Chocolate and Orange Hot Cross Buns

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 35mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    233
based on 1 ratings

A twist on the classic spiced bun these hot cross buns are bursting with chocolate chunks and fruit peel.

recipe updated Mar 19, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    60 g
  • Egg icon
    Egg
    2
  • Dried apricots icon
    Dried apricots
    100 g
  • Orange icon
    Orange
    1
  • Bread flour icon
    Bread flour
    500 g
  • Cocoa powder icon
    Cocoa powder
    15 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Caster sugar icon
    Caster sugar
    40 g
  • Salt icon
    Salt
    ½ teaspoon
  • Whole milk icon
    Whole milk
    225 g
  • Candied citrus peel icon
    Candied citrus peel
    50 g
  • Chocolate chips icon
    Chocolate chips
    50 g
  • All purpose flour icon
    All purpose flour
    50 g
  • Cocoa powder icon
    Cocoa powder
    1 tablespoon
  • Orange juice icon
    Orange juice
    60 g
  • Apricot jam icon
    Apricot jam
    2 tablespoons
  • Water icon
    Water
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Small bowl

Step preview

  1. Flour a clean baking sheet
  2. Attach the K-Beater
  3. Add bread flour, cocoa powder and unsalted butter to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 1 min, Speed 3
  6. Then add dried yeast, caster sugar and salt to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted - 30 sec, Speed 3
  8. Then add whole milk, egg, candied citrus peel, chocolate chips, dried apricots and orange to the Cooking Chef XL Bowl
  9. Attach the Dough Tool
  10. Mix with splashguard fitted - 9 min, Speed Min
  11. Remove the Dough Tool
  12. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  13. Transfer dough to lightly floured surface
  14. Flatten the dough carefully with your wrist
  15. Take the far edge and roll it back towards you
  16. Gently roll the dough into a sausage shape, being careful to apply even and gentle pressure
  17. Divide the dough into 16 equal pieces
  18. Cover with kitchen towel
  19. Let rest - 10 min
  20. Take one piece of dough, place it under the palm of your hand
  21. Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a roll shape
  22. Repeat this action with the rest of the dough pieces
  23. Transfer dough balls to baking sheet and cover
  24. Let rest until doubled - approx 1 hr
  25. Pre-heat oven - 200°C
  26. Add all purpose flour, cocoa powder and orange juice to a clean small bowl
  27. Mix with tablespoon until combined
  28. Transfer content of small bowl to piping bag
  29. Pipe a cross on the top of each bun
  30. Bake - 20 min, 200°C
  31. Add apricot jam and water to a clean small bowl
  32. Mix with teaspoon until combined
  33. Whilst the buns are still hot use a pastry brush to glaze the buns with apricot jam
  34. Let cool
  35. Serve
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