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This brioche chocolate hot cross bun recipe transforms the traditional Easter treat into a decadent chocolate version that's perfect for chocolate lovers. The rich brioche dough studded with chocolate chunks creates a soft, pillowy texture that will have everyone reaching for seconds.
I first made these chocolate hot cross buns when I wanted to surprise my chocolate-loving sister during Easter brunch. What started as an experiment has become our new family tradition, with everyone fighting over the corner pieces that get extra crispy.
Ingredients
- Warm milk: Gives the dough its rich tenderness and activates the yeast. Always use whole milk for the best flavor.
- Egg: Provides structure and richness to create that classic brioche texture.
- White sugar: Not only sweetens but helps create that beautiful golden brown crust.
- Active dry yeast: Gives the buns their signature fluffy rise. Make sure yours is fresh.
- Bread flour: Has higher protein content than all-purpose, making these buns properly chewy.
- Cocoa powder: Adds deep chocolate flavor. Use Dutch processed for richer color and taste.
- Salt: Enhances all the flavors and balances the sweetness.
- Butter: Makes these truly brioche, giving that melt-in-your-mouth quality.
- Chopped chocolate: Creates pockets of melty goodness. Use good quality dark chocolate.
- Flour and cocoa powder mixture: For the crosses, stays visible after baking.
- Sugar syrup glaze: Gives these buns their characteristic shine and subtle sweetness.
Step-by-Step Instructions
- Activate the yeast:
- Combine the warm milk, egg, and 1 tablespoon of sugar in a small bowl. The milk should be warm, not hot, about 110°F otherwise you risk killing the yeast. Whisk thoroughly, then sprinkle in the yeast and gently mix. Let this mixture sit for 10 to 15 minutes until it becomes frothy and bubbly, which indicates your yeast is alive and ready to work its magic.
- Create the dough base:
- In the bowl of your stand mixer, combine the bread flour, cocoa powder, remaining sugar, and salt. Whisk these dry ingredients to ensure even distribution of the cocoa powder. Pour in your activated yeast mixture and mix on low speed for 2 to 3 minutes until a shaggy dough forms.
- Incorporate the butter:
- Add room-temperature butter to the dough. Cold butter will not incorporate properly and warm butter will make the dough greasy. Mix on medium speed for 5 to 10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. This extended mixing develops the gluten and creates that perfect brioche texture.
- Add the chocolate:
- Fold in the chopped chocolate or chocolate chips by hand or on the lowest mixer setting. Distribute the chocolate evenly throughout the dough to ensure every bite has a chocolate surprise. The dough will be soft, slightly sticky, but should hold together well.
- First rise:
- Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for about 2 hours or until doubled in size. For convenience, you can refrigerate overnight, which also enhances flavor development.
- Shape the buns:
- After the first rise, gently deflate the dough and divide it into eight equal portions. For perfectly even buns, weigh the entire dough and divide by eight. Shape each piece into a tight ball by pinching the edges underneath and rolling between your palms until smooth.
- Second rise:
- Arrange the shaped buns in a greased rectangular baking dish, leaving a small gap between each. Cover again and allow to rise for another hour until noticeably puffed and almost touching. This second rise creates that light, airy texture.
- Create the crosses:
- While the buns undergo their second rise, prepare the chocolate cross mixture by combining flour, cocoa powder, and water until smooth. Transfer to a piping bag with a small opening. Once the buns have risen, pipe continuous lines across the rows of buns in both directions to form crosses.
- Bake to perfection:
- Bake in a preheated 350°F oven for about 30 minutes until the buns sound hollow when tapped on the bottom. If the tops are browning too quickly, cover loosely with foil halfway through baking.
- Glaze while warm:
- While the buns are baking, prepare the sugar syrup by dissolving sugar in water over medium heat. As soon as the buns come out of the oven, brush them generously with the sugar syrup. This gives them their characteristic shine and locks in moisture.
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The chocolate cross technique is what makes these buns truly special. I discovered that adding a touch of cocoa to the traditional flour paste creates crosses that remain visible against the chocolate buns. My grandmother always insisted that hot cross buns need visible crosses, and this method honors tradition while embracing chocolatey innovation.
Make Ahead Options
These chocolate hot cross buns are perfect for preparing in advance. Complete all steps up through shaping the buns and placing them in the baking dish. Instead of letting them rise a second time, cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from the refrigerator and allow them to come to room temperature and complete their second rise for about 1-2 hours before adding the crosses and baking. This slow, cold fermentation actually enhances the flavor development and makes the texture even better.
Perfect Pairings
Serve these chocolate hot cross buns slightly warm with salted butter that melts into all the nooks and crannies. For an extra indulgent treat, spread with Nutella or peanut butter. They pair wonderfully with coffee or tea for breakfast, or even with a glass of port wine for an adult dessert option. The rich chocolate flavor also works beautifully alongside fresh berries or a dollop of mascarpone cheese.
Historical Twist
Traditional hot cross buns have been associated with Easter and Good Friday for centuries, with the cross symbolizing the crucifixion. This chocolate version maintains the reverence of the tradition while adding a modern twist. In medieval England, hot cross buns were believed to have magical properties that protected homes from evil. While I cannot promise these chocolate ones have supernatural abilities, they certainly have the magic of bringing smiles to everyone who tries them.
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These buns are perfect for any special occasion or weekend baking project. They're heavenly warm and fresh out of the oven!
Frequently Asked Questions
- → Can I make these Brioche Chocolate Hot Cross Buns ahead of time?
Yes! You can prepare the dough and let it rise in the refrigerator overnight. This actually enhances the flavor. In the morning, shape the buns, let them do their second rise, then bake.
- → What's the best chocolate to use in these buns?
Either chocolate chips or chopped chocolate work well. For best results, use semi-sweet or dark chocolate (50-70% cocoa) for a rich flavor that complements the cocoa in the dough. Chopped chocolate will create more varied chocolate pockets throughout the buns.
- → Can I freeze these chocolate buns?
Absolutely! Once completely cooled, store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and warm slightly before serving for the best texture.
- → Why do my chocolate crosses disappear during baking?
If your crosses are disappearing, the mixture might be too thin. Make sure your cross mixture has a thick paste consistency. Also, pipe them on just before baking, not too far in advance when they might sink into the dough.
- → Can I make these without a stand mixer?
Yes, you can make these by hand. Mix the ingredients with a wooden spoon until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. It will require more effort, but the results will be just as delicious.
- → What's the purpose of the sugar syrup glaze?
The sugar syrup glaze serves multiple purposes: it adds sweetness, gives the buns a beautiful shiny appearance, and helps keep them moist and fresh for longer. Don't skip this step for the best results!