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Brioche Chocolate Hot Cross Buns

These Brioche Chocolate Hot Cross Buns are just as delicious as Traditional Hot Cross Buns but with the addition of decadent dark chocolate! Enjoy these for a special Easter Brunch.

Brioche Chocolate Hot Cross Buns

Hot Cross Buns are a must for Easter and chocolate is a delicious spin on the traditional fruit and raisin!

Every year (it seems just after Christmas!) Hot Cross Buns start to fill the shelves in anticipation for Easter. They’re incredibly popular here in New Zealand especially the decadent cafe or bakery buns or the special fancy flavours!

If you haven’t made your own Brioche Chocolate Hot Cross buns before, you need to try out this recipe!

Homemade Brioche Chocolate Hot Cross Buns

These buns are made with a chocolate brioche dough which is enriched with egg, milk, butter and cocoa powder, and filled with pieces of dark chocolate. They’re risen twice to produce the softest fluffiest hot cross buns, and piped with chocolate crosses.

After baking in the oven the buns are glazed with a sweet sugar syrup while still hot. They’re perfect enjoyed warm from the oven while the chocolate is still gooey and melted or toasted for breakfast!

How to Make Hot Cross Buns

Why these are the BEST Chocolate Hot Cross Buns

  • A simple and easy recipe to follow
  • Filled with delicious dark chocolate
  • Can be made ahead of time
  • Made with the softest chocolate brioche dough
  • Can be made in the bread maker

Variations

Chocolate Orange Hot Cross Buns

Orange and chocolate is one of my favourite combinations! Add the zest from 2 large oranges to the wet ingredients to make chocolate orange hot cross buns. The water in sugar syrup can also be replaced with orange juice. This creates a delicious twist to the standard chocolate flavour.

Triple Chocolate Hot Cross Buns

These buns are technically already double with the cocoa powder in the brioche dough and the dark chocolate throughout the buns. To make them triple substitute white chocolate for some of the dark chocolate to mix it up!

Chilli Chocolate Hot Cross Buns

If you like a little spice with your chocolate try using chilli chocolate instead of dark chocolate in the hot cross buns. You could also add 1/4 tsp of cayenne pepper to add a touch of spice.

Chocolate Hot Cross Buns

Chocolate Hot Cross Buns Tips and Tricks

How to Make Hot Cross Buns ahead of Time

To enjoy freshly baked hot cross buns for breakfast its best to make the dough and shape the buns the night before. This allows the buns to be baked straight away in the mornings.

Follow the recipe below until leaving the buns for the second rise. Instead cover the baking dish and place the buns into fridge overnight. In the morning make the cross dough and pipe the crosses. Bake the buns as normal.

Bread Maker Chocolate Hot Cross Buns

This recipe can also be made in the bread maker. First activate the yeast in the warm milk, egg and sugar mixture. Follow your bread maker instructions for the order of adding the ingredients. Set it to the dough setting and turn on.

When the dough has risen remove it from the bread maker and follow the remaining steps as normal.

Instant Yeast

Instant yeast can be substituted for active dry yeast. You will only need 1 tsp and it doesn’t need to be activated so add it straight in with the wet ingredients and dry ingredients.

Making Smaller Buns

This recipe makes 8 medium to large sized Chocolate Hot Cross Buns but you can stretch that out to 12 or even 16 if you would like to make them smaller. Follow the recipe but divide the risen dough into 12 or 16. This is easiest done by dividing the weight of the dough into however many you would like to make.

They may need a little less time in the oven but not too much difference if you are baking them in the same sized dish.

Brioche Hot Cross Buns

How to Serve Chocolate Hot Cross Buns

Hot Cross Buns can be enjoyed warm from the oven while the chocolate is still melted, at room temperature, or sliced in half and toasted! Everyone has their favourite way but I really recommend toasting, the bread gets crispy and the chocolate melts.

What to put on Chocolate Hot Cross Buns

It’s a sweet chocolate flavoured bun so anything you can think would go with chocolate. Here are some ideas

  • Salted Butter – Sweet brioche dough and salted butter is a delicious mix.
  • Jam – Top your buns with a sweet jam, boysenberry is my favourite.

