Chocolate Hot Cross Buns


  • 1 1/2 cups full cream milk
  • 2 teaspoons active yeast granules
  • 2 teaspoons caster sugar
  • 4 1/2 cups high grade flour
  • 1/2 cup cocoa
  • 1/3 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon salt
  • 75g butter, melted
  • 1 size 7 Henergy cage-free egg, lightly whisked
  • 150g dark chocolate, roughly chopped
  • 1/4 cup raisins
  • 3/4 cup high grade flour extra, for crosses


  1. Heat the milk until just lukewarm. Sprinkle over the yeast and sugar and gently stir to combine. Set aside for 5 minutes until frothy.
  2. In a large mixing bowl sift the flour, cocoa, 1/3 cup caster sugar, cinnamon, mixed spice and salt.
  3. Lightly mix to combine and make a well in the centre.
  4. Pour in the melted butter, egg and milk mixture, using a knife mix to combine.
  5. Turn the dough out onto a lightly flour dusted surface, scatter over the chopped chocolate and raisins and knead the dough for 10 minutes until it feels smooth and elastic.
  6. Place the dough into a lightly greased bowl, cover with a clean tea towel and place in a warm spot until doubled in bulk. About 1 1/2 hours.
  7. Turn the dough out again, lightly knead and divide into 10 balls.
  8. Place these close together in a greased roasting pan. Cover, sit in a warm spot and allow to double in bulk.
  9. Preheat the oven to 200 C.
  10. Place the flour in a bowl and mix in cold water, a little at a time until the flour forms a thick paste. Place the paste in a piping bag.
  11. Pipe crosses onto the buns. Place in the oven and bake for 20 minutes until the buns feel firm on the outside and they have good colour.
  12. Allow to cool to just warm before serving.
  13. These are best on the day of making.