• 500 g strong white bread flour 500 g strong white bread flour
  • 2 tsp easy bake yeast *see notes 2 tsp easy bake yeast *see notes
  • 2 tsp ground mixed spice 2 tsp ground mixed spice
  • 1 tsp ground cinnamon 1 tsp ground cinnamon
  • 1/2 tsp salt 1/2 tsp salt
  • 70 g caster sugar 70 g caster sugar
  • 1 medium lemon zest only 1 medium lemon zest only
  • 280 ml milk of choice warm 280 ml milk of choice warm
  • 40g unsalted Butter, melted and cooled 40g unsalted Butter, melted and cooled
  • 1 large egg 1 large egg
  • 150 g chocolate chips or chopped chocolate (we used dark and milk chocolate) 150 g chocolate chips or chopped chocolate (we used dark and milk chocolate)
  • 100 g grated marzipan optional 100 g grated marzipan optional
  • 2 tsp olive oil for greasing the bowl 2 tsp olive oil for greasing the bowl
  • 75 g plain flour 75 g plain flour
  • 3 Tbsp Lyle's Golden Syrup 3 Tbsp Lyle's Golden Syrup

Instructions

HOW TO MAKE THESE CHOCOLATE CHIP HOT CROSS BUNS

  1. Place the strong bread flour, yeast, spices, salt, lemon zest and sugar in a bowl of a freestanding mixer with the hook dough attachment and mix briefly to combine.
  2. In a small jug, combine the milk and the egg, then pour the mixture into the dry ingredients. Add melted and cooled butter and mix together on low speed for 2 minutes to form a shaggy dough. Increase the speed to medium, and continue to mix for another 5-7 minutes until you have smooth, elastic dough that no longer sticks to the sides of the bowl. Transfer the dough into a lightly floured surface and add the chopped chocolate and grated marzipan, kneading it by hand into the dough until it is evenly distributed.
  3. Shape the dough into a large bowl and transfer it to a lightly greased large bowl. Cover with cling film (or shower cup) or clean tea towel, and set aside in a warm place until it has doubled in size (about 1- 2 hours).
  4. Once the dough has doubled in size, gently knock the air out of it, then transfer it onto a lightly floured surface. Divide it into 12 equal pieces (using kitchen scales comes very handy!), and using your hands, shape each piece into a tight ball (watch video to see how). Place each ball onto a baking tray lined with baking paper, spacing them about 1cm apart. Cover with cling film or clean tea towel and prove for 45 minutes.
  5. Prepare the paste for the cross pattern by mixing 75 g of plain flour with 5 Tbsp of water. Transfer the mixture into a piping bag fitted with a small, plain nozzle (we used a 3mm nozzle), alternatively, use a plastic zip-lock style bag and snip out the small corner of it. Preheat the oven to 170C (fan).
  6. Once buns have risen, slowly pipe the cross pattern on top of them. Transfer the buns into the oven and bake for 15 minutes or until golden brown. Place the Lyle's Golden Syrup in a small saucepan and heat it up gently for a minute, to make it really runny. Brush the warm buns with Lyle's Golden Syrup, allow them to cool for 5- 10 minutes and enjoy!

Chef's Tip


Yeast- any type of yeast can be used (use the same amount), but depending on the type, you may have to activate it in a liquid first. Proving times may also vary, depending on the type of yeas used

Glaze- You can also use apricot jam or honey.

Storing- store any leftover buns wrapped tightly at room temperature for 1-2 days. You can also freeze them for up to 1 month.

Reheating- toast the buns for couple of minutes or warm them up in the oven (170C) for 5-10 minutes

Make-ahead instructions: option 1- prepare the dough up to step 4. Cover the dough and place in the fridge overnight. Next day, remove the dough from the fridge, and allow it to sit at room temperature for 1-2 hours, then proceed to step 4. Option 2- cover shaped buns with plastic wrap or tea towel and place in the fridge overnight. Next day, remove the buns from the fridge and allow them to sit at room temperature for 1-2 hours, then proceed to baking.