Glazed Chocolate Chunk Hot Cross Buns

I’m always looking for inspiration to shoot so that I can hone my food photography skills and Hot Cross Buns have been on my mind. First of all, they are so lovely and iconic with that baked or piped on cross. Secondly, the dense yeasty texture, orange notes and spices make them so fragrant and delicious. An English tradition that is steeped in history, Hot Cross Buns were traditionally served on Good Friday to mark the crucifixion (Hence the cross), so today is the perfect day to post this Glazed Chocolate Chunk Hot Cross Bun recipe that is a slightly adapted version of a recipe from Chatelaine Magazine. What could be better on an Easter morning or any morning for that matter , than a hot cup of tea and a hot cross (preferably warm and messy) slathered in butter?
Since I wanted to learn how to make these spiced little gems, I looked and looked and finally settled on this recipe from Chatelaine Magazine with a few modifications.

1. Raisins were called for in the original recipe which I subbed for chocolate chunks for chocolate chunks, and let’s be honest, I’ll grab any excuse to throw in some chocolate, plus it works incredibly well with the orange and spices.
2. I opted to not bake the cross on. Instead, I glazed the rolls then reserved some for the crosses once they were cooled.

3. I added zest and a pinch of cinnamon to add more punch to the glaze

Recipe adapted from Hot Cross Buns by
Chatelaine Magazine

Glazed Chocolate Hot Cross Bun Ingredients

Apart from the usual suspects flour, butter, egg, yeast (use quick rise yeast) & sugar, the essential ingredients for super flavourful Hot Cross Buns are the aromatics that add so much depth of flavour.

SPICES

Adapting the spice profile is a great way to make this recipe your own. I happen to love cardamom so I added that. Nutmeg, allspice, ginger, pumpkin pie spice, cinnamon etc would all be great

ORANGE ZEST

While the original recipe lists the zest as optional, I think it’s a must. Citrus, especially orange, matches so well and compliments all of those aromatic spices. Lemon, blood orange even lime would all be glorious . In my glaze I also add in some zest ( and the juice if you like sub it for the milk).

CHOCOLATE
Use any chocolate chip or chunk YOU love. Milk chocolate, semisweet, dark and white are all great

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Glazed Chocolate Chunk Hot Cross Buns

A twist on traditional English Hot Cross Buns for Easter double glazed with chocolate chunks.

Course Breakfast, brunch

Cuisine British

Keyword breakfast pastry, easter, holiday baking, hot cross buns

Prep Time 2 20

Bake Time 25

Servings 12

Equipment

piping or zip bag
baking sheet
Parchment Paper

Ingredients

2 ¾ cups all-purpose flour
¼ cup sugar
1 tbsp orange zest
1 packet quick-rise yeast
1 tsp cinnamon
1 tsp salt
¼ tsp ground ginger
¼ tsp ground cardamom
⅓ cup water
½ cup milk
2 tbsp unsalted butter
3/4-1 cup chocolate chips or chunks
1 large egg

For the Glaze

1 cup Icing sugar
2 tbsp milk or orange juice
pinch cinnamon
¼ teaspoon orange zest

Instructions

For the Dough

In small sauce pan on low heat, gently melt butter . Add water and milk to the pot and heat until just warm (not hot )about 105-110 degrees F
Combine 1 cup of the flour with granulated sugar, yeast, cinnamon, salt, ginger, cardamom and orange zest in bowl of a stand mixer.
Add dough hook attachment and add in the warm water, milk, butter mixture with the egg and the remainder of the flour gradually Scraping down the bowl as necessary. Knead on medium speed for 5-7 minutes adding in the chocolate in the last minute.
Place the dough in a bowl that has been oiled ( I used cooking spray), cover with plastic wrap and let rest for about an hour until dough is doubled in size.
On a floured surface, remove the dough from the bowl. Gently form it into a log and divide into 12 pieces and roll each piece into a ball and place them on your prepared baking sheet about 1/2 inch apart.
Cover the rolls with plastic wrap and let them rise again for 1 more hour.
Preheat oven to 350 degrees. Bake for 25 minutes on the middle rack

For the glaze

Mix icing sugar, milk (or orange juice) with cinnamon and zest. When the rolls come out of the oven gently brush them with the glaze using about half of the icing. Let cool. Take the remainder of the glaze and put it into a piping or a zip bag, cut the tip or corner and pipe crosses onto the buns.