Bread · Uncategorized · Yeast Bread

Marmalade Chocolate Hot Cross Buns

Spices, candied orange peel and a decadent ball of chocolate ganache make these marmalade chocolate  hot cross buns outstanding.

A single hot cross bun sits on a black plate.  The bun is square and one end points towards the front of the plate so the cross looks like an x.  The white cross is tinged a little orange but contrasts with the golden crust of the bun. There is a small piece of candied orange peel at the bottom left side of the bun and there are several more small pieces of candied orange peel along the right side of the bun. There are also several chocolate spots at the bottom of the bun.

My sister always hated raisins. She thought they looked too much like chocolate chips so it was deceptive to use them.

I’ve never shared my sister’s dislike for raisins but I do love chocolate and orange. So I made a new twist on hot cross buns.

Twelve hot cross buns fresh from the oven in the pan.  A small amount of parchment paper is visible at the back of the pan in the top of the photo.  There are three buns in each row and there are four rows of buns. Each bun is crossed horizontally and vertically with a cream white colored band. The golden buns are glazed with marmalade and small bits of peel are visible on top of the buns.with

Traditional hot cross buns have a buttery dough with raisins topped by a cross. These hot cross buns start with that buttery dough spiced with ginger, allspice, mace, nutmeg, cinnamon, marmalade and orange zest.

I’ve replaced the raisins with candied citrus peel and wrapped the dough around balls of chilled chocolate ganache. Brush the tops of the warm buns with warmed marmalade for a chocolate orange treat.

The top view of a single hot cross bun on a black plate. The cream colored cross contrasts with the glossy golden crust of the bun. The words Marmalade Chocolate Hot Cross Buns are at the top of the photo.

They were a hit with my friends who said the chocolate centers were “the bomb.”

Yield: 12 buns

Marmalade Chocolate Hot Cross Buns

Marmalade Chocolate Hot Cross Buns


Bread dough

  • 5 ½ tablespoons unsalted butter cut into small pieces (75 g)
  • 4 cups bread flour (500 g)
  • 2 ¼ teaspoons yeast (one 7 g packet)
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • ¾ teaspoon mace
  • ¼ teaspoon cloves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • zest of 2 oranges
  • 1 ¾ cups dried citrus peel cut into raisin sized pieces (217 grams)
  • 1 teaspoon salt
  • 1 ¼ cup + 2 ½ tablespoons whole milk (275 ml)
  • 1 tablespoon marmalade


  • 1 bar of fine semi-sweet chocolate (100 g)
  • ⅓ cup heavy cream (75 ml)


  • ⅓ cup flour
  • 4 - 5 tablespoons water


  • 3 tablespoons marmalade
  • 1 tablespoon water



  1. Rub butter into flour with fingers until the mixture resembles bread crumbs.
  2. Mix in remaining dry ingredients except the candied citrus peel.
  3. Mix together milk and marmalade and add to dry ingredients. Mix together until dough comes together. Then knead for 10 minutes until dough is no longer sticky.
  4. Cover bowl with a damp towel or plastic wrap and let rise until double (about 1 hour).
  5. Remove the dough from the bowl and flatten into a rectangle. Sprinkle candied citrus peel over the top. Fold over and sprinkle candied peel over the top. Keep folding and sprinkling until all the peel is kneaded into the dough.


  1. Put cream in a microwaveable bowl and heat for 1 minute (until scalding hot).
  2. Add chopped chocolate and let sit 1 minute.
  3. Stir until smooth. Refrigerate for 30 minutes


  1. Roll the chocolate into 12 equal balls and chill until dough is fully risen.
  2. Line a baking tray with baking parchment. Divide dough into 12 equal pieces.
  3. Flatten out each piece and place a chocolate ball in the center of the dough. Pinch the dough together to encase the chocolate and then place seam side down in the baking pan. Do this with all the rolls and arrange them so there is about 1/2 inch space between them.
  4. Cover with a damp towel and let rise again for about 45 minutes.


  1. Mix flour and just enough water to form a thick paste the is pipeable (like frosting). Place in a piping bag with round tip (5mm)
  2. Start on one side of your pan and pipe a line across the entire row of buns without stopping. Repeat on each row so that the buns all have crosses.
  3. Bake in a preheated 400° F (200°C) oven for 25 minutes until deep golden brown.
  4. Transfer the buns to a wire rack to cool while you make the glaze.


  1. Mix water and marmalade together and heat in a microwave until very hot. (1 minute).
  2. Strain the mixture and brush over hot buns.


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