Sourdough Chocolate Hot Cross Buns take the Easter bake you know and flip it on its head. With rich chocolate, juicy cherries, and a glossy glaze, these buns are far from a classic Easter recipe - think Black Forest Gateau meets soft, pillowy enriched sourdough. Perfect with a slather of butter, they're the indulgent twist your Easter table needs.
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Easter Classic With More Than One Twist
Traditional hot cross buns are great, but... sometimes, a little twist (or three) makes baking even more exciting. These beauties bring Easter tradition into new territory with the tang of sourdough, deep chocolate in two ways, and bursts of juicy cherries.
Once a Good Friday staple, hot cross buns are now just as likely to make an appearance on Easter Sunday-or any time in the month leading up to it (because why wait?). If you love a spin on the classic sourdough hot cross buns, we've got plenty more creative takes to try!
Head to Easter Sourdough Recipes for more ideas! And if you fancy a more traditional sourdough with similar flavours, try our Chocolate Cherry Sourdough Bread.
Ingredient Notes
Here's everything you will need for this hot cross bun recipe:
- strong white flour: a.k.a. bread flour with at least 12% protein content. Whilst you can use all-purpose flour, your buns may turn out a little flat.
- unsweetened cocoa powder: if you want them deep, dark brown, use Dutch processed cocoa.
- light brown sugar: may be replaced with dark brown sugar.
- salt.
- milk: we used full-fat dairy milk.
- egg: we used a large egg in the UK, so you may need an extra-large large in the US.
- active sourdough starter: 100% hydration. You will need a very active and bubbly starter for this enriched dough.
- unsalted butter: softened.
- dark chocolate chips: also known as semi-sweet chocolate chips.
- dried cherries: you may replace them with glacé cherries or other dried fruit. A mixture of orange zest and candied orange peel makes a great alternative. And if you have extra cherries, try our Sourdough Discard Cherry Scones!
- caster sugar: or granulated white sugar, for the glaze.
How Does Cocoa and Mix-Ins Affect Sourdough?
Adding cocoa and mix-ins to sourdough isn't just about flavour-it changes how the dough behaves, too.
- Sourdough Hydration needs a boost because cocoa powder absorbs more water than flour, and those dried cherries will soak up even more as the dough rests.
- Bulk fermentation can slow down slightly due to the caffeine in cocoa (sounds odd, but it's true!), Although the extra sugar in this recipe helps balance things out.
- Dough texture also shifts-cocoa's natural tannins tighten the gluten, making it feel stiffer and less stretchy than a classic sourdough.
- And when it comes to baking, don't rely on colour to judge doneness-these buns won't turn golden brown, so keep an eye on them to avoid overbaking!
Mix It Up: Turn Your Sourdough into a Flavour Adventure.
Step-By-Step Method
These sourdough chocolate hot cross buns take 2 days to make, so make sure to start early, as this recipe is made without any commercial yeast, and benefits from long fermentation time and cold retardation overnight!
DAY 1: Mix The Dough and Bulk Ferment
1. First thing in the morning, feed your sourdough starter and leave it in a warm place to at least double in volume.
2. In a bowl of a stand mixer, combine the strong flour, cocoa powder, sugar and salt.
3. Add the milk, egg and sourdough starter, and run your mixer, fitted with a dough hook attachment, for 5-6 minutes until shaggy dough forms, but all the flour is hydrated.
4. With your stand mixer still running, a little bit at a time, start adding butter, and mix for another 8-10 minutes, until you have a soft and elastic dough that passes the windowpane test.
5. Scoop the dough into a clean large bowl, cover with cling film (plastic wrap) or a damp tea towel and let the dough rest in a warm space for 30 minutes.
6. After 30 minutes, perform a set of coil folds to redistribute the wild yeast, then cover and leave the dough for another 30 minutes. Repeat the coil folds once again and leave the dough for 30 minutes.
7. On the third set of folds, mix in the cherries and chocolate chips, by scattering the mix-ins on the surface and stretching and folding the corners of the dough over. Alternatively, use the sourdough lamination method for better distribution.
Alternative Way To Add Mix-Ins: Lamination
For better distribution of cherries and chocolate chips, try laminating sourdough. Here's what to do:
1. Stretch the dough out into a rectangle onto a work surface spritzed with water, without tearing it.
2. Scatter a portion of the mix-ins over, and fold the left edge over, then the right edge over, forming a pamphlet.
3. Scatter the rest of the ingredients over the long rectangle, and fold the top and then the bottom sides over.
4. You are now left with a parcel of laminated dough with mix-ins. Place it back into the bowl, and carry on with the recipe.
***
After adding the mix-ins, let the covered dough bulk rise undisturbed in a warm spot for 4-6 hours. It should increase in volume by about 60-70%.
When sourdough finishes its bulk fermentation, place the dough in the fridge overnight (8-10 hours).
DAY 2: Shape, Proof and Bake
1. The next day, line a large baking tray with baking paper. You will ideally want one with high rims (like a roasting tray), in order to cover the shaped sweet buns without the cover touching the tops.
2. Scoop the chilled dough out onto a lightly floured work surface.
3. Divide the dough into 12 equal pieces. Shape each piece into a tight ball, tucking in the bottom to create a smooth top.
