These Chocolate Chip Easter Hot Cross Buns are the softest we’ve ever had! You can totally eat them for breakfast. Or dessert. Or just as a snack.
You know Easter it’s coming once you see hot cross buns everywhere: every time you open Pinterest or read a food magazine.
Well, if my neighbors were not aware how close Easter is, for sure they know now…
The amazing smell of freshly baked hot cross buns coming through my kitchen, every week has everyone asking if I am starting a baking company.
Ha, ha! not quite…I cannot hold back, once March hits the road, I am baking them like crazy.
With so many different types of hot cross buns out there, it is really difficult to choose just one type.
Not for me 🙂
I always make Chocolate Chip Hot Cross Buns! No surprise here.
These hot cross buns are so easy to make, packed with citrus flavor (I like to add some orange zest to the dough) and real chocolate pieces…absolutely irresistible!
I was really happy to discover mini Nestle chocolate chips on my local shop aisle (or maybe they were there for long time and I did not pay attention). These semi sweet morsels are just perfect sized for my hot cross buns!
You have to give them a try!
You will love the, I promise!
Just add a generous coat of good quality butter and enjoy!
MORE EASTER DESSERTS RECIPES
- Raspberry Hot Cross Buns &Mascarpone Cakes
- No Bake Easter Egg Chocolate Slice
- Chocolate Pots de Creme with Easter Eggs
- 2 tablespoons dry active yeast
- 1/2 cup sugar
- 350 ml milk warmed
- 4 cups all purpose flour
- 1 teaspoon salt
- 4 tablespoons butter melted
- 1 large egg lightly beaten
- 1 tablespoons orange zest
- 1 and 1/2 cups chocolate chips
- 1 teaspoon gelatine
- 2 teaspoons sugar
- 2 tablespoons boiling water
- White Icing/ white chocolate
- In a medium size bowl mix warmed milk with dry yeast and sugar. Let it sit and rest for about 10-15 minutes until the yeast is dissolved and it becomes foamy.
- Separate, in a large bowl combine the flour and salt. Add melted butter, the yeast mixture, lightly beaten egg, orange zest and 1 cup chocolate chips. Stir, until a dough forms. Turn onto a lightly floured surface and knead for 5-10 minutes. Place the dough in a lightly greased bowl, cover with plastic wrap and set aside for 1 hour or until doubled in size.
- Return the dough to the light;y floured surface, add 1/2 cup chocolate chips left ad knead until they are incorporated into the dough. Divide into 12 portions and roll each one into balls.
- Grease/ line with baking paper a baking pan and place the dough balls, side by side. Set aside the pan for another 20 minutes to rise.
- Preheat oven to 400F/ 200C. Bake them for 20 minutes, or until golden.
- Remove from oven and set aside.
- To make the glaze combine gelatin and sugar, add boiling water, whisking continuously until totally dissolved. Brush buns with glaze. Be careful, if you add too much glaze, your buns will be soggy.
- For crosses, you can use melted white chocolate or white icing. Pipe lines across the buns to make them. Serve with butter.