Hot Choc Buns

Hot Choc Buns

Easter means chocolate, right? So, why not supercharge that other Easter favourite, the hot cross bun, by working in some chocolatey goodness?

If you’re short on time, simply head to your nearest Food Hall location and simply buy our David Jones Chocolate Hot Cross Buns. Decadent and delicious, our buns full of Belgian chocolate pieces using sustainably sourced cocoa.

Prep time 20 mins.

Cook time 25 mins (plus proving)

Makes 12


580g plain flour, plus 2 tbsp extra
20g Dutch-process cocoa, plus ½ tsp extra
14g (2 sachets) dried yeast
100g caster sugar, plus 1 tsp extra
3 tsp ground cinnamon
1 tsp mixed spice
80g softened butter, diced
250ml (1 cup) lukewarm milk
60g each dark chocolate and milk chocolate, coarsely chopped Chocolate spread or butter, to serve.


1. Mix flour, cocoa, yeast, 50g sugar, spices and ½ tsp salt in an electric mixer fitted with a dough hook on low speed to combine. Add butter and mix until combined, then add milk and knead until a soft dough forms (2-3 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (1-1¼ hours).

2. Knock back dough, knead in chocolate, divide into 12 even pieces, then roll each piece into a smooth ball. Arrange on a large baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).

3. Preheat oven to 220°C. Stir extra flour, cocoa, 1 tsp sugar and enough cold water in a small bowl to form a thin smooth paste (3-4 tbsp water). Spoon into a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Bake for 10 minutes, then reduce oven to 200°C and bake until buns are golden brown and sound hollow when tapped (10-15 minutes).

4. For the glaze, bring remaining sugar and 2 tbsp water to the boil in a small saucepan, stirring to dissolve sugar. Brush over warm buns and serve warm or at room temperature with chocolate spread or butter.

Check out this Hot Cross Buns recipe with a twist.