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
Calories: 517kcal
Ingredients
For the Dough
- 1 ¼ cups (300ml) whole milk warmed to 43C/110F
- ½ cup (100g) granulated sugar
- 4 ½ teaspoons (14g or 2 sachets) dry active yeast
- ½ cup (115g) unsalted butter melted and cooled
- 2 large eggs + 1 large egg yolk room temperature
- ¼ cup (60ml) fresh orange juice about 1 large orange
- Zest of 1 large orange
- 6 ¼ cups (780g) bread flour
- 2 teaspoons mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ¾ cup (130g) chocolate chips
For the Crosses
- ½ cup (60g) plain/all-purpose flour
- 1 tablespoon granulated sugar
- ¼ cup (60ml) water
For the Glaze
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) fresh orange juice about 1 large orange
Instructions
For the Dough
- In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up - about 10 minutes.
- In a large mixing bowl, add the yeast mixture, butter, eggs, egg yolk, orange juice, and zest, and whisk until combined.
- Add the flour, spices, salt, and chocolate chips, and mix until a rough, sticky dough forms.
- Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
- NOTE: If the dough gets too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense buns.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
- Once the dough has doubled in size, gently deflate with your fist and transfer to a lightly floured surface.
- Divide the dough into 12 equal pieces and roll into balls.
- Place them in a greased 9x13-inch baking pan, cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
For the Flour Crosses
- In a small mixing bowl, whisk together the flour and sugar. Stir in the water until smooth.
- Place into a piping bag, snip off a small piece at the corner, and pipe crosses over the buns.
- Bake, uncovered, for 35 - 40 minutes or until risen, golden brown, and the internal temperature of the buns reach 88C - 93C (190F - 200F).
For the Glaze
- In a small saucepan, gently heat the sugar and orange juice until the sugar has dissolved.
- Brush the glaze over the hot buns, and serve warm.
Notes
Storage: Leftovers can be stored, covered tightly, at room temperature or in the fridge for up to 1 week. Baked buns also freeze well for up to 3 months. Thaw overnight in the fridge. Warm up or toast before serving.
Make ahead: Divide the dough into 12 balls, and place into the prepared pan as instructed. Cover with clingfilm and refrigerate overnight. In the morning, let the dough rise in a warm place for 30 minutes before topping with the crosses and baking.