Marriage’s Double Chocolate Hot Cross Buns recipe

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Using proven techniques and traditions passed down through six generations, Marriage’s was founded by twins William and Henry Marriage in 1824. They knew that consistent, quality baking requires the same passion mirrored in their milling process, which blends modern techniques with time-honoured expertise.

Sourcing locally where possible, Marriage’s mill the highest-grade wheat into award-winning flours. Their range includes artisanal, speciality, organic and traditional stoneground varieties for Britain’s artisan bakeries, chefs, and home bakers.

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This recipe makes approx 16 double chocolate hot cross buns

Prep time – 35 min + 2 hours

Baking time: 15 mins

You'll need

Mixing bowl, or stand mixer with dough hook
Baking tray covered in grease proof paper
Large plastic bag
Piping bag (or greaseproof paper/plastic bag)
Wire rack
Shower cap or tea towel

Ingredients

Stage 1 – for the dough:

465g Marriage’s Finest Strong White Bread Flour
(or Organic Strong White Bread Flour.)
37g dark cocoa powder
37g fresh yeast, or 2½ sachets easy-blend dried yeast
7g sea salt
70g unsalted butter (diced)
70g caster sugar
1 egg (large)
223ml water (tepid)
23g ground mixed spice
5g ground nutmeg
5g ground cinnamon

Stage 2 - 210g dark chocolate chips

Stage 3 – for the cross:

100g Marriage’s Finest Strong White Bread Flour
100ml water (cold)
3g salt
40ml vegetable oil

Stage 4 – for the glaze:

50g apricot jam
30ml water (hot)

Method

Put the flour, cocoa powder, sugar, salt, butter, mixed spice, nutmeg, cinnamon and the yeast into a large bowl and mix well. Make a well in the centre then pour in the tepid water and the egg. Mix well.
Turn the dough out onto a lightly floured work surface and knead thoroughly for 10 minutes until silky smooth. The dough can also be mixed and kneaded in a large electric mixer fitted with a dough hook – work on low for 1-2 minutes and medium for 6-8 minutes.
Now add the chocolate chips (stage 2), distribute evenly and knead.
Return the dough to the bowl and cover with a shower cap, or damp tea towel – this avoids a skin forming on the dough. Leave in a warm place for approximately 45 minutes.
Punch down the risen dough and turn out onto a lightly floured work surface. Divide the dough into 16 or 17 equal pieces, approximately 70g each, and shape into balls.
Set well apart on the baking tray then slip the tray into a large plastic bag (again this avoids a skin forming on the dough) and leave to rise as before until doubled in size – this could take 60-90 minutes.
Meanwhile heat the oven to 210ºC/410ºF/Gas Mark 6
To make the paste for the cross (stage 3), mix the flour, water, salt and vegetable oil to make a smooth thick paste that can be piped. Spoon into a greaseproof paper piping bag (or a small plastic bag) and snip off the tip. Uncover the buns and pipe a paste cross onto each.
Bake in the heated oven for 13 -15 minutes, watch that you don’t burn the bottoms.
Meanwhile, make the sticky glaze (stage 4) by heating the jam and water until dissolved. Boil for one minute then brush over the buns as soon as they are out of the oven. Transfer to a wire rack and leave to cool.