How to Eat Chocolate Hot Cross Buns?

Hot cross bun chocolate is best enjoyed warm and soft. You can: Eat them plain, fresh from the oven Slice in half and lightly toast with butter Drizzle with extra chocolate or warm custard Pair with coffee or milk for the perfect breakfast If you’re enjoying a day-old bun, a quick microwave (10–15 seconds) or toaster oven treatment revives the gooey chocolate texture.

What Should I Do With Leftover Pastry Cream?

Leftover chocolate custard is kitchen gold. Try: Dipping warm buns in it like a dessert fondue Using it as filling for crepes, eclairs, or cupcakes Spreading it over toast or pancakes Layering into parfaits or trifles with fruit and whipped cream

Can Hot Cross Buns Be Made Egg-Free?

Yes, you can easily make egg-free hot cross buns by using: 1/4 cup applesauce or mashed banana per egg 1 tbsp flaxseed meal + 3 tbsp water (vegan option) 1/4 cup yogurt for extra moisture These swaps maintain structure while keeping the buns rich and moist.

Can I Use Instant Yeast Instead of Active Dry Yeast?

Absolutely. Instant yeast works just as well, and it’s faster! Add it straight to your dry ingredients Skip proofing in water Expect slightly shorter rise times It’s ideal if you’re short on time or don’t want the extra step of activating yeast.

Can Hot Cross Buns Be Made Smaller?

Yes, and they’re adorable. Simply divide the dough into smaller portions, 15 to 18 balls instead of 12. Bake for slightly less time (about 18–20 minutes). These mini chocolate buns are perfect for kids, brunch buffets, or bite-sized treats.

Can I Make Hot Cross Buns by Hand?

Definitely. While a stand mixer helps with kneading, making hot cross bun chocolate by hand is totally doable: Mix the dough with a wooden spoon until shaggy Knead on a floured surface for 10–12 minutes Use the windowpane test to check readiness It’s a great hands-on way to connect with your food, and surprisingly therapeutic.

What Is the Best Pan for Hot Cross Buns?

Use a 9x13-inch baking dish for 12 standard buns. For smaller buns, opt for two 8x8 pans or line a baking sheet for spaced-out rolls. The key is choosing a pan with slight edges to support side-rise and prevent buns from flattening.Glass or ceramic pans give a softer base, while metal pans promote even browning. Whichever you choose, make sure to butter or line it well before adding the dough.

Chocolate Hot Cross Buns – The Best Rich Recipe for Easter (2025 Update)

Chocolate Hot Cross Buns Recipe

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These Chocolate Hot Cross Buns are soft, chocolate-studded Easter treats with a hint of cardamom spice and a rich, creamy custard cross instead of the traditional flour paste. Perfect for a spring brunch or holiday dessert, these buns balance nostalgia with indulgence.

Author: Emily
Prep Time: 25 minutes
Proof: First Proof: 1 hour; Second Proof: 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
Yield: Serves 12 people 1x
Category: Breads, Holiday Baking, Chocolate Recipes
Method: Baking, Proofing, Custard Piping
Cuisine: Modern, Easter Baking

Ingredients

Scale

For the Dough:

3 ¾ cups (450g) bread flour
¼ cup (25g) Dutch-process cocoa powder
¼ cup (50g) granulated sugar
1 tsp ground cardamom
1 tsp fine sea salt
2 ¼ tsp (1 packet) instant yeast (or active dry yeast, proofed)
1 cup (240ml) warm whole milk
2 large eggs
5 tbsp (70g) unsalted butter, softened
1 cup (170g) semi-sweet chocolate chips

For the Chocolate Custard Cross:

2 egg yolks
2 tbsp granulated sugar
2 tbsp cornstarch
1 cup (240ml) whole milk
1 tbsp Dutch-process cocoa powder
¼ cup (45g) dark chocolate, chopped
½ tsp vanilla extract

For the Cardamom Syrup Glaze:

¼ cup (50g) sugar
¼ cup (60ml) water
¼ tsp ground cardamom

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Instructions

Step 1: Make the Dough

In a large bowl, mix bread flour, cocoa powder, sugar, cardamom, salt, and yeast.
Add warm milk, eggs, and mix until combined.
Knead in butter until smooth and elastic (about 10 min by hand or 7 min in stand mixer).
Cover and let rise in a warm spot for 60–90 minutes or until doubled.

Step 2: Make the Custard Cross

Whisk yolks, sugar, and cornstarch in a bowl.
Heat milk and cocoa until steaming, then slowly whisk into the egg mix.
Return to heat and stir constantly until thickened.
Remove from heat, stir in chocolate and vanilla. Let cool, transfer to piping bag.

Step 3: Shape the Buns

Turn risen dough onto a floured surface, knead in chocolate chips by hand.
Divide into 12 equal balls, place in a greased 9×13” baking dish.
Cover and proof again for 45–60 minutes.

Step 4: Pre-Bake and Pipe

Preheat oven to 350°F (175°C).
Score crosses into the tops of the buns.
Bake for 12–15 minutes, then pipe chilled custard into the scored lines.

Step 5: Finish Baking

Return to oven and bake an additional 10–12 minutes until buns are set and custard is firm.

Step 6: Glaze and Serve

Simmer sugar, water, and cardamom to make a syrup.
Brush warm buns with glaze after baking.
Let cool slightly and serve warm.

Notes

For egg-free buns, substitute each egg with 1/4 cup applesauce or 1 tbsp flaxseed + 3 tbsp water.
Make ahead: Dough can proof overnight in the fridge. Let come to room temp before shaping.
Use plant-based milk and butter for a dairy-free version.
These freeze well for up to 2 months—reheat in microwave or toaster oven.

Nutrition

Serving Size: 12 standard-size buns
Calories: 310 kcal
Sugar: 18g
Sodium: 210mg
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 43g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg

Find it online: https://www.delishmap.com/chocolate-hot-cross-buns/