Bake Sale: Hot Cross Buns

  • Pin It
  • print
  • email to a friend
By Stefani Pollack

What could make a traditional hot cross bun better?  The answer, of course, is chocolate!  This recipe yields vanilla almond flavored hot cross buns stuffed with chocolate and chopped fresh strawberries.  The cocoa powder cross adds an extra touch of chocolate and creates a striking presentation.  Bake the buns in festive cupcake liners to complete the look.

Yield: 18 cupcakes

Cupcake Ingredients:
1 cup warm milk
5 teaspoons active dry yeast
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 cups all-purpose flour
1 teaspoon salt
½ cup + 2 tablespoons unsalted butter, cold
2 large eggs
1 tablespoon vegetable oil
1 cup semisweet chocolate chips
5 large strawberries, finely chopped

Crossing Paste Ingredients:
½ cup all-purpose flour
¼ cup cocoa powder
½ cup sugar
½ cup whole milk

Cupcake Directions:
In a small bowl, mix together milk, yeast, one teaspoon of the sugar, vanilla extract, and almond extract.
Let stand for five minutes or until foamy.
In a large bowl, mix together, flour, salt, and the remaining sugar.
Cut butter into small pieces and use your hands or a pastry blender to mix into the dry ingredients until it forms a coarse meal.
Add eggs and yeast mixture to the large bowl.
Stir until the dough begins to stick together.
Place dough on a floured surface and knead until it is smooth and elastic.
Pour oil into a large bowl.
Roll the ball of dough in the oil.  Cover and place in a warm place until it doubles in size, about an hour.
Measure balls of dough about 1.5 ounces (To see if the balls are the correct size for your liners, place a ball in a liner.  It should fill the width of the liner and come about ¾ of the way to the top.)
Press the balls into flat circles.
Place about 10 chocolate chips and a small handful of strawberries into the center of each circle.
Fold each circle’s dough completely around the fillings and be sure to seal on all sides. Form the circles back into round balls and place them in cupcake tins fitted with cupcake liners.
Loosely cover cupcake tins and place in a warm place to rise until doubled in size (about one hour).

Crossing Paste Directions:
Preheat oven to 400 F.
In a small bowl, mix flour, cocoa powder, and sugar.
Stir in milk a little bit at a time until the mixture forms a thick paste.
Reseal any of the cupcakes that may have opened up during the rise.
Pipe crosses on top of the unbaked cupcakes.
Bake for 15 minutes or until the tops are lightly golden.

Read More From Bake Sale.

You May Also Like These Blogs:

You May Also Like These Recipes:

Leave a Comment

Reader Comments:


love her cookware. I record her shows and then get the recipies later. they are so easy to do. and are real good. My next agenda is to get her cookbooks.

By Joanne Papp on April 24, 2012


Is that the old fashioned recipe for hot cross buns

By Bonnie Rolle on April 10, 2012


I was wondering if you might come out with a healthy cookbook with low fat & sugar?

By sharon ross on April 05, 2012


These stuffed hot cross buns sound heavenly smile

By lynn on April 05, 2012

Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts


love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am