Delicious Non-Vegan African Foods

Chocolate and orange hot cross buns recipe

These Orange Chocolate Hot Cross Buns are a delicious twist on an Easter classic. Chunks of orange peel and dark chocolate are added to the dough for a great flavor. Warm spices of cinnamon, vanilla and cloves are infused in every delicious bite, along with sherry and orange-soaked raisins. These are so delicious!

The chocolate is added as a twist, but if you prefer a more traditional hot cross bun flavor, simply omit it. .

I’ve seen many recipes for making chocolate hot cross buns with cocoa powder, but I like to use only chocolate chunks. White chocolate might also be nice here, but it will be quite sweet.

I love to hydrate my dried fruits with sherry and orange juice overnight.

I used medium cream sherry in this hot cross bun recipe, but if you’re feeling super luxurious, try Pedro Simens.

However, if you want to skip this step or don’t want to add alcohol, soak the fruit in boiling water for 20 minutes, drain and use according to recipe.

You don’t have to pipe the cross onto the bun, but it makes the bread typical and Easter-y.

chocolate and orange hot cross buns

Equipment for making hot cross buns

For best results, a stand mixer is recommended for kneading the dough. However, if you do not have one, please rest assured that hand rubbing is also possible.

The dough can get quite sticky, so if you’re hand kneading, be prepared to knead for extra time and resist the urge to add more flour. This is the secret of fluffy hot cross buns.

Frequently asked questions about making hot cross buns

1. Can I use another type of flour instead of bread crumbs?

All-purpose flour can be used in place of bread crumbs in this recipe.

2. Do I need to bloom the yeast before adding it to the dough?

If you’re using instant dry yeast, you don’t need to activate it before adding it to the ingredients. It is recommended to warm the milk to lukewarm water, add it to it and wait. Start bubbling before adding to bowl with other ingredients.

3. Can I use different types of dried fruit?

I used a combination of raisins, sultanas, and currant that transition into hot cross buns.You can substitute these with cranberries or chopped dried apricots (or your favorite dried fruit).

1 hot chocolate and orange cross bun sliced ​​and buttered

Can hot cross buns be frozen?

Hot cross buns freeze perfectly, just like fresh bread and baked goods. Just wrap and freeze.

How long do hot cross buns last?

Hot cross buns are best freshly baked. It can be eaten the same day, but it will keep for about 3 days in an airtight container. If you plan to eat it after the first day, we recommend slicing and toasting it.

Ingredients for making chocolate and orange hot cross buns

Dried fruit: I made 200g by mixing raisins, sultanas and currant evenly. You can use any ratio you like.
flour: Strong strong flour works best for this recipe, but it can also be used for multiple purposes.
chocolate: I used dark chocolate here because the fruit and orange flavors of the buns go very well together. Use milk chocolate if you prefer. I like sweets.
Instant Earst: I used instant yeast, but you can use active dry yeast or fresh yeast instead.
glaze: The glaze is made of sherry leftovers from orange juice, sugar, and raisins. If you prefer, you can skip this step entirely and heat 2 tablespoons of apricot jam in a splash of water and use this as the glaze instead. As an alternative glaze, you can do the same with honey or maple syrup.

Chocolate and orange hot cross buns with whipped salted caramel butter recipe how to make

What is the difference between instant yeast and active dry yeast?

Instant yeast and active dry yeast are two common types of yeast used in baking. The main difference between the two is their moisture content and how they are used in recipes.

Active dry yeast consists of large granules with a moisture content of about 8% and must be dissolved in warm water prior to use to activate the foam.

Instant yeast, on the other hand, is a fine powder with a moisture content of about 3% and can be added directly to dry ingredients without the need to pre-activate with water (or liquid).

knead the dough

This high-moisture dough recipe should be kneaded in a stand mixer equipped with a dough hook for at least 12 minutes.

If the dough is not kneaded enough, the dough will not rise or rise well, and the dough will become stiff.
fabric certification

The time it takes for these breads to ferment depends on the temperature. If it’s cool, it will take longer. Find a sunny spot so that the dough proves itself. Important Tip: If your car is parked in the sun, it will be the best place to prove your dough.

If necessary, let the dough rise until it has doubled in size. A poorly proven fabric makes for a tough hot cross bun.

