Chocolate Orange Hot Cross Buns

A traditional Easter bake with a twist and a bit of tangy flavour! These hot cross buns are packed full of milk chocolate chips and orange zest and spice for a delicious treat. A good Friday favourite brought to your kitchen!


Easter is all about the chocolate right? I’ve been inspired to make chocolate filled hot cross buns for so long now! All the supermarkets here are putting a modern twist on the traditional recipe – which I think is really great. And as chocolate orange is one of my favourite flavour combo’s I thought it would make a great hot cross bun recipe!

The chocolate chips bring a bit of indulgence to the traditional hot cross bun and their great to bake with if you’re like me and aren’t too fond of raisins and sultanas. The orange brings a delicious zesty and fresh addition and makes these buns the perfect breakfast treat with a coffee. Each bun also has a lovely mix of spice – the recipe includes a little bit of mixed spice and ground cinnamon. Both of my favourite spices in my pantry!

Making hot cross buns or any enriched dough is time consuming, but once you taste the final bake it will all be worth it! Also, you could pipe crosses on each bun with melted and tempered white chocolate – a double chocolate fix that will go down a treat too!

mugs blue colour

I’m also baking and enjoying my Le Creuset coffee mugs. I absolutely love these colours, especially the Marseille Blue and Elysees Yellow. The mugs make a beautiful addition to my kitchen and I’m definitely going to enjoy my morning cup of coffee or tea even more so now. If you want to get your hands on mugs exactly like these then be sure to visit here to treat yourself.

Makes 12



500g strong white bread flour (you can also use plain flour)

80g butter

7g fast-action dried yeast

60g caster sugar

Pinch of salt (omit if using salted butter)

2 teaspoons mixed spice

1 teaspoon ground cinnamon

1 large free-range egg

150g milk chocolate chips or the same amount of dark or white chocolate chips

Zest from 1 large orange

180ml milk, warmed – add extra if needed to bring the dough together


75g plain flour

75ml water

Sugar Syrup:

80g caster sugar

3 tablespoons water


1. To make the dough: Add the flour to a large mixing bowl and use your fingertips to rub in the butter until the mixture looks like fine breadcrumbs. Add the yeast, sugar and salt, spices and mix to combine fully. Add the egg and milk and mix to form a sticky dough.

2. Knead the dough on a lightly floured surface for 5-10 minutes or until the dough is soft and elasticated. Place in a bowl, cover with cling film and leave somewhere warm to rise for 1-2 hours or until doubled in size.

3. Once doubled in size remove from the bowl and knead the chocolate chips and orange zest into the dough. Divide the dough into 12 equally sized portions (you want to be as precise as you can now). Shape into rounds and then place on a lined 23cm (9 inch) deep baking dish. Space the pieces of dough apart from each other so they have room to rise and join up. Cover again and leave somewhere warm until doubled in size and all joined up – this should take about 40-60 mins (but it can take longer depending on the temperature of your surrounding).

4. Preheat your oven to 200 degrees C / 400 F / Gas mark 6. Make the flour paste by combining the flour and water together until thick and a piping consistency. Fill a small piping bag, fitted with a small round nozzle. Pipe the cross design on each risen bun. Bake for 20-25 minutes until golden and fragrant. Make the glaze by dissolving the sugar and water in a small saucepan and just allowing it to boil. Brush the top of each bun with the glaze and leave to set.

5. Serve warm and toasted with lashings of butter and chocolate spread! 



Biscoff Chocolate Tart

Have I got a treat for you all today! Spiced cookie butter biscuit base topped with a velvety and seriously silky smooth chocolate-y cream filling and topped off with whipped cream and extra biscuit crumbles AND let’s not forget it’s completely no-bake! I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of tea. Combining this amazing spread with chocolate really does take it to the next level. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

tart slice chocolate

chocolate tart no bake

tart biscoff delicious

It’s certainly the finishing touches that really make this tart come together! Add a good dollop of whipped cream, clotted cream and sprinkle over even more chocolate curls and some extra crumbled biscuit. I took mine to the next level by drizzling over some of the biscuit spread. It’s seriously delicious and really added that extra little indulgence to the recipe.

It’s always a hit with those who try it, slices will just vanished in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe. Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced bakers find this recipe easy peasy!

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and very simple to make!

tart biscoff

{Makes 1 Tart}


Biscoff/Speculoos Biscuit Base:

250g Biscoff (also known as Speculoos) biscuits

90g unsalted butter, melted

Chocolate Filling:

100g milk chocolate 

100g dark chocolate

1 teaspoon of vanilla extract

2 tablespoons icing sugar, sifted

200ml of double or whipping cream, chilled

To decorate:

Whipped cream

Chocolate curls

Extra crushed biscuits


1. Make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin. Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix until the biscuits are a textured like “wet sand”. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.

2. For the chocolate filling: Gently melt the two bars of chocolate together, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks. Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight – the tart will keep in the fridge for up to 3 days if you want to make ahead of time.

3. Serve slices with a good dollop of whipped cream and chocolate flakes and extra biscuit crumbles.



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