may need slightly more or less water depending on the flour.

Pipe the Crosses (Optional): Spoon the cross paste into a piping bag fitted with a small round nozzle (or use a zip-lock bag with a small corner snipped off). Pipe crosses over the top of each bun. Pipe one line horizontally across all the buns, then pipe another line vertically across all the buns to create the cross shape. If you don’t have a piping bag, you can carefully use a spoon to drizzle the paste in a cross shape, though piping will give a neater result.

Bake the Buns: Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown and sound hollow when tapped on the base. Keep an eye on them as oven temperatures can vary. If the tops are browning too quickly, you can loosely cover them with foil for the last few minutes of baking.

Make the Glaze (Optional): While the buns are baking, prepare the glaze. In a small saucepan, gently heat the apricot jam with the water until the jam has melted and is smooth. You can also do this in a microwave in short bursts. Strain the glaze through a fine-mesh sieve to remove any lumps and create a smoother glaze.

Glaze the Buns: As soon as the buns are out of the oven, brush them generously with the warm apricot glaze. This will give them a beautiful shine and add a touch of extra flavour.

Cool and Serve: Let the Chocolate Chip Hot Cross Buns cool slightly on the baking tray before transferring them to a wire rack to cool further. They are best enjoyed warm or at room temperature.

Nutrition

Serving Size: One Normal Portion
Calories: 280-320 kcal