Schoko Hot Cross Buns

Even if this Easter may be quite different from what we are used to, there is one thing we do not want to miss: a hearty Easter breakfast. Not, as usual, with the whole family and many friends, but still with everything that goes with it. Together with Becks cocoa, we have therefore already started planning the Easter brunch and baked the most delicious chocolate hot cross buns. They passed the test baking round with flying colors and thus directly secured a premium place on the breakfast table.

Instead of preparing everything in supersize, we love to serve a selection of small fine things. Then there’s something for everyone, and especially now that our brunch club will be reduced to a minimum, a colorful variety still comes about. Snacks before Stacks has always been our motto. And we seem to have a certain feel for trends, because snackification (the tendency to eat several small meals instead of one big one) is literally on everyone’s lips right now. Lots of small dishes and everyone brings something. That’s how we prefer to enjoy. And we’re already looking forward to being able to do that again in a big way soon. Then we’ll just have to bake these chocolate hot cross buns again, because they’re made for sharing.

Hot Cross what?

If you’re strict about tradition, British Easter rolls can only be eaten on Good Friday. Of course, the small pieces owe their name to the characteristic cross, which is created by spraying a flour paste on them before baking. Annalena first got to know the fine buns during her au pair year in London and can therefore testify: long before the Easter season begins, all bakeries, cafés and supermarkets exude the scent of hot cross buns. This is created by the use of mixed spice and a potpourri of dried fruits.

Organic cocoa from Becks cocoa

Admittedly, we are not the biggest fan of raisins, raisins and co. in pastries. So we prefer our self-created chocolate variant with the great organic cocoa from Becks cocoa. For a long time now, we have only been able to enjoy Michael Beck’s fair-trade cocoa in our cups. Thanks to the huge assortment from marzipan to mint, it doesn’t get boring either. In winter, the Om-Chai warms us up, and in summer we sip a frappé. Baking cakes with it is also great, as we have already proven to you in the past with this hot chocolate tartlet.

All varieties contain organic raw materials and plenty of flavor, but no artificial additives. And it gets even better. The cocoa is produced in Bavaria and packaged there in sustainable tin cans. 100% recyclable. One plus with asterisk! And maybe just the Easter gift you are looking for now. We, for one, are happily shipping the Criollo cocoa we used for our Hot Cross Buns this Easter. Along with the promise of catching up on Easter brunch in the usual big way with snack choices to match.

Of course, the buns taste best warm from the oven and with salted butter. Briefly warmed up in the toaster we found them but even two days after baking still quite famos. And if you have any left over even then, freezing them works just as well.

Chocolate Hot Cross Buns

  • 45 g butter
  • 250 ml milk
  • ½ cube yeast or 1 packet dry yeast
  • 60 g sugar
  • 450 g flour
  • 50 g cocoa powder, e.g. Criollo from Becks cocoa
  • 1/2 teaspoon salt
  • 1 egg
  • 100 g dark chocolate
  • 50 g dried cherries (or more chocolate) also
  • 45 g flour
  • 5-6 tablespoons water
  • 4 EL Goldsirup oder Ahornsirup
  1. Heat milk and butter in a saucepan briefly to lukewarm (never boil!). Add yeast and sugar and dissolve in it. Set aside for 10 minutes until small bubbles form on the surface.
  2. Mix the flour, cocoa powder and salt in a large bowl. Add the yeast milk and egg and knead either with your hands or the dough hooks of the mixer for a good 10 minutes to form a smooth, pliable dough. Then form into a ball and let rise, covered, in a warm place for about 1 hour.
  3. Use a knife to chop the chocolate and dried cherries, if using, into small pieces. Remove the dough from the bowl and knead thoroughly on a floured work surface, incorporating the chocolate and cherries. Return to the bowl and let rise again for at least 30 minutes.
  4. Knead the dough well again and divide it into 12 equal pieces (approx. 75-80 g each). Roll these into small rolls (either between both hands or with one hand on the work surface in a circular motion) and place them 2-3 cm apart on a baking sheet lined with baking paper. Cover with a tea towel and let rise again for 30 minutes.
  5. In the meantime, preheat the oven to 200 °C top/bottom heat. Mix 45 g flour with 5-6 tablespoons water until smooth. Fill this into a piping bag. Then pipe the paste onto the buns in a criss-cross pattern before placing them in the preheated oven for 15-20 minutes.
  6. Bring the syrup to a boil in a small saucepan and brush the Hot Cross Buns with it as soon as they come out of the oven. Best served still warm with salted butter.You can get Criollo and Co from the Becks cocoa online store, just click here.
    As always, have a great Sunday and make yourselves comfortable.

Annalena&Johanna