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Schwartz chocolate orange hot cross buns recipe

Schwartz chocolate orange hot cross buns recipe

1 rating

These delicately spiced, Schwartz Chocolate Orange Hot Cross Buns are a delicious spin on the traditional Easter buns and are sure to be a hit at any time of the year. See method

  • Serves 12
  • 20 mins to prepare and 15 mins to cook
  • 292 calories / serving


  • 2 tsp Schwartz Ground Cinnamon
  • 1 tsp Schwartz Ground Nutmeg
  • 50g Whitworths Chopped Sayer Dates
  • 50g Whitworths Juice Locked Raisins
  • 20g Whitworths Sunshine Sultanas
  • 450g strong white flour, sifted 
  • 1 tsp salt
  • 4 tsp yeast
  • 80g dark chocolate, chopped
  • Zest of 1 large orange
  • 50g golden caster sugar
  • 50g salted butter, softened
  • 150ml semi-skimmed milk, warm
  • 1 large egg beaten

For the cross

  • 50g plain flour, sifted

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 21%
  • Sugars

    15g 16%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 46.8g Protein 7.8g Fibre 2.8g


Pour the flour, salt, yeast and spices into a large mixing bowl. Stir in the caster sugar, sultanas, dates, raisins, chocolate chunks and orange zest. Mix well and then create a well in the centre of the bowl. Add the butter into the well and pour the milk and water over the butter, followed by the beaten egg. Mix it all together until it becomes dough. If the mix is too dry, add more milk.

Cover the bowl with cling film and set it aside for 2 hours to rise in room temperature – it should double in size. Then place the dough on a clean work surface and punch out the air. Divide the mixture into 12, using a palette knife and shape each section into round rolls. Place them on a baking sheet – allowing room for expansion – and cover them with cling film. Allow them to rise again until they double in size again.

Make your crosses using a piping bag. Add enough water to the flour to make a thick paste, then pipe the shapes you wish onto the top of the buns. Preheat your oven to 220°C/gas mark 7 and bake the buns for 15 minutes.

Make the glaze in a small saucepan by slowly melting together the sugar, vanilla extract and water over a medium heat, until the sugar granules have dissolved and you have a clear syrup. Brush the buns with the glaze as soon they come out of the oven, while they are still warm. Then cool them on a wire rack.

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