Our Thermomix Chocolate Chip Hot Cross Buns are soft, delicious and packed with chocolate chips - what more could you want?! These Chocolate Chip Hot Cross Buns can be ready to enjoy in no time at all - plus you can also freeze them to enjoy later.
If you are looking for an alternative to Hot Cross Buns, our Thermomix Chocolate Chip Hot Cross Buns are for you! These soft and fluffy buns require little preparation time and you can be enjoying them within 90 minutes.
You will love:
Quick to prepare - there is just 20 minutes of active preparation time required to put these Chocolate Chip Hot Cross Buns together.
One rise - unlike traditional Hot Cross Buns, this recipe requires just one rise.
Versatile - if you would like to make your Chocolate Chip Hot Cross Buns go further, you can make 'mini' buns by dividing the dough into 16 rather than 12 portions.
Freezer friendly - freeze these Hot Cross Buns for up to two months.
Ingredients
Please note you will find a full list of ingredients in the recipe card below.
- Milk
- Dried Instant Yeast
- Bakers Flour - or plain flour
- Salt
- Butter - softened
- Caster Sugar
- Egg - 70 grams
- Cinnamon
- Nutmeg
- Chocolate Chips
For the Chocolate Crosses
- Plain Flour
- Cocoa
- Olive Oil
- Water
Sugar Syrup
- Water
- Caster Sugar
How to Make Chocolate Chip Hot Cross Buns in a Thermomix
Please note you will find the full list of instructions in the recipe card below.
Step 1. Add the yeast and milk to the Thermomix bowl and cook for 1 minute.
Step 2. Add the flour, salt, butter, sugar, egg, cinnamon and nutmeg and mix to combine.
Step 3. Knead the dough until it begins to come together. Add the chocolate chips for the last 30 seconds of kneading.
Step 4. Bring the dough together into a ball and wrap with a Thermomat before setting aside to rise.
Step 5. Divide the dough into 12 portions and roll into balls. Place onto a baking tray.
Step 6. Combine the ingredients for the chocolate crosses and pipe onto the buns.
Step 7. Bake until golden.
Step 8. Combine the ingredients for the syrup and brush the tops of the buns while still warm.
Recipe Hints and Tips
While we prefer to use bakers flour when making Hot Cross Buns, you can also use plain flour.
It is important to add the chocolate chips at the end as they may begin to melt if you add them before kneading the dough.
You can also use melted chocolate to pipe the crosses on top of the buns, this will need to be done after they are baked.
Store in an airtight container at room temperature and consume within four days.
These Chocolate Chip Hot Cross Buns can be frozen for up to two months.
Frequently Asked Questions
There can be a couple of reasons why your Hot Cross Buns are hard, firstly the dough may be too dry which will result in a hard bun. Another reason can be that your Hot Cross Buns have been overcooked.
This really comes down to personal preference! Toasted Hot Cross Buns are delicious when enjoyed warm and covered with butter.
Yes, Chocolate Chip Hot Cross Buns can be frozen for up to two months.
You may also enjoy:
- Thermomix Hot Cross Buns
- Thermomix Hot Cross Bun Wreath
- Thermomix White Chocolate and Cranberry Hot Cross Buns
- Thermomix Fruitless Hot Cross Buns
- Thermomix 3 Ingredient Easter Egg Fudge
- Thermomix Easter Egg Slice
Looking for even more?
You can find more easy and delicious Thermomix recipes in our books and eBooks. Shop the range here.
Thermomix Chocolate Chip Hot Cross Buns
Equipment
- 1 x Thermomix
- 1 x Baking Tray
Ingredients
- 250 grams milk
- 1 tbs dried yeast (or 40g fresh yeast)
- 500 grams plain flour
- 2 teaspoon sea salt
- 70 grams butter softened
- 50 grams caster sugar
- 1 egg 70 grams
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 200 grams chocolate chips
Piping
- 60 grams plain flour
- 30 grams cocoa
- pinch sea salt
- 1 teaspoon olive oil
- 100 grams water
Syrup
- 2 tbs water
- 2 tbs caster sugar
Instructions
- Place milk and yeast into the Thermomix bowl and cook for 1 minute, 37 degrees, Speed 1.
- Add flour, salt, softened butter, sugar, egg, cinnamon and nutmeg and mix for 6 seconds, Speed 7.
- Select the kneading function and mix for 3 minutes.
- Add the chocolate chips and selecting the kneading function, mix for 30 seconds.
- Work the dough into a ball on a lightly floured board before covering with a thermomat/ placing in a bowl and cover with a tea towel.
- Keep in a warm place for 30 minutes to allow the dough to prove (it should double in size).
- Divide the dough into 12 portions and roll into balls.
- Grease and line a baking tray and place the dough balls 1cm apart in the tray.
- Preheat oven to 220 degrees celsius (fan-forced).
- To make the piping, mix the flour, cocoa, sea salt, olive oil and water in the Thermomix bowl for 20 seconds, Speed 4.
- Scrape down the sides and repeat for a further 20 seconds.
- Place the mixture into a piping bag (or a sealable ziplock bag with the edge corner snipped off.
- Pipe crosses onto the buns.
- Place the tray into the oven and bake for 10-15 minutes or until golden.
- Meanwhile, heat the sugar and water in the TM bowl for 2 minutes, 100 degrees, Speed 4.
- Brush the syrup over top of the warm buns.
- Leave to cool slightly before transferring to a wire rack to cool completely.
Notes
Nutrition
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