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Choc-mint hot cross buns

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free

Choc-mint fans, this choc hot cross bun recipe is for you! Make this decadent batch from scratch and watch them disappear.

  • Serves16
  • Cook time30 minutes
  • Prep time30 minutes, (+ cooling & 1 1/2 hours standing time)
Choc-mint hot cross buns


  • 1 cup (250ml) choc-mint flavoured milk
  • 40g butter, chopped
  • 2 tsp (1 sachet/7g) dried yeast
  • 3 3/4 cups (560g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/4 cup (55g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 tsp peppermint essence
  • 100g mint chocolate, coarsely chopped
  • 35g Nestlé Peppermint Crisp chocolate bar, coarsely chopped
  • 4 Arnott’s Mint Slice biscuits, coarsely chopped
  • 1 tsp gelatine powder
  • 1 tbs caster sugar, extra
  • Assorted choc-mint Easter eggs, chocolates and chocolate bars, sliced, to decorate

Flour paste

  • 1/3 cup (50g) plain flour
  • Green food colouring

Nutritional information

Per serve: Energy: 1085kJ/260 Cals (12%), Protein: 7g (14%), Fat: 7g (10%), Sat Fat: 4g (17%), Sodium: 24mg (1%), Carb: 40g (13%), Sugar: 12g (13%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the milk, butter and 1/3 cup (80ml) water in a small saucepan over low heat. Cook, stirring occasionally, for 2 mins or until the butter just melts. Set aside to cool slightly. Add the yeast and whisk to combine.

  2. Step 2

    Combine flour, cocoa powder and sugar in a large bowl. Add the milk mixture, egg and peppermint essence and stir until well combined. Use an electric mixer fitted with a dough hook to knead on medium speed for 10 mins or until smooth and elastic. (Alternatively, turn the dough onto a lightly floured surface and knead for 10 mins or until smooth and elastic.) Transfer the dough to a greased bowl. Loosely cover and place in a warm, draught-free place for 1 hour or until the dough doubles in size.

  3. Step 3

    Preheat oven to 200°C. Line a 22cm (base measurement) square cake pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Add chopped mint chocolate, Peppermint Crisp and biscuit and gently knead into dough until just combined. Divide dough into 16 even portions. Roll each portion into a ball and arrange side-by-side in lined pan. Cover and place in a warm, draught-free place for 30 mins to rise.

  4. Step 4

    To make the flour paste, place the flour in a bowl. Gradually stir in 1/4 cup (60ml) water until a smooth paste forms. Stir in a little food colouring to tint green. Place in a sealable plastic bag. Cut off 1 corner and pipe over buns to make crosses. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until buns sound hollow when tapped on the tops. Transfer to a wire rack. Set aside for 10 mins to cool slightly.

  5. Step 5

    Combine the gelatine, extra sugar and 2 tbs water in a clean saucepan over low heat. Cook, stirring, for 1-2 mins or until sugar and gelatine dissolve. Brush the glaze mixture over the buns. Decorate with the assorted chocolates and serve warm.

Recipe tip

Serve with mint sprigs

Smart swap

If mint’s not your thing, swap the peppermint essence for vanilla essence, and choose a different flavour combo – think choc-orange or choc-caramel.