Chocolate and Orange Hot Cross Buns with Whipped Salted Caramel Butter on Cut Buns

Whipped butter with salted caramel

Last minute I decided to whip some butter with salted caramel to serve with these hot cross buns. Using an electric handheld whisk, beat ready-made salted caramel and butter in about a 2:1 ratio (or whatever you prefer).

Whipped chocolate and orange hot cross buns with salted caramel butter

You’ll probably also like:

Heavy hot cross buns

stout hot cross bun bread

Hot cross cinnamon sticky bread

Recipe – 12 hot cross buns


chocolate and orange hot cross buns

chocolate and orange hot cross buns

We’ve added a delicious twist to the classic hot cross buns with dark chocolate and orange zest.

  • author: Sam Linsell
  • Preparation time: twenty five
  • Cooking time: twenty five
  • total time: 50 minutes
  • yield: 12
  • Category: bread
  • Method: baking
  • cooking: Englishman

Dried fruit mix:
200gms sultana, raisin, current
the juice of 1/2 orange
¼ cup dry or medium cream sherry
50 grams candied orange peel
1 ½ orange peels, chopped (to be juiced later)
This recipe requires a total of 2 oranges.

400g strong flour
60g salted butter, soften
60g cane sugar (or white sugar)
10g instant dry yeast
200milliliter milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large free-range eggs
2 teaspoons ground cinnamon
2 teaspoons mixed spice
100gms dark chocolate chop (optional)

50 grams flour
50milliliters water
tablespoon of sunflower oil
¼ teaspoon mixed spice

half orange peel
¼ cup sugar
juice from 1 orange (about 1/3 cup) leftover dried raisin juice

Pre-soak the fruit. Place the raisins, sultanas and currants in a bowl with the orange juice and sherry. Cover and leave overnight to soften and soften. If you don’t want to do this step, pour the fruit with boiling water and let it soak for 20 minutes before draining and cooling.

The next day, drain all the liquid from the fruit and set aside. Add the dried citrus peel to the soaked fruit along with the zest of 1/2 orange.

Start by making the dough. Place all dough ingredients in the bowl of an electric mixer fitted with a dough hook. On low he mixes for 4-5 minutes until the dough starts to come together. The dough will be quite sticky, but there should be no flour left at the bottom of the bowl.

Increase speed to medium and continue kneading for 7 minutes to allow the dough to develop protein.

Add the dried fruit and chocolate to the batter in the bowl and mix for an additional minute until evenly distributed.

Transfer dough to a large bowl lightly buttered or oiled. Cover with plastic wrap and leave in a warm place for 1 to 1 1/2 hours or until doubled in size.

Then lay the baking sheet on the baking sheet and set it aside. Tilt the soft dough onto a lightly floured surface to push air back in. Cut the dough into 12 equal parts and roll each into a round bun. Use soft flour to keep the dough from sticking. Alternatively, weigh the dough and divide by 12 evenly sized buns.

Arrange buns in a neat grid of 12 on a large baking tray. Cover the buns with a tea towel and place him in a warm place to rise again for 30 minutes or until he doubles in size.

While the buns are rising, preheat the oven to 180°C/350F and make a cross-mix. Place all the ingredients for the mixture in a bowl and whisk until it forms a smooth paste. Adjust the consistency by adding water to thin it or flour to thicken it.

Transfer the mixture to a ziploc or disposable piping bag and cut a small corner to form a piping bag. Once the buns have doubled in size, pipe the mixture in long continuous lines along the center of the pan, then cross those lines in opposite directions, crossing them exactly in the middle of each bun.

Bake hot cross buns in preheated oven for 20-25 minutes until golden brown. If necessary, cover loosely with tin foil to prevent sticking.

Prepare the glaze while the buns are baking in the oven. In a small saucepan, combine all the glaze ingredients and bring the mixture to a boil. Cook over low heat, stirring occasionally, until mixture is reduced by half and thickened and syrupy, about 5 to 7 minutes. When removed from the heat, the glaze will thicken as it cools. If it thickens, reheat it for a while to soften it.

When the bread comes out of the oven, while it’s still hot, use a pastry brush to liberally brush the top with the sticky orange glaze, making sure to coat the sides of the bun. The glaze melts when it touches the bun, so it doesn’t need to be hot.


25 Freshly baked hot cross buns can be eaten with butter or toasted the next day.

keyword: Hot cross buns, chocolate, orange, classic, sherry pickled fruit

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