Chocolate hot cross buns. Pic by Chris Collingridge

Chocolate Hot Cross Buns 

Makes 16-18

4 x 250ml flour

125ml castor sugar

10ml salt

10g sachet of instant yeast

60ml cocoa powder

15ml ground cinnamon

80g butter, melted

250-300ml buttermilk, warmed

1 egg

180ml chocolate chips

beaten egg for glazing


125ml flour

15ml oil

warm water to mix


50ml water

30ml sugar

a pinch of cinnamon


Put the flour, castor sugar, salt, yeast, cocoa powder and cinnamon into a mixing bowl.

Combine butter, buttermilk and egg and add to the dry ingredients to form a dough that is soft but not sticky. Knead well until smooth and elastic.

Put the dough into an oiled plastic bag and leave to rise until doubled in size. Remove the dough from the bag and gently knead in the chocolate chips.

Divide the dough into 16-18 portions and roll each portion into a ball.

Pack the balls into a greased oven roasting pan, cover and leave to rise for another 20 minutes. Brush the buns with beaten egg.

Pipe on the crosses and bake at 180°C for 20-30 minutes until cooked and golden. Remove from the oven and brush with the glaze.

For the crosses

Combine flour, oil and enough warm water to make a stiff paste. Put the mixture into a disposable icing bag, cut off the point and pipe the mixture on to the buns.


Combine the ingredients together in a small saucepan and boil for 2-3 minutes until sticky.