Double Chocolate Hot Cross Buns

Close up image tray of double chocolate hot cross buns

Double Chocolate Hot Cross Buns came about because I’ve never been a fan of the traditional ones. It’s the mixed peel. Same with fruit cake. There aren’t many foods I’m not keen on, but anything with mixed peel is something I just can’t eat.

So whether you’re also not partial to a regular HCB, or perhaps you love chocolate or you’re just looking for something a bit different, I present to you Double Chocolate Hot Cross Buns. So soft and fluffy, with just the right amount of sweetness in the dough and little busts of chocolate with the choc chips! Perfect for Easter and all year round!

Double Chocolate Hot Cross Bun making process

Double Chocolate HCBs are easy to make, though a little time consuming as you can’t rush bread making. Don’t worry, though, a lot of the time is resting time for the dough so you can go about doing other things while your dough rises. I promise you, the wait is worth it!

First whip up the dough by warming milk and butter in your thermal cooker, then adding yeast, flour, cacao, sugar, cinnamon and mixed spice. After this, the dough needs to prove.

Below you can see the difference before and after proving (Step 3 of the recipe). I haven’t included a specific time for resting your dough, as this will vary greatly and will depend on environmental conditions. Sitting the dough outside on a warm day may see them ready to roll in 20-30 minutes, in colder places you may need to rest the dough in excess of an hour.

Once dough has doubled in size, knead in the chocolate chips, roll into a log shape and cut into 12-16 equal portions.

Roll each portion of dough into a ball, then place on a lined tray. Make sure your buns are just touching on the tray. This will encourage them to push each other up in height while they rise some more.

Leave to prove. Meanwhile, make your cross mixture by mixing flour and water. Pipe on top of the buns, then bake for 20 minutes. As soon as they come out of the oven, brush with a sugar glaze.

Try your best to resist digging in while hot, I bet you can’t!

For a decadent treat, enjoy with a Dalgona Coffee!

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close up double chocolate hot cross buns on tray
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5 from 13 votes

Double Chocolate Hot Cross Buns

Hot Cross Buns with a chocolate twist are the perfect treat to enjoy with a cuppa!
Prep Time20 minutes
Cook Time20 minutes
Resting time1 hour 20 minutes
Total Time2 hours
Course: Baking
Cuisine: Australian, English, Vegetarian
Keyword: Chocolate hot cross buns, Hot cross buns, Not cross buns, Thermomix hot cross buns
Servings: 16 HCBs
Calories: 233kcal



  • 350 g milk of your choice
  • 70 g salted butter
  • 2 tsp yeast heaped
  • 500 g bakers flour (or white spelt flour)
  • 50 g cacao powder
  • 50 g sugar
  • 2 tsp bread improver optional but recommended
  • 2 tsp cinnamon
  • 1.5 tsp mixed spice
  • 90 g chocolate chips (up to 200g if you want extra decadent buns!)


  • 80 g plain or spelt flour (see Notes on how to make choc crosses)
  • 85 g water


  • 1 tbs sugar
  • 1 tbs water



  • Place milk and butter in mixer bowl. Heat 2 minutes/37/speed 2/MC on.
  • Add yeast, flour, cacao powder, sugar, bread improver, cinnamon and mixed spice. KNEAD/3 minutes/MC on. If you are using sultanas instead of choc chips, add them after 2.5 minutes of the kneading time and continue to knead for the remaining 30 seconds.
  • Transfer dough to a silicon mat and wrap, or an oiled bowl and cover. Leave in a warm place until doubled in size.
  • When your dough has doubled in size, line a tray with baking paper.
  • Unwrap dough and turn out onto a lightly floured bench. Punch the air out of it, then gently knead in the chocolate chips. Don't take too much time to do this as the chocolate chips may start to melt and get a bit messy. Shape into a log and cut into 12-16 even portions.
  • Work each portion of dough into a round bun, placing each one onto the tray as you go, just touching each other. When all buns are shaped and on the tray, place the tray in a warm place and leave to rise to around 1.5 times their original size.


  • Pre-heat oven to 200°C.
  • Into mixer bowl place flour and water. Mix 10 seconds/speed 3/MC on.
  • Transfer mixture into a zip lock bag and seal. Snip off a small piece of one of the corners. Pipe mixture onto the tops of the buns to form your crosses.
  • Bake buns for 20 minutes.


  • Place sugar and water in mixer bowl. Heat 1.5 minutes/70/speed 1/MC on. Using a pastry brush, brush this glaze onto the hot buns while hot.


  • For chocolate crosses, reduce 80g flour to 65g, increase the 85g water to 100g and add 20g cacao powder.
  • For Not Cross Buns, simply skip the Crosses.
  • For an extra decadent choc HCB, increase choc chips to 200g!
  • Nutritional info is calculated with 90g choc chips, making 16 buns.


Serving: 1serve | Calories: 233kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 133mg | Fiber: 3g | Sugar: 9g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Claire T
Claire T
9 years ago

These turned out so well. Love that they weren’t overly sweet. Lovely and soft. I think a bun size of around 80g would be ideal as I made mine too large (but is that really a problem!!?!)

9 years ago

Yummy yummy! Great work Bec! Also freeze and defrost well.

9 years ago

Bec this is another one to keep really nice,light and easy Thanks

9 years ago

Have made a few times now and they are a big hit in our house!

9 years ago

These are fantastic. Very soft and tasty.

9 years ago

What could I use to make them gluten free? Thanks

9 years ago

Yumm These are delish! Thanks for another great recipe

9 years ago

Well don’t these look great.

9 years ago

I used buckwheat flour and followed the recipe exactly but the mixture is not doubling in size. It’s not increasing at all! Wrong flour? Help!

Jo W
9 years ago

I used Bread Flour and they worked fine….I’ll have to wait till my official taste tester tries one tomorrow for the real verdict 🙂

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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