Easter Recipes

Chocolate & Raisin Hot Cross Buns

G’day to all the passionate Aussie home bakers and fervent chocolate enthusiasts out there! As the vibrant hues of autumn set in and the anticipation of Easter begins to bubble, it’s the perfect opportunity to don your aprons and enter the realm of baking with a twist of indulgence. We’re taking the timeless tradition of Easter and infusing it with a luxurious upgrade, presenting to you our Super-Chocolate Hot Cross Buns. This isn’t just a recipe; it’s a journey into the heart of chocolate opulence, offering a sumptuous treat that is both comforting and exotic.

Imagine the classic, spiced hot cross bun that you’ve always adored, now enrobed in rich, velvety chocolate, creating a symphony of flavours that dance on the palate. These buns are not just baked goods; they’re little parcels of joy, waiting to unravel their cocoa-infused swirls with each bite. Whether you’re looking to delight your family with a warm, chocolatey surprise or aiming to add that special touch to a friend’s day with a homemade gift, these Super-Chocolate Hot Cross Buns are your ticket to acclaim.


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Easter wouldn’t be complete without hot cross buns, and our chocolate version is a delightful addition to the holiday tradition. With a fluffy texture, rich chocolatey taste, and the perfect balance of sweet and spice, these buns are a guaranteed crowd-pleaser. So, tie on your apron and let the magic begin!


Step 1

Start by sifting 4 cups of plain flour and 1/4 cup of cocoa powder into a large mixing bowl to ensure there are no lumps. Add 1/4 cup of caster sugar, 2 teaspoons of dried yeast, 1/2 teaspoon each of mixed spice and ground cinnamon, and a pinch of salt for taste. Mix these dry ingredients well.

Next, rub in 40 grams of softened unsalted butter until the mixture looks like fine breadcrumbs. This technique helps to distribute the fat evenly and will give your buns a tender crumb.

Step 2

Stir through 1/2 cup each of chocolate chips and mixed dried fruit into the dry mixture. The combination of chocolate chips and fruit offers a wonderful contrast of textures and flavours in every bite. Create a well in the centre of your mixture.

In a separate jug, whisk together 300ml of warm milk and a large beaten egg. Pour this into the well you made in the dry ingredients and mix everything together to form a sticky dough.

Step 3

Turn the sticky dough out onto a lightly floured surface. Knead it for about 10 minutes, or until the dough becomes smooth and elastic. This is a crucial step as it develops the gluten in the dough, which will give the buns their structure.

Place the kneaded dough into a greased bowl, cover it with a clean tea towel, and leave it in a warm place. Allow it to rise until it’s doubled in size, which should take about 1 to 1.5 hours. The dough is ready when you can press it with your finger and the indentation stays.

Step 4

Once the dough has risen, punch it down to release the air — this is what bakers call ‘knocking back’. Then, divide the dough into 12 equal portions. Roll each piece into a smooth bun and arrange them on a baking tray lined with non-stick paper. Cover the tray with the tea towel again and set aside for a second rise, about 30 minutes, until they puff up nicely.

Step 5

The crosses on hot cross buns are not just for decoration; they are a centuries-old symbol representing Easter. For our buns, you’ll make a paste with 1/2 cup of plain flour and just enough water to create a thick consistency. Spoon this paste into a piping bag and pipe crosses over each bun.

Step 6

Preheat your oven to 200°C (180°C fan-forced). Bake the buns for 20-25 minutes. You’ll know they’re done when they’ve risen beautifully and have a hollow sound when tapped on the bottom.

Step 7

While the buns are in the oven, make a simple sugar glaze. Combine 1/4 cup of sugar and 1/4 cup of water in a small saucepan. Bring it to the boil and simmer until the sugar dissolves. Brush the glaze over the hot buns as soon as they come out of the oven, giving them a sweet sheen and extra stickiness.


  • For a richer flavour, try using dark chocolate chips in the dough and a mix of milk and white chocolate chips for texture and taste variation.
  • If you’re not a fan of mixed dried fruit, feel free to omit it or substitute it with more chocolate chips or even nuts.
  • These buns are best served warm with a generous slather of butter, or even better, with a chocolate spread to double down on the chocolate theme.