Serves: 9
Time: 4 hours 

Recipe by Thando Manyoni

Indulge in the rich, scrumptious flavours of our Chocolate Hot Cross Buns, a delightful twist on the traditional Easter treat. This recipe combines pillowy-soft dough, luscious chocolate chunks, and aromatic spices to create a mouth-watering fusion of taste and texture. The distinct cross atop each bun symbolizes the season, while the tender crumb and irresistible chocolate meld together in a celebration of indulgence. Enjoy these heavenly Chocolate Hot Cross Buns warm, fresh from the oven, with a generous slather of butter for an ultimate Easter experience.


  • 1 cup warm milk 
  • 2 tsp instant dried yeast 
  • ½ white sugar 
  • 3 ¾ Golden Cloud Cake Flour 
  • 1/3 cocoa powder 
  • 1 tsp vanilla essence 
  • ¾ tsp salt 
  • ½ tsp cinnamon 
  • 1 large egg 
  • 5 tbsp butter 
  • Beacon mmmMallow Eggs of your choice – cut into small pieces
  • 2x 80g Beacon Midnight Velvet


  • ¼ cup sugar 
  • 3 tbsp boiling water
  • ¼ cup sugar 
  • 3 tbsp boiling water


  1. In a jug combine the milk, yeast, and one tablespoon of the sugar. Let it sit for 5 minutes or until foamy
  2. Add the remaining sugar, flour, cocoa powder, cinnamon, vanilla, salt, and, mmmMallow bits and egg. Knead until a slightly sticky dough. Add in the butter and knead until fully incorporated. 
  3. Knead for 15 minutes until the dough bounces back when pressed. Pull the dough out the bowl onto a clean workbench and flatten it out. Scatter the  on the dough, and work them into the dough. Form the dough into a ball. 
  4. Place in a bowl and cover with a cloth. Proof until doubled in size. 
  5. Preheat the oven 180C and prepare a square baking tray
  6. Pull the dough onto your work surface and cut into 9 even pieces. Roll into the tight balls and arrange in the baking tray. Cover with a damp cloth and proof until doubled in size.
  7. Bake the buns for 20-25 minutes. 
  8. While the buns are baking, mix together the ingredients for the glaze. 
  9. Brush the buns with the glaze as soon as they come out the oven. Allow the buns to cool
  10. Melt the chocolate and transfer to a piping bag, cut the tip and pipe a cross on each of the cooled buns. 
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