Chocolate Chip Hot Cross Buns

These chocolate chip hot cross buns are way better than the original version. They're a great make-ahead recipe, so you can make the dough the night before and bake them in the morning just in time to serve for Easter brunch!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Servings: 12 buns

Calories: 273 kcal per serving

Ingredients

2 ¼ teaspoons - active dry yeast
115 grams - whole milk
20 grams - granulated sugar
2 - eggs
1 tsp - vanilla extract
300 grams - all-purpose flour
2 teaspoons - cinnamon
½ tsp - nutmeg
½ tsp - cardamom
½ tsp - allspice
¼ tsp - ginger
¼ tsp - cloves
½ tsp - salt
85 grams - unsalted butter
170 grams - chocolate chips
60 grams - all-purpose flour
60 grams - water
30 grams - water
25 grams - granulated sugar

Instructions

Heat the milk to 110 degrees F and stir in yeast and sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
Mix the eggs and vanilla into the milk yeast mixture.
Combine flour, spices, and salt together in the bowl of a stand mixer fitted with a dough hook.
Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add in one piece of butter at a time, allowing it to fully incorporate before adding the next.
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 6-8 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
After the first rise, punch the dough down and transfer it to a lightly floured surface.
Spread the dough out slightly and add the chocolate chips to the center.
Fold the edges of the dough over the chocolate chips and knead gently until the chocolate is evenly distributed throughout the dough.
Divide the dough into 12 equally sized balls. Mine measured out to be 67g each.
To shape each ball, flatten it out then bring the edges into the center and seal it. Turn the ball over and roll into a smooth ball.
Place each ball in a 9x13 pan lined with parchment paper.
Cover and allow to rise for about 30 minutes.
Meanwhile, preheat the oven to 350 degrees F and make the cross piping.
Combine the flour and water in a small bowl, and mix until smooth.
Transfer to a piping bag.
Once the buns have proofed, snip the end of the piping bag and pipe one line across all of the buns in one motion each way.
Bake the buns for about 20-25 minutes until golden and reaches 190 degrees F on an internal thermometer.
While the buns are baking, combine the water and sugar in a small saucepan.
Boil for 2 minutes and set aside until the buns are done.
Once the buns come out of the oven, immediately brush the sugar syrup on top.

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