To celebrate Easter weekend, we thought we’d share our delicious mocha recipe. Naturally, when it comes to seasonal recipes we like to add a little coffee flavoured twist. This time, we’re creating Mocha Hot Cross Buns. That’s right, coffee and chocolate - a match made in heaven. To make these Spring favourites, we’ve used our brand new instant Colombian instant coffee. The mix of micro-ground coffee and freeze-dried instant coffee offers a deliciously well-rounded flavour. Perfect for incorporating in your bakes. 

With the warmer weather forecast and rule of 6 in place, these freshly baked goodies are the perfect addition to a Spring picnic. We certainly recommend a flask of Presto coffee to complete the outing! Pair your Mocha Hot Cross Buns with a delicious Baileys Coffee for a delightful treat. Find out how easy it is with our 'How to Make Baileys Coffee' article.

Complement your mocha hot cross buns with a unique coffee drink. Learn how to make whipped coffee for a delicious pairing.

Makes 9 buns in one 20 cm square pan

For the bread dough:

1 heaped tsp instant coffee granules (we used our Colombian Instant)

20g condensed milk

1tbsp boiling water

185g water, at warm temperature about 25°C

1 tsp vanilla essence

290g bread flour

15g milk powder 

25g caster sugar

Pinch of salt

30g unsalted butter, softened at room temperature

1 tsp instant yeast

100g dark chocolate chips

For the cross:

25g water

20g self-raising flour

For the coffee glaze:

25g (2 tbsp) caster sugar

5g instant coffee granules 

15g (1 tbsp) hot boiling water

Directions: 

Step 1

Dissolve 5g coffee granules with 15g hot boiling water. Set aside to cool completely. 

Preheat the oven 350°F or 180°C.

Step 2

Combine coffee mixture and all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead for at least 25 mins or until the dough is elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

Step 3

Grease square pan with butter or vegetable oil. Using your hands, divide dough and chocolate chips into 9 equal portions. Pull, stretch and shape each portion of dough and chocolate chip until incorporated and each dough portion looks like a smooth ball. Arrange the dough in the greased pan. Allow the bread to rise in a warm and humid place for another 1 hr or until doubled in size.

Step 4 (the cross)

Mix water and flour until it forms a smooth and thick paste. Transfer into a piping bag. Pipe a cross on top of each bread bun and bake for 15-17 mins or until golden brown and thoroughly baked inside. Remove from the oven and transfer onto a wire rack to cool slightly to warm.

Step 5 (the coffee glaze)

Mix 25g sugar, 5g instant coffee granules and 15g hot boiling water until the sugar and coffee are mostly dissolved. Do not add more water if the sugar is not completely dissolved. Pour coffee mixture through a sieve and set aside to let the glaze cool to room temperature.

Step 6

Brush a thin layer of glaze on the warm buns but not on the crosses. Allow the buns to cool further if required.

Serve warm, cold, or toasted with or without butter - best paired with a delicious mug of Presto coffee too! 

Complement these delicious buns with our homemade pumpkin spiced latte for a perfect coffee-infused breakfast.