Lisa Faulkner’s choc chip hot cross buns recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 25 min
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  • Lisa Faulkner’s choc chip hot cross buns are delicious and easy to make. With a soft buttery dough, these hot cross buns are given a naughty chocolate twist with rich dark chocolate chips added to the dough before baking. This recipe makes 12 regular-sized hot cross buns. Serve warm, cut in half and spread on some butter.


    • For this Easter recipe
    • you will need:
    • 200ml milk
    • 100g unsalted butter
    • zest 1 orange
    • 20g fresh yeast
    • 50g golden caster sugar
    • 450g strong white bread flour
    • ½tsp salt
    • 2 eggs, beaten
    • 150g dark chocolate chips
    • For the crosses:
    • 3 tbsp plain flour
    • pinch salt
    • 50g caster sugar


    • In a pan, bring the milk, butter and orange zest to a simmer then remove from the heat and leave to cool. Whisk in the yeast and half the sugar and set aside.

    • Put the remaining sugar, the flour and salt into the bowl of a free-standing mixer, fitted with dough hook, then pour in the milk and yeast mixture and the eggs. Knead for 3 mins on a low speed, then turn the speed up to the next highest setting and knead for a further 6 mins.

    • Tip the dough into a large bowl, cover and leave to rise for 1½ hours, until doubled in size.

    • Turn the dough out onto a lightly floured work surface and flatten into a large rectangle. Scatter the chocolate chips over the dough then fold everything into the centre and knead for a couple of minutes until the chocolate is evenly distributed. Divide the dough into 12 equal pieces and roll each into a smooth ball.

    • Put the buns on two baking trays lined with greaseproof paper, leaving a little space in between each one. Cover the trays with a clean tea towel and leave to rise for an hour until the dough has doubled in size. Preheat the oven to 200C/gas 6.

    • For the crosses, mix the flour and salt with enough cold water to make a stiff paste then spoon into a piping bag fitted with a 3mm plain nozzle. Pipe a cross onto each bun then bake for 18–20 mins until golden brown.

    • While the buns are baking, pour the sugar into a small saucepan with 50ml water and boil for 3–4 mins until syrupy. Once the buns are cooked, brush with the glaze while still warm, then leave to cool completely.

    Top tip for making Lisa Faulkner’s choc chip hot cross buns

    Store your hot cross buns in an airtight container for up to 2 days.

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