Chocolate Hazelnut Hot Cross Buns

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 55mins
  • Serves icon
  • Calories icon
based on 1 ratings

What is better than hot cross buns? "Notella" filled hot cross buns. They look picture perfect, and the rich surprise middles make them an indulgent treat that's perfect with a strong coffee.

Inspired by:

recipe updated 8 Jun 2020


  • Orange icon
    2 (400g)
  • Lemon icon
    2 (116g)
  • Dark chocolate icon
    Dark chocolate
    100g (about ½ cup)
  • Plain flour icon
    Plain flour
    30g (about 4½ tbsp)
  • Sugar icon
    30g (about 2½ tbsp)
  • Buttermilk icon
    330ml (1½ cups)
  • Bread flour icon
    Bread flour
    350g (about 2¾ cups)
  • Sea salt icon
    Sea salt
    1 pinch
  • Butter icon
    20g (about 1½ tbsp)
  • Mixed spice icon
    Mixed spice
    1 tsp (3g)
  • Ground cinnamon icon
    Ground cinnamon
    1.5 tsp (4g)
  • Dried yeast icon
    Dried yeast
    1¾ tsp
  • Dried cherries icon
    Dried cherries
    100g (about ¾ cup)
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    10g (about 1¾ tsp)
  • Plain flour icon
    Plain flour
    3 tbsp (20g)
  • Cocoa powder icon
    Cocoa powder
    3 tbsp (16g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tsp (5ml)
  • Water icon
    as needed
  • Caster sugar icon
    Caster sugar
    50g (about 4 tbsp)
  • Water icon
    75ml (5⅛ tbsp)


  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Piping bag
  • kCook icon Work surface
  • kCook icon Tm5 bowl
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Lightly floured surface

Step preview

  1. Add plain flour, sugar and buttermilk to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Cook and let cool - approx 3 min, 80°C, speed 3
  4. Then add bread flour, sea salt, butter, buttermilk, orange, mixed spice, ground cinnamon, lemon, ground cinnamon, orange and lemon to the TM5 bowl
  5. Mix - approx 10 sec, speed 6
  6. Then add dried yeast to the TM5 bowl
  7. Knead - approx 3 min, dough
  8. Then add dried cherries and dark chocolate to the TM5 bowl
  9. Knead - approx 1 min, dough
  10. Transfer content of TM5 bowl to lightly floured surface
  11. Wrap loosely with plastic wrap
  12. Let rest on surface until doubled
  13. Shape into balls
  14. Flatten into a circle
  15. Fill with hazelnut chocolate spread one by one
  16. Wrap
  17. Line a clean baking sheet with parchment paper
  18. Transfer dough to baking sheet
  19. Cover with parchment paper until doubled
  20. Add plain flour, cocoa powder, extra virgin olive oil and water to a clean small bowl
  21. Mix until combined
  22. Transfer content of small bowl to piping bag
  23. Pipe content of piping bag onto dough into strips
  24. Bake - 25 min, 180°C
  25. Transfer onto cooling rack
  26. Add caster sugar, mixed spice and water to a clean saucepan
  27. Heat until sugar has dissolved - medium heat
  28. Glaze lightly
  29. Serve
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