Benny’s chocolate hot-cross buns

Is there anything better than fresh hot-cross buns? Maybe hot-cross buns with chocolate baked into them courtesy of Chef Benny Masekwameng! Give his recipe a try and let us know what you think!

Yields 16

Main ingredients

  • 675 grams self-raising flour
  • 1 tsp.  salt
  • 1 tsp. ground cinnamon
  • ½ tsp. mixed spice ground ginger
  • ½ tsp. grating nutmeg
  • 60 ml brown sugar
  • 80 ml mixed peel
  • 60 ml sultanas
  • 50ml chocolate nibs
  • 8 ml yeast
  • 1 cup warm milk
  • 100 grams soft butter
  • 2 extra large eggs, beaten


  • 125 ml sugar
  • 1 cup boiling water


  • 125 ml self-raising flour
  • 1 tbsp butter
  • 1 ml baking powder
  • 125 ml milk
  • 1 sachet dried yeast



  • Mix all the dry ingredients into a bowl. Stir through peel, chocolate and raisins.
  • Mix wet ingredients and yeast in a jug and whisk to combine.
  • Make a well in the centre of dry ingredients and add milk mixture.
  • Mix well to form a soft dough.
  • Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic. Set aside to rise until doubled in size.
  • Knock dough back and divide into 16 small balls.
  • Place balls on a greased baking tray slightly apart (about 2cm).
  • Set aside to rise in a warm place until doubled in size.


  • Mix flour, butter and baking powder with enough water to make a slightly runny paste.
  • Spoon paste into a piping bag (or Ziploc bag with the tip snipped off).
  • Pipe thin crosses onto buns.
  • Preheat oven to 180°C.
  • Bake for 20-25 minutes or until golden and cooked through.
  • Mix glaze ingredients together and brush hot buns with glaze.
  • Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze.
  • Remove and cool on a wire rack.

Enjoy with a spread of butter, peanut butter, marmalade or just plain!