Hot Cross Bun History

Hot Cross Buns are believed to have been created in the 12th Century to commemorate Good Friday.

The buns gained popularity by being baked at home when Queen Elizabeth I passed a law that sweet buns could only be sold for funerals, Christmas and the Friday before Easter (Good Friday). Baking the buns at home meant they could be enjoyed year round.

Ever since hot cross buns have become a staple for Easter, especially in commonwealth countries. More recently the buns have branched out into the popular Chocolate Hot Cross Buns and many other interesting flavours like raspberry and white chocolate!

What are Hot Cross Buns

They’re a yeasted sweet bread dough filled with fruit, raisins, peel or chocolate. The buns are each topped with a cross and baked until golden brown. They have rich religious history but are commonly enjoyed by everyone.

Hot Cross Bun Ingredients

Chocolate Hot Cross Bun Ingredients

Brioche Chocolate Dough

  • 1 Cup / 250ml Warm Milk
  • 1 Egg
  • 1/2 Cup / 100g White Sugar – divided
  • 2 tsp / 7g Active Dry Yeast
  • 3 1/4 Cups / 400g Bread Flour
  • 1/4 Cup / 25g Cocoa Powder
  • 1 tsp / 5g Salt
  • 4 Tbsp / 55g Butter
  • 4.5oz / 125g Chopped Dark Chocolate or Chocolate Chips

Chocolate Crosses

  • 2 1/2 Tbsp Flour
  • 1/2 tsp Cocoa Powder
  • 2 Tbsp Water

Sugar Syrup Glaze

  • 1/4 Cup / 50g White Sugar
  • 1/4 Cup / 60ml Water

How to Make Chocolate Hot Cross Buns

Brioche Chocolate Dough

In a small bowl combine the warm milk, egg and 1 Tbsp of the sugar. Whisk until well combined.

Add the yeast and mix again. Leave to sit for about 10-15 minutes until frothy and bubbly.

In the bowl of your stand mixer or a large bowl if you are making the buns by hand add the flour, cocoa powder, remainder of the sugar and salt.

Pour the bubbly yeast mixture into the bowl with the dry ingredients. Mix on low speed for a few minutes until a dough forms.

Add the butter, make sure it’s room temperature or it wont mix into the dough properly, and mix again for 5-10 minutes until you have a soft smooth dough.

If you are doing this by hand use a wooden spoon to form a dough then knead the butter into the dough on a clean work surface.

Add the chocolate to the dough a knead again so the chocolate is evenly mixed through.

Shape the dough into a ball and add to an oiled bowl. Cover and leave to rise for about 2 hours until doubled in volume or in fridge overnight.

Shaping the Buns

Divide the dough into eight, this is easiest done by weighing all the dough and dividing it by eight.

Shape each piece of dough into a ball by pinching the bottom and rolling it on your work surface.

Place the balls of dough into a greased rectangle baking dish, cover and leave to rise for an hour or until doubled in size.

Chocolate Crosses

When the hot cross buns have doubled in size mix the chocolate cross ingredients together in a small bowl and add to a piping bag.

Preheat your oven to 180C / 350F.

Pipe crosses onto the chocolate dough balls by going in one continuous line to the next.

Baking the Chocolate Hot Cross Buns

Bake in the oven for about 30 minutes.

Chocolate Crosses

Sugar Syrup Glaze

While the hot cross buns are baking make the sugar syrup glaze.

In a small saucepan add the sugar and water. Heat over medium heat until all of the sugar has dissolved.

Remove the baked hot cross buns from the oven and while they are still warm use a pastry brush to cover each chocolate bun with the sugar syrup.

How to store Hot Cross Buns

Hot Cross Buns are best enjoyed fresh like most baked goods but they will keep for 2-3 days. Store the buns in an airtight container at room temperature. They do not need to be kept in the fridge.

To serve the buns remove them from the container, slice in half and toast in the oven or toaster or warm up in the microwave to freshen them up.

Glazing Hot Cross Buns

FAQ

Can Hot Cross Buns be frozen?

