+Impress your friends and family with baking your own hot cross buns this Easter! This recipe is extra decadent with the addition of Pams Finest Dark Chocolate Chunks. Eat them warm from the oven, otherwise leftovers can be halved and toasted. Delicious! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:1 - 1½ hrsCooking Time:1 - 1½ hrsServes:6 +By:PamsIngredients1 1/2 cups Value Milk 2 teaspoons Pams Active Yeast 2 teaspoons Pams Caster Sugar 4 ½ cups Pams High Grade Flour ½ cup Pams Cocoa Powder 1/3 cup Pams Caster Sugar 2 teaspoons Pams Cinnamon 1/2 teaspoon salt 75g Pams Butter, melted 1 size 7 Pams Egg, lightly whisked 200g Pams Finest Dark Chocolate Chunks 3/4 cup Pams High Grade flour (for the crosses) InstructionsHeat the milk until lukewarm and sprinkle over the yeast and 2 teaspoons of caster sugar. Set aside for at least 5 minutes until the mixture is frothy. Mix the flour, cocoa, sugar, cinnamon and salt in a bowl and make a well in the centre. Pour in the milk mixture, melted butter and egg. Mix to combine and then stir in the chocolate chunks. Turn the dough out to a flour dusted bench and knead for 10 minutes until the dough feels smooth and elastic. Wash and dry the mixing bowl and grease with a little butter. Place the dough in the bowl and cover. Place in a warm spot and leave for at least 1 hour or until doubled in bulk. Turn out dough and lightly knead. Divide dough into 10-12 balls and place close together in the greased roasting pan. Cover and sit in a warm place until doubled in size. Preheat the oven to 200 °C. Grease a roasting pan with a little butter. Place the flour in a bowl and mix in cold water, a little at a time, until the flour forms a thick paste. Place the paste in a piping bag or plastic bag with the corner snipped and pipe crosses onto the buns. Place in the oven and bake for 20 minutes or until the buns are well coloured and firm. Cool for 15 minutes before serving.