Chocolate Chunk Hot Cross Buns

I’ve been eager to make these Chocolate Chunk Hot Cross Buns for quite some time. With Easter just around the corner, I couldn’t wait any longer to share this delicious recipe with you. Traditionally, hot cross buns are sweet buns made with raisins and spices and marked with a cross on top, typically served on Good Friday. However, I’ve put my own twist on this classic recipe, adding plenty of chocolate chunks to create a delectable treat that’s perfect for the holiday season.

One of the best things about these buns is how incredibly soft and light they are, with a burst of chocolaty flavor in every bite. As they bake, some of the chocolate chunks will melt, creating an extra gooey, rich texture that’s simply irresistible. I’ve also added a luscious apricot glaze on top, which not only gives the buns a beautiful shine but also enhances their flavor and sweetness.

How to make Chocolate Chunk Hot Cross Buns

First prepare the dough by whisking flour, sugar, salt, cinnamon, nutmeg, and ginger in a large bowl. Liquefy fresh yeast with sugar in a small bowl, then dissolve in milk and add to the flour mixture. Add butter, egg, vanilla, milk, and water and knead until smooth. Rest for 1-1.5 hours until doubled in size. Add raisins and chocolate, cover and let rise for 30 minutes. Divide into 12 pieces, roll into balls, place on a baking sheet, and let rest for 30-45 minutes. Preheat the oven to 400F (200C). Pipe crosses onto buns with a flour and water paste, bake for 15 minutes, and brush with warm apricot jam.

If you’re looking for a special Easter breakfast treat that’s sure to impress your family and friends, these Chocolate Chunk Hot Cross Buns are a must-try. While the recipe does require a bit of patience, as the dough needs to rise three times, it’s actually quite straightforward and easy to follow. And trust me, the end result is absolutely worth the wait! I highly recommend serving them with a generous pat of butter and a steaming cup of coffee for the ultimate Easter morning indulgence.

So why not give this recipe a try and create your very own batch of Chocolate Chunk Hot Cross Buns this Easter? I guarantee you won’t regret it! If you do, don’t forget to share the photos with me on Instagram. Would love to see how these tur out for you.

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Chocolate Chunk Hot Cross Buns

5 from 2 votes
Chocolate Chunk Hot Cross Buns - with raisins, spices and lots and lots of chocolate inside. These buns are soft, light, very flavorful and chocolaty, some of the chocolate chunks get melted while baking which is awesome.
Servings 12 servings
Prep Time 30 minutes
Cook Time 15 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 15 minutes


  • 3 cups (375g) bread flour
  • 1/2 tsp (2g) salt
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 tsp (1g) ground ginger
  • 1/2 cup (100g) sugar
  • 15 g fresh yeast (1 tsp active dry yeast)
  • 3 tbsp (40g) butter , melted
  • 1/2 cup (120ml) lukewarm milk
  • 1 tsp (5g) vanilla extract
  • 1/4 cup (60ml) water
  • 1 egg
  • 1/2 cup (70g) raisins
  • 7 oz (200g) semisweet chocolate , cut into chunks

For the crosses

  • 5 tbsp (40g) flour
  • 3-4 tbsp (45-60 ml) water


  • 2 tbsp Apricot Jam


  • In a large bowl whisk together flour with sugar, salt, cinnamon, nutmeg and ginger.
  • In a small bowl stir fresh yeast with 1 tsp sugar until it liquefies. Dissolve yeast in 1/4 cup milk and then add to the flour mixture. Add the butter, egg, vanilla, rest of milk and water and start kneading until soft and smooth and slightly pulls away from the sides of the bowl. Transfer to an oiled bowl.
  • Cover with plastic wrap. Let it rest for about 1-1.5 hours at room temperature (warm space) until doubled in size.
  • Incorporate raisins and chocolate into the dough, cover and let it rise again for 30 minutes.
  • On a lightly floured surface turn the dough out and divide into 12 pieces. Roll each piece into balls.
  • Place the dough balls into a parchment paper lined baking sheet and cover with an oiled plastic wrap. Let them rest again for 30-45 minutes.
  • Preheat oven to 400F (200C).
  • In a bowl combine flour with water to form a thick paste. Transfer into a piping bag fitted with a 3 mm small tip.
  • Pipe crosses onto buns.
  • Bake for 15 minutes until golden brown.
  • Brush the buns with warm apricot jam right after you take them out of the oven.



Serving: 1gCalories: 273kcalCarbohydrates: 45gProtein: 5.8gFat: 8.9gSaturated Fat: 5.1gCholesterol: 22mgSugar: 14.7g
Calories: 273kcal
Course: Bread, Dessert
Cuisine: American
Keyword: chocolate, chocolate chunk hot cross buns, chocolate hot cross buns, Easter hot cross buns, Easter recipes, hot cross buns

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle (The Cooking Actress) Author says:

    yayyy for lots of chocolate! I really need to try some hot cross buns sometime and this looks like just the recipe!

  2. Deshi Author says:

    its a nice recipe….. can i know how do we use dry yeast ?

  3. Lisa Author says:

    Hi, I was just wondering how long these can be kept for? Thanks!

  4. Arpana Author says:

    Hi, I have absolutely loved all the receipes I have tried of yours! So far I have made the Sacher Torte, the triple chocolate mousse cake, brownies, chocolate mousse, chocolate fudge and I have loved all of them! The triple chocolate mousse cake was a massive hit, people called it a pillow made of cloud????! Thank you so much for all the receipes! In India, we don’t particularly easily get bread flour is it OK to use all purpose floor? My son wants me to make hot cross buns badly! Do let me know! Thanks!

    1. Ella-HomeCookingAdventure Author says:

      Hello Arpana.

      I am glad to hear that you love my recipe. 

      And to answer to your question, yes, you can use all purpose flour.

      Have fun cooking !


  5. Arpana Author says:

    Thanks for the response! Of course I meant flour and not floor! Please ignore the unnecessary question marks and the typos! The comments section is not mobile friendly, possibly the reason for the typos! Thanks again!

  6. Adam Author says:

    Hi I would just like to know if I don’t want to use the chocolate do I have to adjust any other ingredient?

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