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Chocolate Craisin Hot Cross Buns

  • 1 hour
  • 25 Minutes
  • 12-16 buns
Chocolate Craisin Hot Cross Buns

Try these delicious chocolate hot cross buns this year. They are sensational served warm topped with orange icing or plain and accompanied with raspberry jam and whipped cream!!


  • ¾ cup craisins (dried cranberries)
  • 2 Tblsp cherry brandy or brandy
  • 1½ cups slightly warm water
  • ¼ cup caster sugar
  • 2 Tblsp honey
  • 1 Tblsp salt
  • 75 grams softened butter
  • 3½ cups flour
  • ½ cup cocoa
  • 5 tsp bread machine or Surebake yeast
  • ½ cup chocolate chips


  • ¼ cup flour
  • 2 tblsp cocoa
  • ¼ tsp baking powder
  • 1 tblsp soft butter
  • about 6 tblsp milk

Sugar Glaze

  • 2 tblsp hot water
  • 3 tblsp caster sugar


  1. Mix the craisins and brandy together and set aside.
  2. Into a bread machine, put the ingredients in the following order: water, sugar, honey, salt, butter, flour, cocoa, and yeast. Set the machine to dough.
  3. Once the dough is ready turn our on a floured board, deflate gently and sprinkle over the Craisins and chocolate chips. Knead in gently and then cover and allow to rest for a further 10 minutes. Divide the dough into 12-16 even-sized pieces and shape into buns. Place on a greased baking tray about 2cm apart. Cover with a clean tea towel and leave in a warm place for about 45 minutes until double in size.
  4. Make the mixture for the crosses by sifting together the flour, cocoa and baking powder. Rub in softened butter and add sufficient milk to make a smooth paste. Pipe on crosses.
  5. Bake at 190ºC for 20-25 minutes until the buns are well-risen and sound hollow when tapped underneath. Brush buns with the sugar glaze. Transfer to a cake rack to cool. Serve warm. These buns keep well for 2-3 days.
  6. To make by hand
  7. Mix together the yeast, ½ cup water and honey and set aside for about 3 minutes until the yeast deissolves and becomes slightly frothy. Sift the flour, cocoa, salt and sugar into a large bowl and make a well in the centre. Pour in the yeast liquid, remaining water and butter and mix with one hand to form a sticky mass. Turn out on to a lightly floured board and just bring together. It will look untidy. Cover with a clean tea towel and leave for 10-15 minutes.
  8. Push the dough out a little and add the craisins and chocolate chips, then fold the dough up like a three-folded business letter and begin to knead. The dough will look almost as if it is about to separate into sections. Don't worry - just keep kneading until you have a smooth supple dough. Dust the board with flour only when needed. Transfer to a greased bowl, cover with greased plastic wrap and a towel and stand aside until double in bulk. Turn out and shape into buns, then proceed as above.

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