Yes they can but I recommend toasting them after freezing. To freeze the buns place them in an airtight container or freezer bag and into the freezer for up to 3 months. Let the buns defrost at room temperature for 10-20 minutes before slicing in half and toasting in the oven or toaster.

How to keep hot cross buns fresh

Keep the buns in an airtight container to keep them as fresh as possible. They can be warmed up or toasted to freshen them up!

Can I add other fillings?

Yes you can. Other fillings like fruit, raisins or nuts can be replace the chocolate in the recipe or be added as well as the chocolate.

More Easter Recipes

Brioche Chocolate Hot Cross Buns

Brioche Chocolate Hot Cross Buns

Yield: 8 Buns
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes

These Brioche Chocolate Hot Cross Buns are just as delicious as Traditional Hot Cross Buns but with the addition of decadent dark chocolate!

Ingredients

Brioche Chocolate Dough

  • 1 Cup / 250ml Warm Milk
  • 1 Egg
  • 1/2 Cup / 100g White Sugar
  • 2 tsp / 7g Active Dry Yeast
  • 3 1/4 Cups / 400g Bread Flour
  • 1/4 Cup / 25g Cocoa Powder
  • 1 tsp Salt
  • 4 Tbsp / 55g Butter
  • 4.5oz / 125g Chopped Chocolate / Chocolate Chips

Chocolate Crosses

  • 2 1/2 Tbsp Flour
  • 1 tsp Cocoa Powder
  • 2 Tbsp Water

Sugar Syrup Glaze

  • 1/4 Cup / 50g White Sugar
  • 1/4 Cup / 60ml Water

Instructions

Brioche Chocolate Dough

  1. In a small bowl combine the warm milk, egg and 1 Tbsp of the sugar. Whisk until well combined.
  2. Add the yeast and mix again. Leave to sit for about 10-15 minutes until frothy and bubbly.
  3. In the bowl of your stand mixer or a large bowl if you are making the buns by hand add the flour, cocoa powder, remainder of the sugar and salt
  4. Pour the bubbly yeast mixture into the bowl with the dry ingredients. Mix on low speed for a few minutes until a dough forms.
  5. Add the butter, make sure it’s room temperature or it wont mix into the dough properly, and mix again for 5-10 minutes until you have a soft smooth dough. If you are doing this by hand use a wooden spoon to form a dough then knead the butter into the dough on a clean work surface.
  6. Add the chocolate to the dough a knead again so the chocolate is evenly mixed through.
  7. Shape the dough into a ball and add to an oiled bowl. Cover and leave to rise for about 2 hours until doubled in volume or in fridge overnight.
  8. Divide the dough into eight, this is easiest done by weighing all the dough and dividing it by eight.
  9. Shape each piece of dough into a ball by pinching the bottom and rolling it on your work surface.
  10. Place the balls of dough into a greased rectangle baking dish, cover and leave to rise for an hour or until doubled in size.
  11. Preheat your oven to 180C / 350F.
  12. Pipe crosses onto the chocolate dough balls by going in one continuous line to the next.
  13. Bake in the oven for about 30 minutes.
  14. Remove the baked hot cross buns from the oven and while they are still warm use a pastry brush to cover each chocolate bun with the sugar syrup.

Chocolate Crosses

  1. Mix the chocolate cross ingredients together in a small bowl until smooth.
  2. Add to a piping bag and cut off the end to create a small piping tip.

Sugar Syrup Glaze

  1. While the hot cross buns are baking make the sugar syrup glaze.
  2. In a small saucepan add the sugar and water. Heat over medium heat until all of the sugar has dissolved.

Notes

How to store Hot Cross Buns

Hot Cross Buns are best enjoyed fresh like most baked goods but they will keep for 2-3 days. Store the buns in an airtight container at room temperature. They do not need to be kept in the fridge.

To serve the buns remove them from the container, slice in half and toast in the oven or toaster or warm up in the microwave to freshen them up.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 364mgCarbohydrates: 66gFiber: 3gSugar: 25gProtein: 10g

Nutrition information is estimated and not always correct

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