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Hot Cross Buns w Dark Chocolate & Orange Glaze

Preparation Time20 minutes (plus 90 mins proving time)
Cook Time30 minutes


  • 1 cup milk, lukewarm
  • 2 tsp dry yeast
  • 1 3/4 cup (80gm) caster sugar, plus 2 teaspoons
  • Finely grated zest of 2 oranges, plus 1/2 cup of juice
  • 500gm plain flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground all spice
  • 1 teaspoons mixed spice
  • 1 teaspoons fine salt
  • 60gm unsalted butter, melted
  • 1 egg
  • 1 1/2 cups (270gm) dark chocolate chips
  • 1/2 cup (100gm) caster sugar, extra for the glaze


  • 1/3 cup plain flour
  • 1 tablespoon cocoa powder
  • 1/3 cup water


  • Turn on the Proving Drawer. Combine the milk, yeast and 2 teaspoons of sugar in a jug and stir to combine, then set aside until the mixture foams and the yeast is activated, then mix in the zest and allow to infuse for 5 minutes. In a large mixing bowl add the flour, cup sugar, spices, salt, butter, egg and yeast mixture and mix until the dough is combined, then knead for about 5 minutes until you have a smooth and elastic dough. Place in a lightly buttered bowl, cover with a damp cloth and place in the proving drawer for one hour until doubled in size.
  • Butter and line a 23cm square cake tin with baking paper and pre-heat oven to 180°C on the Fan Forced function. Add the chocolate to the dough and knead through until evenly distributed, then divide the dough into 12 even pieces (roughly 100gm each) and roll into smooth balls and arrange in tin. Cover with the damp cloth again and place back in the proving drawer for a further 30 minutes.
  • For the paste, in a small bowl mix together the plain flour, cocoa powder and water until a thick paste forms, place in a piping bag and pipe a cross on each bun, then bake for 30 minutes.
  • For the glaze, place the orange juice and 1/2 cup of caster sugar in a small saucepan and heat until the sugar is dissolved. Once cooked, brush the hot buns with the glaze and allow to cool slightly before serving with butter.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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