April 1st, 2013

Chocolate Hot Cross Buns

Hot Cross buns

When I saw Hot Cross Buns on an English Blog some years ago, I was fascinated by their look and the describtion of the spices (cinnamon, allspice, cardamom). But living together with a person who does not like raisins at all, baking them never made sense to me.

But this year I learned that in Australia and New Zealand Hot Cross Buns are often baked with chocolate instead of raisins. That was the solution to my problem!

And so I baked Hot Cross Buns for Breakfast on Easter Monday. I made the sleeping long variation – like my Burger Buns the Hot Cross Buns are made with only a tiny bit of fresh yeast, so I can form them the night before. They proof by roomtemperature and the next morning I only had to pipe the crosses and put them in the oven. And until I cooked coffee and prepared our breakfast table, the buns are done.

Is there a better start in a day then with a cup of coffee and still hot chocolate hot cross buns with the flavour of cinnamon, cardamom and allspice?

Chocolate Hot Cross Buns

yields about 16 Hot Cross Bunds

Water Roux

  • 150g Water
  • 30g flour Type 550


  • Water Roux
  • 630g flour Type 550
  • 80g Oil
  • 5g Salt
  • 2g fresh yeast
  • 120g Egg (2 Eggs Size L)
  • 50g sugar
  • 1 Tsp Winter spice mix
  • 125g Water
  • 200g Semisweet chocolate, chopped
  • 50g Almonds, chopped

For the cross

  • 85g flour Type 550
  • 20g sugar
  • 25g oil
  • 60g Water

sugar glazing

  • 50g sugar
  • 35g Water

For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.

Knead all ingredients except almond and chocolate for 5 min at slowest speed, then around 8min on fast speed until complete gluten development. Now add the chopped chocolate and almond and knead until incooperated.

Ferment for 2 hours.

Divide into 80g pieces and form to balls. Place the buns on a paper lined baking tray.

Cover and proof overnight (about 10 hours).

Preheat the oven to 220°C at the next morning. For the Cross mix sugar, flour and oil with water to thick but still spreadable mixture. Pipe a cross on top of the roll.

Bake the rolls for about 15 min with steam (or 190°C convection).

For the Glaze bring water and sugar to boil and boil. Brush the still hot stars thinly with the syrup.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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5 Responses t_on Chocolate Hot Cross Buns

  1. Pingback: Ideen für Ostern | Hefe und mehr

  2. MM April 5th, 2013

    Das hört sich superlecker an.
    Habe gerade auch deine süssen Hörnchen nachgebacken. Da können mir die vom Bäcker glatt gestohlen bleiben. Aus diesem Teig werde ich auch mal die Osterhasen formen, der angegebene Teig hierfür war mir zu weich und die Form ging verlohren.

    Aber ich glaube dieser Satz
    Auf ein mit Backpapier ausgelegtes Backblech setzen und mit etwas Wasser befeuchten und mit Sesam bestreuen. Sas
    hat sich aus deinen Hamburgerbrötchen eingeschlichen :-))

    1. Stefanie April 5th, 2013

      @MM: Danke schön 🙂 und mit dem einen Satz hast du natürlich recht! Manchmal rächt es sich, wenn ich die Rezeptbeschreibung kopiere. Das wird gleich geändert 🙂

  3. My Italian Smörgåsbord April 2nd, 2013

    I also don’t like raisins in bread that much and also in panettone I prefer to put chocolate… this idea with hot cross buns is surely a keeper. I think the y look so cute and seem so yummy!


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