4. Place the balls, seam side down, on a parchment paper-lined dish. Cover with cling film or a tea towel and leave in a warm spot to rise for approx 3-4 hours. If you are using a baking sheet, cover the buns with a lightly oiled cling film. The buns may not double in size, but should puff up considerably.
5. Preheat the oven to 200°C (390°F).
6. In a small bowl, mix together the flour with enough water to make a thick paste, then add it to a small piping bag with a thin nozzle. Pipe crosses over the top of the buns.
7. Place the hot cross buns in the oven and bake for 22-25 minutes.
8. Whilst the buns are in the oven, mix sugar and water for the glaze in a small saucepan. Warm on low heat, stirring until sugar dissolves. Simmer for a few moments, then take it off the heat.
9. Brush the baked buns with sugar glaze and leave them to cool on a wire rack for 20 minutes before eating.
10. These sourdough chocolate hot cross buns are best the day they are baked, slathered with butter or cream cheese.
Serving Suggestions
These Sourdough Chocolate Hot Cross Buns are pure indulgence, so why stop at just butter? Try them toasted with a generous spread of mascarpone, cream cheese or clotted cream for an extra touch of luxury.
Feeling adventurous? Slice them in half and use them as the base for a next-level ice cream sandwich.
Storage
These Sourdough Chocolate Hot Cross Buns are best enjoyed fresh, but if you have leftovers, here's how to keep them at their best.
Store them at room temperature in an airtight container for up to two days. For longer storage, freeze them in a freezer-safe bag or container.
When you're ready to eat, thaw at room temp and, if you like them warm, pop them in the oven for a few minutes to bring these sourdough buns back to their soft, chocolatey glory!
More Sourdough Recipes For Easter
Looking for more sourdough recipes for Easter? You must try our Sourdough Carrot Cake and Sourdough Easter Bread from Italy next! Here are some more ideas:
Sourdough Chocolate Hot Cross Buns
Equipment
- Stand Mixer Fitted With A Dough Hook Attchment
- large baking tray measuring appoximately 32 x 24cm (9 x 13 inches)
- Piping Bag With Small Nozzle
Ingredients
For The Hot Cross Bun Dough:
- 430 g strong bread flour with at least 12% protein content
- 20 g unsweetened cocoa powder
- 55 g light brown sugar
- ½ teaspoon salt
- 250 ml milk
- 1 egg large
- 150 g active sourdough starter 100% hydration
- 60 g unsalted butter softened
Mix-Ins:
- 100 g dark chocolate chips
- 80 g dried cherries
For The Crosses:
- 45 g flour
- 40-45 ml water
For The Glaze:
- 50 g caster sugar or granulated sugar
- 2 tablespoon water
Instructions
DAY 1:
- First thing in the morning, feed your sourdough starter and leave it in a warm place to at least double in volume.
- In a bowl of a stand mixer, combine the strong flour, cocoa powder, sugar and salt.
- Add the milk, egg and sourdough starter, and run your mixer, fitted with a dough hook attachment, for 5-6 minutes until a rough dough forms, but all the flour is hydrated.
- With your stand mixer still running, a little bit at a time, start adding butter, and mix for another 8-10 minutes, until you have a soft and elastic dough that passes the windowpane test.
- Scoop the dough into a clean large bowl, cover with cling film or a damp kitchen towel and let the dough rest it in a warm spot for 30 minutes.
- After 30 minutes, perform a set of coil folds to redistribute the wild yeast, then cover and leave the dough for another 30 minutes. Repeat the coil folds once again and leave the dough for 30 minutes.
- On the third set of folds, mix in the cherries and chocolate chips, by scattering the mix-ins on the surface and stretching and folding the corners of the dough over. Alternatively, use the sourdough lamination method for better distribution (you can find detailed instructions and photos in the article above).
- After adding the mix-ins, let the covered dough rise undisturbed in a warm spot for 4-6 hours. It should increase in volume by about 60-70%.
- Place the dough in the fridge overnight.
DAY 2:
- The next morning, scoop the dough out onto a lightly floured kitchen surface.
- Divide the dough into 12 even-sized pieces. Shape each piece into a tight ball, tucking in the bottom to create a smooth top.
- Place the balls, seam side down, on a baking parchment-lined baking tray (ideally with high rims, so you can cover the dish without touching the tops of the balls). Cover with cling film or a tea towel and leave in a warm spot to rise for approx 5-6 hours. They may not double in size, but should puff up considerably.
- Preheat the oven to 200°C (390F).
- Mix together the flour with enough water to make a thick paste, then add it to a small piping/icing bag with a thin nozzle. Pipe crosses over the buns.
- Place the hot cross buns in the oven and bake for 20-25 minutes.
- Whilst the buns are in the oven, mix sugar and water for the glaze in a small saucepan. Warm on low heat, stirring until sugar dissolves. Simmer for a few moments, then take it off the heat.
- When the buns are cooked, brush them with sugar glaze and leave them to cool for 20 minutes before eating.
- These sourdough chocolate hot cross buns are best the day they are baked (especially, warm) slathered with butter or cream cheese.
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