Chocolate chip hot cross buns

Chocolate chip hot cross buns

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(10 ratings)

Prep: 40 mins Cook: 20 mins plus proving


Makes 8

Kids can help make these alternative spiced Easter buns - the recipe helps with kneading, shaping, piping and division skills

Nutrition and extra info

  • baked and unglazed

Nutrition: per bun

  • kcal328
  • fat8g
  • saturates4g
  • carbs52g
  • sugars11g
  • fibre3g
  • protein10g
  • salt0.7g
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  • 400g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar, plus 1 tsp
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 250ml warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 medium egg, beaten
  • 50g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g chocolate chip (milk or dark, whichever you prefer), or currants or raisins
  • 50g plain flour

For the glaze (optional)

  • 2 tbsp apricot jam


  1. KIDS the writing in bold is for you ADULTS the rest is for you. Mix the bun ingredients. Put the strong flour, yeast, caster sugar and 1 tsp salt in a bowl with the spices and mix. Make a well in the centre and pour in the milk, egg and butter. Start mixing with a plastic or wooden spoon and finish with your hands. If the dough is too dry, add warm water, or extra flour if it’s wet.

  2. Now stretch the dough – this is called kneading. Knead the dough on a floured surface for 10 mins until it becomes smooth and springy. This will be a bit too much work for children, so get them to start the kneading, then when they get tired, take over.

  3. Leave the dough to rise until doubled in size because of the yeast. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

  4. Add the chocolate chips and do some division. Tip the dough onto a lightly floured surface and flatten. Scatter over the chocolate chips (or dried fruit), and knead the dough a few more times. Divide it into 8 even portions – halve the dough, then halve each portion twice more, and explain the maths.

  5. Roll the dough into buns. Roll each portion into a smooth round and place on a greased baking sheet in 2 rows of 4, leaving some room between each bun for it to rise. Cover with a tea towel again and leave in a warm place to prove for 20 mins, until almost doubled in size again or just touching.

  6. Make the crosses on the buns and bake them. Heat oven to 200C/180C fan/gas 6. Mix the plain flour with 1 tsp sugar and 4-5 tbsp water to give you a thick paste. Spoon into a piping bag and pipe white lines on the buns to make crosses. Bake for 20 mins until they are light brown.

  7. Brush them with jam if you want them to be nice and shiny. If you want to enjoy the buns untoasted, gently heat the jam in a pan or the microwave, and brush over the buns using a pastry brush. If you are going to toast them, then don’t glaze them as the jam will burn.

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Comments, questions and tips

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22nd May, 2020
Finally found a delicious and easy hot cross bun recipe that my family (who don’t like peel or raisins) will eat! Super tasty - didn’t last long in our house!
13th Apr, 2020
Very easy to follow - came out perfectly! Made 12 rather than the suggested 8. They were still quite big. Enjoyed by everyone.
31st Mar, 2018
Loved these. Surprisingly easy to make. I made 12 out of the dough and cooked them for slightly less time. They were still a pretty good size. Thumbs up all round will definitely make again.
vickydreya's picture
9th Oct, 2014
Made these at Easter. I added orange zest and juice. Amazing
18th Apr, 2014
Just made these and there is only one left, they are fab!
18th Apr, 2014
I made these last night for my collegues at work in France. Recipe was easy to follow though the dough was a bit wet. I actually made 12 buns from the recipe as I weighed them (as per the Paul Hollywood recipe which I also made) out to 75g (approx) each. Still turned out to be a good size bun. Plate of buns has been cleared within 1 hour (both fruit and chocolate). Definitely a hit. Will be making again.
17th Apr, 2014
I just made up a batch and they turned out perfectly! My buns are massive, though, so I'm pretty sure you could get 12 out of this quantity. Just one point, the recipe could do with perhaps half a teaspoon of salt.
marmiteetponpon's picture
16th Apr, 2014
check this mega simple and delicious brioche recipe at marmite et ponpon
14th Apr, 2014
PLEASE consider posting conversions for ingredient amounts. Have been trying to convert 7g fast-action dried yeast into something easy for U.S.! Worked out that it's 1/4 oz (I hope), but still have to find a way to measure that or convert to teaspoons. Checked your conversion link, but it didn't want to help.
myrra1's picture
20th Apr, 2014
One packet of yeast is 7 grams or .25 ounces. As to conversions, I'd just invest in a scale as it's much easier that way. Though half a stick of butter (depending on the brand) is roughly 50 grams.


Chocolate please
25th Mar, 2018
I would like to make these but not pipe and cook them until the next day, so some kids can participate in the piping of the crosses. Would you suggest keeping the buns in the fridge overnight or leaving them under a damp tea towel overnight?
goodfoodteam's picture
1st Apr, 2018
Thanks for your question. The buns will rise too much if left overnight and we haven't tested them in the fridge so can't give a precise advice. If you need to get ahead, we'd suggest preparing to the end of step 3 before the activities are due to start. You can leave the dough in a cooler spot if you need to leave it for more than an hour.
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