These Choc-Chip Hot Cross Buns are the perfect Easter treat. They are so soft in the middle with little pops of melted chocolate.
With Easter around the corner, I had to make a version of my favourite treat, Choc-Chip Hot Cross Buns! They are so nice and soft with melted chocolate chips in the centers.
My recipe is also a healthier version which is super easy to make in 30 minutes.
The best part is that the base of the dough actually only requires 2 ingredients and doesn’t need any resting time. It’s the same dough recipe as featured in my Protein Bagels and Protein Pizza, with the addition of chocolate chips and a few extra ingredients.
If you love bagels then you must check out my twist on this classic Easter treat with my Hot Cross Bagels, which are also so fun to make!
Table of Contents
Ingredients to Make Choc-Chip Hot Cross Buns
- Wholemeal self-raising flour is my preferred flour however plain self-raising can also be used.
- Greek yoghurt, I’ve used no fat plain greek yoghurt, full fat can be used or plant-based yoghurt to make a vegan version
- Coconut sugar is my preferred healthier sweetener, but any sugar will suffice
- Cinnamon brings the most beautiful smell and flavour
- Cacao powder is chocolate in its purest form. you can also use Coco powder
- Mini dark chocolate chips are my favourite part as they melt inside the buns when warm. You can also use any preferred chocolate chips
- Sea salt is added for extra flavour
- Plain flour is mixed with water to create a paste and make the signature white cross over the bagels
- Maple syrup is then brushed over for the sticky sweet glaze
Tips and Tricks
- As when making any dough by hand, if the mixture is too wet sprinkle over more flour. If it’s too dry, add more yoghurt. When kneading the dough, the texture will be a little tacky but it shouldn’t be sticking to your fingers or the table.
- Leave a tiny space in between the buns when placing on the baking paper so they have enough room to rise and then stick together.
- If using plain flour which isnt self raising, you will need to add baking powder to help them rise. As a rule of thumb, 1.5 teaspoon of baking powder is needed for every Cup of flour.
- To make more buns, you can easily double or triple the measurements and can also change their sizes if you choose to make them smaller or bigger. The cooking time will need to be increased slightly.
- Allow buns to rest for 10 minutes before digging in
- If eating the buns the next day, its best to heat them in a microwave or toaster which will soften the texture
As this recipe uses yoghurt, they must be stored in the fridge and can keep up to 3- 4 days
It’s made by mixing plain white flour with water. It’s important to not sure self-raising flour as this will rise when baked
This recipe uses Greek Yoghurt in the dough instead of yeast, therefore there is no resting time required
More Baking Recipes
- Hot Cross Bagels
- Banana Chocolate Slice
- Strawberry Muffins
- 4 Ingredient Cookies
- Healthy Granola Clusters
More Bread Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Choc Chip Hot Cross Buns photo on Instagram so I can share the love!
Choc Chip Hot Cross Buns
- 1 cup self-raising wholemeal or white flour (plus some extra )
- 1 cup Greek yoghurt
- 1 tablespoon cacao powder
- 1 tablespoon coconut sugar
- 2 teaspoon cinnamon
- ¼ cup mini dark chocolate chips
- Pinch of salt
- ¼ C white flour
- 4 tablespoon water
- 1 tablespoon cacao powder
- 2 tablespoon maple syrup
- Preheat oven to 190°C/375°F
- In a large bowl add the flour, cacao powder, sugar, cinnamon and salt. Mix to combine.
- Add the Greek yoghurt and mix to combine into a dough like consistency.
- Add chocolate chips and mix together.
- Move dough to a flouered table and knead for 5 minutes. If the mixture is too wet, add a sprinkle more flour through this process if needed.The texture should be slightly tacky but it shouldn't stick to your fingers.
- Roll to a thick log shape and cut into 6 even pieces. Roll each piece into a ball and place them on a tray lined with baking paper into 2 rows. They should have a tiny gap inbetween them.
- To make the signature cross, add the plain flour, cacao and water into a bowl. Mix together using a whisk. It should be a thick paste consistency. If too dry, add more water, if too wet add a little more flour. The measurements don't need to be too exact.
- Add paste into a piping bag or a plastic ziplock bag. Cut a small hole in the bottom corner and pipe crosses over the buns.
- Bake in the oven on the top rack for 20 minutes until they've risen with a nice brown colour.
- Remove from oven and brush each bun with a thin layer of maple syrup, then leave to rest for 10 minutes on a cooling rack.
- Tear the buns apart with your fingers and enjoy whilst warm either on their own or with a smear of butter 🙂