Triple Chocolate Hot Cross Buns For Easter Day 2024

After making our hot cross buns (see 'goes well with' below), add chunks of milk, dark, and white chocolate for extra deliciousness.


– 3 large eggs – 100ml milk, warmed – 400g strong white bread flour, plus extra for dusting – 50g cocoa powder – 50g white chocolate chunks – 50g milk chocolate chunk – 7g sachet fast-action dried yeast – 50g golden caster sugar – 100g unsalted butter, cut into cubes and softened For the topping – 40g plain flour – 1 tbsp caster sugar – 2 tbsp apricot jam


Step 1

Prepare dough the day before baking. 

Step 2

Mix eggs and milk in a jug. In a dough hook-equipped stand mixer, combine flour, cocoa powder, white and milk chocolate pieces, yeast, sugar, and a pinch of salt.

Step 3

Slowly pour the wet ingredients into the dry and mix until everything is mixed and forms a soft dough, about 2-3 minutes on medium speed. 

Step 4

Add the butter slowly and raise the speed, kneading for 8-10 minutes until the dough comes away from the bowl and sticks to the hook. Cover and chill the sticky dough overnight after scraping it off the hook.

Step 5

Place the dough on a lightly floured surface. Divide into nine 100g pieces. Knead each piece and draw the dough into a ball.

Step 6

 Place dough balls on a parchment-lined baking tray with space between them. Cover and let prove in a warm area for 2 hours or until almost doubled.

Step 7

Preheat the oven to 200C/180C fan/gas 6. For the topping, mix flour, sugar, and 3 tbsp water, adding water 1 tbsp at a time, until thick. 

Step 8

Use a small-nozzled piping bag to pipe crosses on buns. Bake 20 minutes till risen. 

Step 9

After loosening the apricot jam in a small skillet over low heat, brush it on the warm buns. Let cool before serving.


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