RECIPE: Choc-cross buns

A chocolatey twist on an Easter classic, these cocoalicious hot cross buns are divine slathered in butter and served with marmalade

21 March 2016 - 02:00 By Raphaella Frame-Tolmie
Choc-cross buns.
Choc-cross buns.
Image: Toby Murphy

Makes: 12


200ml milk

500g strong white bread flour, sifted

10g (1 sachet) dried yeast

30g cocoa powder, sifted

2.5ml (½ tsp) salt

15ml (1 tbsp) mixed spice

50g (¼ cup) caster sugar

50g butter, chopped into cubes

50g candied orange peel

50g candied lemon peel

50g raisins or sultanas

2 extra-large eggs


45ml (3 tbsp) cake flour

30ml (2 tbsp) water

Honey, to glaze


1) Gently heat the milk in a saucepan until just lukewarm.

2) Combine the flour, yeast, cocoa powder, salt, mixed spice and caster sugar in a bowl. Rub in the butter, using your fingertips. Fold in the candied orange and lemon peel and raisins or sultanas. Add the warm milk and eggs and mix well to make a sticky dough. Cover with plastic wrap and set aside in a warm place to prove until doubled in size.

4) Knock the dough down, then divide into 12 equal portions and shape into buns. Place on a greased or sprayed baking tray, with space between so the buns can expand. Set aside in a warm place to prove until doubled in size.

5) Preheat the oven to 220°C.

6) For the crosses, combine the flour and water to make a paste and pour into a piping bag. Pipe crosses onto each of the buns and bake for 12-15 minutes.

7) Warm the honey and brush liberally over the hot buns. Place on a wire rack to cool.