- warm milk 270 ml (9.1oz)
- butter at room temperature 80 g (2.8oz)
- All purpose flour (type 550) 600 g (21oz)
- Chocolate chips 100 g (3.5oz)
- Sugar 50 g or more (1.7oz) • 470 kcal
- vanilla sugar 20 g (0.7oz)
- Dry yeast 15 g (1 tbsp) or 40 g of fresh yeast
- Egg wash
- egg yolk 1
- Milk 2 tbsp • 49 kcal
- A pinch of salt
If you love hot cross buns, you’ll love this chocolatey version. Soft, stick, and very chocolatey! While we do love traditional hot cross buns, not everyone is a fan of the dried fruit and spice mixture. So this is a perfect way to enjoy hot cross buns. These Hot Cross Buns with Chocolate Chips are better than any buns you will buy in store, homemade simply tastes better! Try out this recipe to make 12 small brioche buns.
What are hot cross buns?
Traditionally, hot cross buns refer to sweet spiced buns made with dried fruit. Some say it goes back to the 14th (and even the 12th) century! It usually has a cross on top and is traditionally eaten on Good Friday in many parts of the world: UK, Australia, New Zealand, South Africa and some parts of Canada and the United States.
What is the cross on hot cross buns?
The hot cross bun originated when a 12th or 14th century monk baked buns to distribute to the poor. He marked them with a cross to commemorate the crucifixion, and they were made (and eaten) on Good Friday.
It’s usually made from flour and water. For these Hot Cross Buns, you can melt a chocolate bar (either milk chocolate, white chocolate, or dark chocolate and drizzle a cross on top.
Flour type 550 is a flour used in Germany and is similar to all-purpose flour. It’s a blend of both hard and soft wheat, and has a gluten contain of about 9-11%. If you can’t find flour type 550, you can use any all-purpose flour.
Vanilla sugar is often used in European and Turkish desserts. It’s usually made from granulated sugar and vanilla extract (or vanilla bean). If you cannot find it in a store near you, you can easily make your own. Simply scoop the seeds out of a vanilla bean. Add it to one cup sugar and pulse in a food processor until fully incorporated. For every 1 cup sugar, use 1 vanilla bean. Let it sit for at least two weeks.
For this recipe, it’s not necessary to proof the yeast before adding the other ingredients. It is, however, first mixed with warm milk to make sure that it incorporates fully with other ingredients.
How to make chocolate chip hot cross buns
In a small bowl, add yeast and warm milk and mix together. Add the vanilla sugar and granulated sugar and mix well.
Add the softened butter.
Add the flour and mix well.
Knead the dough on a floured surface until smooth.
Roll the dough on a work surface and divide it into 12 equal parts.
Use your hands to flatten each piece slightly.
Put chocolate chips or nibs onto each flattened piece.
Pinch the dough to close it, and gently roll into a ball.
Arrange in a baking tray, and coat with the egg wash.
Sprinkle with small chocolate chips or cacao nibs.
Cover and let them stand for 45 minutes to two hours.
Bake at 180°C/350°F for 20 minutes.