3 Ways to Make Hot Cross Buns (Classic, Triple Chocolate & Pizza!)
Right, we’re back in the kitchen for a bit of an Easter eggsperiment! You know I love a good food twist, so this time I took one classic hot cross bun dough and thought, “What happens if I split it into three… and get a little weird with it?” Spoiler: it works really well.
We’ve got your classic fruity hot cross buns (because tradition is tasty), then we throw in a triple chocolate version that’s basically dessert in bun form, and finally — brace yourself — a pizza-flavoured hot cross bun. Yep. It shouldn’t work… but it does.
Great fun to make, really easy once you’ve got the dough sorted, and a brilliant way to get a bit creative this Easter. Whether you’re baking with the kids, hosting brunch, or just fancy something different to slam in the toaster, this is a winner.
Makes: Approx. 12 buns (4 of each flavour)
Method
Step 1: Make the base dough
Bring 300ml full-fat milk to the boil, then remove from the heat and stir in 50g butter. Let it cool until it’s just warm to the touch.
In a large mixing bowl, combine:
- 500g strong bread flour
- 1 tsp salt
- 75g caster sugar
- 7g sachet fast-action yeast
Make a well in the middle and pour in the warm milk/butter mixture along with 1 beaten egg. Mix everything together with a wooden spoon, then bring it together with your hands until a sticky dough forms.
Step 2: Knead & first prove
Turn the dough out onto a lightly floured surface and knead for around 5 minutes until smooth and elastic.
Pop the dough into a lightly oiled bowl, cover with oiled cling film, and leave it somewhere warm for 1 hour, or until doubled in size.
Step 3: Divide and flavour
Once the dough has doubled, give it a light punch down, then divide it into three equal portions (about 330-340g each).
Classic Hot Cross Buns (1/3 of dough):
Add your sultanas, peel, orange zest and spices. Knead it all in until evenly distributed.
Triple Chocolate Buns (1/3 of dough):
Add cocoa powder and all the chocolate chips. Knead until nicely mixed through.
Pizza Buns (1/3 of dough):
Add sundried tomatoes, tomato purée, both cheeses and herbs. It’ll be a bit oily thanks to the tomatoes, but that’s extra flavour locked in!
Step 4: Shape & second prove
Divide each flavoured dough into 4 equal pieces (about 75g each) and roll into smooth balls.
Place onto lined baking trays, spaced apart. Cover loosely with oiled cling film or a clean tea towel and leave to prove again for 1 hour, or until puffed up.
Step 5: Add the cross & bake
Preheat your oven to 200°C (180°C fan) / Gas 6.
Mix plain flour with water to make a thick paste. Pipe crosses over each bun using a piping bag.
Bake for 18–20 minutes, until golden and cooked through. If you’re using two trays, the lower one may need a minute or two longer.
Step 6: Optional glaze (for the classic buns)
Warm up 3 tbsp of any jam and brush over the top of the classic buns only while still warm for that glossy bakery finish.
Serving Suggestions
- Classic buns: Toasted with butter or jam.
- Triple chocolate: Toasted and topped with Nutella and marshmallow fluff. Just wow.
- Pizza buns: Slice, toast, fill with sauce, pepperoni and mozzarella, then zap it in the microwave to melt it all together. You will not regret it.
Watch the Video!
Want to see this all come together in real time and witness the glorious cheese pulls and melty chocolate? Watch the full video on my YouTube channel (or scroll up, it’s embedded above). And of course, don’t forget to like, comment, and subscribe – it really helps!
Bonus Throwback: My First Ever Hot Cross Buns (feat. Bunny Suit!)
If you fancy a giggle, check out my original hot cross bun attempt here – I dressed up as a giant Easter bunny. No regrets, lots of crumbs and quite hot!
Give these a go and tag me if you try one (or all three!). It’s a fun way to show how versatile one dough can be. Happy Easter baking!
– Barry 🙂