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Chocolate hot Cross Buns (No Knead Recipe)

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour 15 minutes
Course Bread, Breakfast, Brunch, Sweet tooth, tea time
Cuisine American, British, English
Servings 12 buns

Equipment

  • Large mixing bowls
  • Rubber spatula
  • Baking tray
  • Baking paper
  • Bench scraper
  • Piping bag
  • Whisk

Ingredients
  

For the buns:

  • 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

For the crosses:

  • 50 g flour
  • 50 g sugar
  • 15 g cocoa powder
  • 100 ml water

For the glaze:

  • 45 g honey
  • 30 ml warm water

Instructions
 

  • 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. Let them cool down a little before serving. Serve with butter, coffee, milk.

Notes

  • You can add the chocolate chips in the first rise however if you live in a warm place they could melt into the dough and not stay as chocolate chips.
  • The honey brushing on top of the buns are essential to get that sticky glossy top, also it keeps the buns fresh and soft for longer.
  • You can increase the sugar in the dough by 30g if you prefer them sweeter but I like serving the buns with butter, salt and more sugar.