Chocolate Hot Cross Buns
Original Video Tutorial HERE.
Move over, raisins—Easter just got a serious glow up. These Chocolate Hot Cross Buns are the fluffy, cocoa infused treat your holiday table has been missing.
Whether you eat them warm with butter or double down on the cocoa with a side of Nutella, this foolproof recipe is a total game changer for beginners and pro bakers alike.
Why this recipe works:
These are the ultimate Easter comfort food. By swapping the traditional dried fruit for rich chocolate chips and adding a cocoa kick to the dough, you get a bun that feels indulgent but is still light and airy. Plus, that gelatine glaze gives them a professional, bakery-style shine that makes them look as good as they taste!
What you will need:
Buns
- 2 tsp. dry yeast
- 1 ½ cup warm milk
- ¼ cup sugar
- 4 cups plain flour
- ½ cup cocoa powder
- 60g butter
- 1 egg, lightly beaten
- ½ cup milk chocolate chips (extra if desired!)
Flour Paste (For the crosses)
- ¼ cup plain flour
- 2 tsp. sugar
- 2 ½ tbs. cold water
Gelatine Glaze
- 1 tsp. gelatine powder
- 1 tbs. boiling water
Em’s Pro Tip: When rubbing the butter into the flour, make sure your butter is chilled! Using your fingertips helps create those “breadcrumbs” without melting the butter too much, which leads to a much fluffier bun. If you’re in a hurry, a quick pulse in the food processor works wonders too.
Switch it up: White Chocolate Version
If you want to brighten things up, try swapping the milk chocolate chips for white chocolate chips. The creamy sweetness of the white chocolate pops beautifully against the dark cocoa dough and looks stunning once the crosses are piped on.
How to make it:
1. Activate the Yeast
Mix together the yeast, warm milk, and 1 tablespoon of the sugar. Set it aside for about 10 minutes until it becomes nice and frothy.
2. Prep the Dry Mix
In a separate large bowl, mix together the flour and cocoa powder.
3. Rub in the Butter
Using your hands, rub the butter into the flour mix until it resembles fine breadcrumbs.
4. Mix the Dough
Make a well in the centre of the flour mix. Pour in the yeast mixture, the remaining sugar, and the beaten egg. Using a butter knife, cut through the dough to bring it all together.
5. Knead
Once the dough comes together, tip it onto a lightly floured surface. Knead for about 1 minute—just enough to make it smooth and cohesive.
6. First Rise
Lightly oil a bowl and pop the dough inside. Cover with plastic wrap and set it aside in a warm spot for about 1 hour, or until it has doubled in size.
7. Punch and Add Choc
Lightly grease a square baking tin. Punch the dough out (press your fist into the middle, then fold the outer edges into the centre). This is the fun part! Knead in your chocolate chips now.
8. Shape and Second Rise
Roll the dough into 16 even balls and arrange them in the baking tin. Cover with plastic wrap and let them rise for another 30 minutes.
9. Pipe the Crosses
Preheat your oven to 180°C. Mix your flour paste ingredients until smooth, pop into a piping bag, and pipe crosses over the buns.
10. Bake
Bake for 10 minutes at 180°C, then turn the temperature down to 160°C for a further 20 minutes. This ensures they cook through without burning the chocolate!
11. Glaze and Shine
Whisk the gelatine and boiling water together until dissolved. Brush the warm glaze over the buns as soon as they come out of the oven.
How to keep them fresh:
Store your buns in an airtight container at room temperature for up to 2 days. To bring back that “just baked” feel, pop them in the microwave for 10-15 seconds before serving—it makes the chocolate chips perfectly melty again!
Happy Baking!
I can’t wait to see your Easter spreads! Tag me in your photos on Instagram @EmsSweetLife and use the hashtag #EmsSweetLife so I can share your beautiful buns!
More Easter Recipes
Chocolate Hot Cross Buns
Course: DessertDifficulty: moderate16
servings15
minutes30
minutes90
minsMove over, raisins—Easter just got a serious glow up. These Chocolate Hot Cross Buns are the fluffy, cocoa infused treat your holiday table has been missing.
Whether you eat them warm with butter or double down on the cocoa with a side of Nutella, this foolproof recipe is a total game changer for beginners and pro bakers alike.
Ingredients
Buns
2 tsp. dry yeast
1 ½ cup warm milk
¼ cup sugar
4 cups plain flour
½ cup cocoa powder
60g butter
1 egg, lightly beaten
½ cup milk chocolate chips (extra if desired)
Flour paste
¼ cup plain flour
2 tsp. sugar
2 ½ tbs. cold water
Gelatine Glaze
1 tsp. gelatine powder
1 tbs. boiling water
Method
- Mix together the yeast, warm milk and 1 tbs. of the sugar. Set aside for 10 mins.
- Mix together the flour and cocoa powder.
- Using your hands, rub the butter into the flour mix until it resembles bread crumbs. You can use a food processor to speed up this step).
- Make a well in the centre of the flour mix and add in the yeast mix, remaining sugar and egg. Using a butter knife cut through the dough to mix it all together.
- Once the dough comes together, tip the dough onto a lightly floured surface and knead the dough for about 1 minute to bring it all together.
- Lightly oil a bowl and pop the dough in the bowl. Cover with plastic wrap and set it aside for about 1 hour so it can rise.
- Lightly grease a square baking tin.
- Punch the dough out (press your fist into the middle then fold the outer edges into the centre of the dough).
- Knead in the chocolate chips.
- Roll the dough into 16 balls and pop them into the baking tin. Cover the baking tin with plastic wrap and set the roll aside for 30 mins.
- Preheat oven to 180°C.
- To make the flour paste, mix together the plain flour, sugar and cold water until smooth.
- Pop the flour paste into a piping bag and pipe the crosses onto the buns.
- Bake the buns for 10 minutes at 180°C, THEN turn the temperature down to 160°C for 20 minutes.
- Remove the buns from the oven and make the gelatine glaze. To make the gelatine glaze mix the gelatine and boiling water together until the gelatine dissolves. Brush the gelatine glaze over the buns and allow them to cool in the baking pan.
- Enjoy! Serve as is or warm with butter or double down on the cocoa with a side of Nutella.
Notes
- Switch it up: If you want to brighten things up, try swapping the milk chocolate chips for white chocolate chips. The creamy sweetness of the white chocolate pops beautifully against the dark cocoa dough and looks stunning once the crosses are piped on.
- Storage: Store your buns in an airtight container at room temperature for up to 2 days. To bring back that “just baked” feel, pop them in the microwave for 10-15 seconds before serving—it makes the chocolate chips perfectly melty again!
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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