Chocolate hot Cross Buns (No Knead Recipe)

Name: Chocolate hot Cross Buns (No Knead Recipe)
Prep time: 15 min
Cook time: 25 min
Ingredients: 375 ml warm milk; 15 g instant yeast; 60 g brown sugar; 600 g all purpose flour; 50 g cocoa powder; 1 tsp cinnamon powder; 1 tbsp baking powder; 1 tbsp milk powder; 2 tsp instant coffee powder; 1 tsp salt; 80 g butter (fridge cold); 1 whole egg; 150 g chocolate chips; 50 g flour; 50 g sugar; 15 g cocoa powder; 100 ml water; 45 g honey; 30 ml warm water

Fluffy and soft chocolate hot cross buns that are a cross between the texture of chocolate cake and a brioche. This no knead recipe is perfect fresh out of the oven, with a slather of butter and sprinkle of sea salt.

The season is upon us and every year I find new ways to make hot cross buns even more delicious and inviting. This time round I thought what if we could get moist chocolate cake and fluffy hot cross bun in every bite? Low behold these chocolate hot cross buns were born. They are inspired from the classic hot cross bun recipe which you all know and love. However there are a few tweaks to ensure the dough is still as soft and sticky to make the fluffiest and most tender hot cross buns. These buns will change the way you look at hot cross buns as they are so simple but so indulgent and delicious. I love them when they are fresh out of the oven while the chocolate chips are still melting and the top is crusty while the bread itself is fluffy, perfect with a glass of milk.

What are hot cross buns? What are chocolate hot cross buns?

Hot cross buns mark the end of the Christian season of lent. The bun itself has many meanings depending on the country you come from. Some say the cross depicts the crucifixion of Jesus, while the spices inside signify the spices used to embalm him during the burial. There are many stories on why it signifies however we will not get into every story/belief. However this is not a theology session it is my recipe. I have taken the classic hot cross bun recipe to make the best chocolate hot cross bun recipe instead withe addition of cocoa powder and chocolate chips.

What ingredients are needed to make chocolate hot cross buns?

To make these no knead chocolate hot cross buns we need warm milk, instant yeast, brown sugar, all purpose flour, unsweetened cocoa powder, milk powder, baking powder, instant coffee powder, salt, cinnamon powder, butter, egg, honey. Here are a few comments on some of the ingredients:

Yeast –

You can use instant or active, I treat them both the same way, although with instant you don’t necessarily need to bloom it in warm milk first as it is instant. Unlike active dry yeast which you have to activate in a warm liquid.

Flour –

Using all purpose flour makes these buns very fluffy and soft, more cake and brioche like. If you want a more chewy and dense and crusty bun then you can use half bread flour and half all purpose but I would suggest sticking with all purpose for this recipe.

Cocoa powder –

We need unsweetened cocoa powder to make this recipe. Ideally dutch processed to get that dark chocolate color once baked. Hot chocolate powder mix will not work in this recipe.

Chocolate chips –

I have used semi sweet chocolate chips to make these buns but you can use dark chocolate chunks, milk chocolate or even white chocolate. They are essential in this recipe whether you are using chips or chunks.

What equipment is needed to make chocolate hot cross buns?

To make the buns we need a large mixing bowl to mix the yeast mixture, we also need another mixing bowl to mix the dough ingredients together using a rubber spatula. The crosses are mixed in another bowl with a spoon or whisk, a piping bag is needed to pipe on the crosses. They are baked in a sheet pan lined with baking paper in the oven and brushed with honey once baked.

How to make chocolate hot cross buns?

We start by blooming the yeast in a bowl with warm milk and sugar. Stir and set aside for 10 mins until frothy. In a large mixing bowl add the flour and butter, rub them together until they resemble fine bread crumbs. Add the cocoa powder, baking powder, milk powder, cinnamon powder, salt and stir together. Add the egg, instant coffee powder and milk yeast mixture. Mix everything together until combined and no dry pockets. The dough will be sticky and that’s perfect. Clean your hands using the scraper and add oil onto your hands and the dough. Using the scrapper bring it together and briefly shape with your hands. Place the dough into the oiled bowl, cover and leave to rise for over an hour until doubled in volume.

After the dough has risen, remove the covering and oil your hands well before knocking the dough back. Transfer to a clean work surface and bang the dough onto the surface multiple times until it is smooth and not sticky. At this point you can add the chocolate chips, incorporate into the dough. As and when required add more oil on your hands or the surface to avoid ti from sticking. Portion the dough into 12 pieces, roll the dough into balls and transfer to the baking tray lined with baking paper. Cover and leave to rise for 15 – 20 mins until they are bigger. At this time, preheat the oven to 180℃. Let us make the mixture for the crosses, mix the ingredients together until combined, transfer to a piping bag. Once the buns have risen, brush them with an egg wash and pipe them with the cross mixture. Bake them for 22-25 mins. They will be done when they are risen and they will have a hollow sound if you tap them. They will have a crust while they are hot. Dilute the honey with warm water and brush the buns with it when they come out of the oven.

Serving chocolate hot cross buns?

Let them cool down a little before serving. Serve with butter, coffee, milk. I love serving them with apricot or orange marmalade. They are so so good! You could also serve them with hot tea and enjoy them toasted the next day with a little butter to make the best breakfast.

Make ahead options and storing leftovers:

The dough can be mixed the night before and stored in the fridge covered. The next morning, allow it come to room temperature, remove the covering and knock back. Add the chocolate chips and shape into balls – follow the recipe as it suggests after that. You can also shape the buns, cover and allow them to proof in the fridge overnight. The next morning allow them to come to room temperature and bake as suggested. The leftovers can be stored in air tight containers or zip lock bags in the fridge for up to 4 days, warm them in the microwave for 20-30 seconds before serving. Alternatively you can store it in the freezer for up to 2 months, let them defrost before warming and serving. Once stored in the fridge or freezer the buns must be reheated before serving.

Looking for more hot cross bun recipes?

Now that we have covered how to make these no knead chocolate hot cross buns, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.