Chocolate Hot Cross Buns are a delicious twist on a British classic! This fabulous recipe comes from pro bakery chef Omer Tekgul, and is a great bake to try this Good Friday. Scroll down now to get all the steps, happy baking and enjoy! 

Baker: Omer Tekgul / Pastry & Bakery Chef
Prep time: 135 Minutes
Bake time: 20-25 Minutes
Flours used: Matthews Cotswold Traditional White Flour or Canadian Strong White Flour


  1. In a small saucepan, melt the butter and half of the milk together over low heat - you will add the remaining cold milk for later to cool it down a bit
  2. In the bowl of a stand mixer, add the flour, cocoa, yeast, sugar and cinnamon and mix
  3. Check that the milk mixture is warm and not hot (if it's hot, let it sit for 5-10 minutes until it's just warm), then pour it into the flour mixture along with the vanilla - mix gently until it starts to clump together, then add the egg, then the raisins
  4. Knead at low speed for about 5-7 minutes until smooth and elastic
  5. Set the dough aside. Cover with plastic wrap and let rise for about 1 hour or until doubled
  6. After the dough has risen, place it on a lightly floured board - cut it evenly into 6 equal parts, then cut each of these parts in half
  7. Place the chocolate chips in the middle and form each piece of dough into a small ball
  8. Line the bottom of a casserole dish or large baking dish (at least 9×13 inches) with baking paper
  9. Place them side by side on the prepared tray (touching each other) - let rise for another hour or until doubled again, cover loosely with a tea towel or plastic wrap
  10. Preheat oven to 200C / 400F / 180C with fan forced
  11. Brush the egg yolk mixed with a pinch of milk over the buns
  12. Mix the flour and water and put them in a piping bag - the tube goes over the top of the donuts (you can do this by drawing 1 long line down the centre of each row of donuts, then repeat until they're all crossed out)
  13. Bake for 20-25 minutes until shiny and crispy
  14. Serve hot with butter

Thank you so much to Omer Tekgul for providing this recipe. If you’d like to see more, please visit their Instagram page.

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