celebrating 130 years 1884-2014

Easter Chocolate Hot Cross Buns

By Chelsea Sugar
Easter Chocolate Hot Cross Buns
16 servings
  • 4 reviews

  • Difficulty Moderate
  • Prep time 2 hrs
  • Cooking time 30 mins
  • Serves

    7g sachet (2 teaspoons) Edmonds Instant Dry Yeast
    1 1/2 cups Meadow Fresh Milk, warmed
    1/4 cup Chelsea Caster Sugar
    4 cups Edmonds Standard Grade Flour
    1/2 cup cocoa powder
    60g Tararua Butter, chilled, chopped
    1 egg, lightly beaten
    1/2 cup Dark or Milk chocolate bits
    1 teaspoon gelatine
    1 tablespoon boiling water
    Tararua Butter, to serve

    1/4 cup Edmonds Standard Grade Flour
    2 teaspoons Chelsea Caster Sugar


    Step 1: Grease a 6cm-deep, 23cm (base) square cake pan. Place Edmonds Instant Dry YeastMeadow Fresh Milk and 1 tablespoon Chelsea Caster Sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

    Step 2: Sift Edmonds Standard Grade Flour and cocoa into a bowl. Rub in Tararua Butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg and remaining Chelsea Caster Sugar. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

    Step 3: Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add choc bits. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Preheat oven to 200°C/180°C fan-forced.

    Step 4: Meanwhile, make paste.  Combine Edmonds Standard Grade Flour, Chelsea Caster Sugar and 21/2 tablespoons cold water in a bowl. Spoon into a snap-lock bag. Snip 1 corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Cook for 20 minutes or until golden and cooked through.

    Step 5: Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Place buns, top-side up, on a wire rack. Brush tops with gelatine mixture. Cool. Serve with Tararua Butter.

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Average Rating
(4 reviews)

These were easy to make and came out really well. My tip with the butter is to chill it in the freezer after weighing and then grate it into the flour mixture before rubbing in. If you don't have gelatine handy (I didn't) you could use a thin icing sugar-based glaze or just leave them unglazed. Enjoy!

These are so good! The dough was a bit more than what fit in my square tin so I did 9 in the square tin and 7 more in a round cake tin to make 16 good sized buns in total. Taste just like the bakery ones fresh out of the oven! Will wait and see how they are the next day!

I loved this recipe the bun tasted so good. Would definitely not have again it’s so bad

It’s a beauty

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