Chocolate and Orange Hot Cross Buns
Soft, fluffy hot cross buns packed with chocolate chips, warm spices, and fresh orange flavour. A delicious twist on the Easter classic!
Servings: 12 buns
Ingredients
For the Dough
- 300 ml whole milk warmed to 43°C (110°F)
- 100 g caster or granulated sugar
- 14 g active dry yeast
- 115 g unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 60 ml freshly squeezed orange juice
- Zest of 1 large orange
- 780 g bread flour
- 2 teaspoons mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- 130 g chocolate chips
For the Flour Crosses
- 60 g plain/all-purpose flour
- 1 tablespoon caster or granulated sugar
- 60 ml water
For the Orange Glaze
- 50 g caster or granulated sugar
- 60 ml freshly squeezed orange juice
Instructions
For the Dough
- In a large measuring jug, stir together the warm milk, sugar, and yeast. Set aside for about 10 minutes, or until the mixture becomes foamy and bubbly.
- Pour the yeast mixture into a large mixing bowl. Add the melted butter, eggs, egg yolk, orange juice, and orange zest, and whisk until combined.
- Add the flour, mixed spice, cinnamon, nutmeg, salt, and chocolate chips. Mix until a rough, sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth, elastic, and slightly tacky. If the dough is too sticky to handle, sprinkle over a little extra flour, 1 teaspoon at a time, until manageable. Avoid adding too much flour.
- Place the dough into a lightly greased large bowl. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Once the dough has doubled in size, gently punch it down to release the air, then transfer it to a lightly floured surface.
- Divide the dough into 12 equal-sized portions and roll each one into a smooth ball.
- Arrange the dough balls in a greased 33 × 23cm (13 × 9-inch) baking tin. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for a further 30 minutes.
- Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
For the Flour Crosses
- In a small mixing bowl, whisk together the flour and sugar. Add the water and stir until smooth.
- Transfer the mixture to a piping bag and snip off a small piece from the tip. Pipe crosses over the tops of the risen buns.
- Bake for 35–40 minutes, or until the buns are risen, golden brown, and reach an internal temperature of 88–93°C (190–200°F).
For the Orange Glaze
- Whilst the buns are baking, place the sugar and orange juice into a small saucepan over low heat. Stir gently until the sugar has completely dissolved.
- Remove the buns from the oven and immediately brush the orange glaze evenly over the tops.
- Allow to cool slightly before serving warm.
Notes
Yeast: Use active dry yeast for this recipe. The milk should be warm (about 43°C/110°F), not hot. Instant yeast can also be used in the same quantity and mixed directly into the dry ingredients.
Mixed spice: Mixed spice is a British blend of warm spices. If unavailable, use extra cinnamon with a pinch of ground nutmeg.
Make ahead: Prepare the dough and shape into 12 balls as instructed. Arrange in the prepared baking tin, cover tightly, and refrigerate overnight. The following morning, leave to rise in a warm place until puffy, then add the flour crosses and bake as instructed.
Storage: Store leftover buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week. Warm gently or toast before serving.
Freezing: Baked hot cross buns freeze well for up to 3 months. Allow to cool completely, then wrap individually and place in a freezer-safe container or bag. Thaw overnight in the fridge or at room temperature before warming and serving.