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Soft Chocolate Chip Hot Cross Buns

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Soft, spiced hot cross buns with a modern twist of melting chocolate chips, perfect for a cozy homemade treat any time of year.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 cup (240 ml) whole milk, warmed
  • 4 tbsp (60g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs, room temperature
  • 1 1/2 cups (270g) mini semi-sweet chocolate chips
  • For the cross: 1/2 cup (65g) all-purpose flour mixed with water to form a thick paste
  • For the glaze: 1/4 cup (60ml) apricot jam, warmed and strained

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F / 43°C) with sugar and yeast. Stir gently and let it sit for 5-10 minutes until bubbly and frothy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  3. Combine wet and dry: Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a shaggy dough forms. Knead with a stand mixer dough hook on medium speed for about 8 minutes or by hand on a floured surface for 10 minutes until smooth and elastic.
  4. Fold in chocolate chips gently until evenly distributed.
  5. First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for 1 to 1 1/2 hours until doubled in size.
  6. Shape the buns: Punch down dough, divide into 12 equal pieces (~3 oz each), shape into tight balls, and place on a parchment-lined baking sheet spaced 2 inches apart.
  7. Second rise: Cover and let buns rise for 30-45 minutes until puffy but not doubled.
  8. Make the cross paste: Mix flour with enough water to make a thick paste and transfer to a piping bag or plastic bag with a small corner cut off.
  9. Pipe crosses over each bun.
  10. Bake: Preheat oven to 375°F (190°C). Bake buns for 18-22 minutes until golden brown. Tent with foil if crosses brown too quickly.
  11. Glaze: Warm apricot jam and brush generously over buns immediately after baking.
  12. Cool slightly on a wire rack before serving.

Notes

Use warm milk (not hot) to activate yeast properly. Knead dough 8-10 minutes for best texture. Fold chocolate chips gently to avoid melting. Proof dough in a warm, draft-free place. Glaze buns immediately after baking for shine and moisture. Dough can be refrigerated overnight after first rise.

Nutrition

Keywords: hot cross buns, chocolate chip buns, soft buns, spiced buns, homemade treats, Easter buns, chocolate chip bread

Find it online: https://zoeplate.com/soft-chocolate-chip-hot-cross-buns-recipe-perfect-for-easy-homemade-treats/