Easter without the spicy, yeasty scent of baking dough feels wrong. But lately, the spice is being sidelined by cocoa. Hot cross buns with chocolate have basically taken over the supermarket shelves, and honestly, the traditionalists are fuming. Is it even a hot cross bun if there isn’t a single raisin in sight?
People get weirdly protective about their baked goods. Some argue that the "cross" is a religious symbol that shouldn't be messed with, while others just want a gooey, melted center when they toast their breakfast. It’s a messy debate. And a delicious one.
You’ve probably seen the arguments on social media. Every year, brands like Marks & Spencer or Waitrose release a "salted caramel and chocolate" version, and the comments section turns into a war zone. But here is the thing: chocolate versions are actually saving the category. Younger consumers aren't exactly rushing to buy peel-heavy, dried-fruit pucks. They want indulgence.
The Evolution of the Dough
Traditionally, these buns are an enriched dough. Think milk, butter, and eggs. The "hot" part refers to the spice—usually a heavy-handed mix of cinnamon, nutmeg, and allspice. When you pivot to hot cross buns with chocolate, the spice profile has to change. You can’t just dump chips into a fruit bun. It tastes like a mistake.
Good chocolate versions—the ones that actually rank high in taste tests—usually swap the citrus peel for cocoa powder in the dough itself. Or they use white chocolate to cut through the bitterness of a dark chocolate base. It’s a delicate balance. If the dough is too sweet and the chocolate is too cheap, you end up with a sugar headache by 9:00 AM.
British baker Paul Hollywood has been vocal about the technical side of this. He’s a stickler for the "cross." Most people think it’s just icing. It isn't. It’s a flour and water paste that gets baked onto the bun. When you're making a chocolate version, some bakers try to make the cross out of white chocolate or icing after baking. That is technically a tea cake, not a hot cross bun. If you want the real deal, that flour-paste cross needs to be there, providing that slightly chewy, matte contrast to the shiny, glazed bun.
Why We Are Obsessed With The Melt
Texture is everything. A raisin provides a little burst of moisture, sure. But a chocolate chip? That’s a structural game-changer.
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When you slice a chocolate hot cross bun and drop it in the toaster, the chocolate doesn't just warm up; it undergoes a phase change. It becomes a sauce. If you’re using high-quality dark chocolate with a high cocoa butter content, it saturates the crumb of the bread. It’s basically a portable pain au chocolat but with more soul.
Does it actually work with butter?
This is the controversial part.
Most people slather their hot cross buns in salted butter. With fruit, the salt highlights the sugar in the raisins. With chocolate, it’s even better. Salted chocolate is a classic flavor profile for a reason. However, if you use a cheap, oily margarine, the whole experience falls apart. The fat in the chocolate and the fat in the spread compete. It feels greasy. Use the good stuff. Get the grass-fed, slightly crunchy salted butter. It makes the chocolate taste "expensive."
The Supermarket Arms Race
Every year, the "Big Four" in the UK and retailers like Whole Foods in the US try to outdo each other. It’s become a bit of a circus. We’ve seen:
- Triple Chocolate (Cocoa dough, milk chips, dark chips)
- Chocolate and Orange (The classic Terry's vibe)
- White Chocolate and Raspberry (For the people who find dark chocolate too intense)
- Mocha (Coffee infused dough with chocolate chunks)
Last year, the luxury retailer Fortnum & Mason leaned into the trend but kept it classy. They know their audience. They didn't just throw in chips; they focused on the provenance of the cocoa. That’s the shift we’re seeing now. It’s not just about "chocolate flavor" anymore. It’s about 70% Valrhona or single-origin Ecuadorian chips.
Health and the "Easter Halo"
Let’s be real. Nobody is eating hot cross buns with chocolate for their health.
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But there is a nutritional difference to keep in mind. A traditional fruit bun is actually relatively low in fat, aside from the butter in the dough. The sugar comes from the dried fruit, which at least brings some fiber and potassium to the party.
Chocolate versions? They are calorie bombs.
A standard chocolate bun can easily clock in at 250 to 300 calories before you even touch the butter. If you’re watching your intake, the "mini" versions are your friend. Or, you know, just eat the bun and go for a walk. It's Easter.
The Baker’s Secret: Making Them at Home
If you want to win at life, stop buying the plastic-wrapped ones. Make them. It takes time because the dough is heavy and needs a long proof, but the result is incomparable.
The trick is the "windowpane test." Because you have so much fat and sugar in the dough, the gluten takes longer to develop. You have to knead it until you can stretch a piece of dough so thin you can see light through it without it tearing. If you don't do this, your chocolate buns will be dense like bricks.
And don't add the chocolate chips at the start!
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The friction from kneading creates heat. If you put the chips in early, they melt into the dough and turn it a muddy grey. You want to fold them in right at the end of the second rise. That way, they stay as distinct "pockets" of joy.
Dealing with the "Sticky Bottom"
The glaze is what makes or breaks a bun. Most recipes call for an apricot jam glaze. It’s fine. It’s functional. But for chocolate buns, try a simple syrup infused with a bit of vanilla bean or even a splash of bourbon. Brush it on the second they come out of the oven. The heat of the bun evaporates the water in the syrup, leaving behind a glass-like shine that isn't too sticky.
The Cultural Shift
We have to talk about why this is happening. Food traditions aren't static. They evolve. The original hot cross bun was likely a descendant of the "Alban Bun," created in the 14th century. It didn't have chocolate. It probably didn't even have much sugar.
But our palates have changed. We are a culture obsessed with dessert-for-breakfast. The hot cross buns with chocolate trend is just the latest iteration of that. It’s the same reason we have chocolate croissants and muffins that are basically cake.
Is it "wrong"? Maybe to a historian. But to someone looking for a bit of comfort on a rainy April morning, it’s exactly right.
Practical Tips for the Best Experience
- Don't Microwave Them: Just don't. It makes the bread chewy and the chocolate sweaty. Use a toaster or a grill (broiler).
- Check the Ingredients: If "vegetable oil" is higher on the list than "butter," put it back. You want real dairy.
- The Freezer Hack: These buns go stale fast because of the high moisture content. Slice them before you freeze them. You can pop a frozen slice straight into the toaster.
- Pairing: Drink black coffee or a strong Earl Grey. You need the tannins to cut through the richness of the chocolate.
Moving Forward With Your Batch
If you’re planning on buying or baking a pack this week, pay attention to the cocoa percentage. A bun with "milk chocolate" is going to be significantly sweeter and more "kid-friendly." If you want something that feels like a sophisticated adult snack, look for "dark chocolate" or "extra fruity and chocolate."
The best way to judge a brand is to look at the "cross." If it's neat, white, and perfectly centered, it's likely mass-produced by a machine. If it's a bit wonky and looks like it was piped by a human who might have been in a hurry, you’re probably getting a better, more artisanal product.
Next time you’re at the store, ignore the purists. Grab the chocolate ones. Just make sure you have enough butter.
Actionable Steps for Your Easter Weekend
- Audit your butter supply: Ensure you have high-quality salted butter (like Kerrygold or Le Gall) at room temperature before you start toasting.
- Check the labels: Avoid buns containing "chocolate flavored compound"—this is just palm oil and sugar. Look for "cocoa butter" and "cocoa mass."
- Try the "Double Toast": Toast once on a low setting to defrost and soften, then a second time on high to crisp the edges and melt the chips without burning the bread.
- Experiment with toppings: If you're feeling wild, a thin layer of cream cheese on a chocolate hot cross bun mimics the flavor of a black forest gateau. It’s a game-changer.