Complete with orange glaze and zesty spiced butter (or serve with salted butter or zesty marmalade), these generous chocolate buns are a seasonal teatime treat.
Why not give these chocolate hot cross buns a go this Easter time. Chocolate and orange are a match made in heaven! So these chocolate hot cross buns are topped with an orange glaze and then served with spiced orange butter.
Step 1For the buns, in a small pan heat the milk until just steaming. Remove from heat and stir in the butter until melted. Set aside for 10min, or until lukewarm, then whisk in the eggs.
Step 2Sift 450g flour, the cocoa powder and spices into the bowl of a freestanding mixer fitted with a dough hook. Mix in the yeast, sugar and a pinch of salt. Add the milk mixture and mix on medium speed for 5-10min, or until dough is smooth and elastic. Alternatively, mix in a large bowl with a wooden spoon, then knead on a lightly floured worksurface for 10min.
Step 3 Return dough to a clean, greased bowl. Cover and leave to rise in a warm place for 1hr, or until doubled in size. Meanwhile in a small bowl mix the raisins and orange juice and set aside until needed.
Step 4When the dough is ready, drain the raisins and line a large baking sheet with baking parchment. Lightly flour a work surface and knead the raisins and chocolate into the dough as best as you can (see GH TIP).
Step 5Divide dough into 12 equal pieces (weigh for best results) and shape into neat balls. Arrange on the lined sheet, spacing apart. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, or until visibly risen.
Step 6Preheat oven to 200°C (180°C fan) mark 6. For the decoration, in a small bowl, mix remaining 50g flour with just enough cold water to make a thick paste. Scrape into a small piping bag and snip a roughly 5mm opening. Pipe crosses on to the buns. Bake for 15-17min, or until risen and lightly golden. Transfer to a wire rack to cool.
Step 7Meanwhile, make the glaze. In a small pan heat the orange juice and sugar, stirring until the sugar dissolves. Bubble until syrupy then brush over the warm buns.
Step 8For the spiced orange butter, in a medium bowl using a handheld electric whisk, beat the butter, orange zest, juice and nutmeg until light and fluffy. If not serving immediately, cover and chill until needed.
Step 9Serve the buns warm, at room temperature or split and toasted with the orange butter.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
