Dingolay Hot Cross Buns

Dingolay Hot Cross Buns

Dingolay Chocolate Stout hot cross buns are a delicious twist on the traditional Easter treat, adding a depth of flavor and roasted chocolatey richness from the stout, to compliment the bready and sweet fruit notes of a classic Hot Cross bun.

Dingolay Chocolate Stout Hot Cross Buns Recipe


  • 1 cup Dingolay Chocolate Stout (ideally at room temp)
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup currants or raisins
  • 1/4 cup chopped dried apricots (optional)
  • Zest of 1 orange

For the Crosses:

  • 1/2 cup all-purpose flour
  • 4-5 tablespoons water

For the Glaze:

  • 1/4 cup water
  • 2 tablespoons granulated sugar


  1. Activate Yeast: In a small saucepan, warm the stout beer and milk over low heat until it reaches about 110°F (43°C). Stir in the sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until frothy.

  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, and salt.

  3. Combine Wet Ingredients: Once the yeast mixture is frothy, pour it into the bowl of a stand mixer fitted with a dough hook attachment. Add the melted butter and egg, and mix until well combined.

  4. Knead Dough: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue mixing until a soft dough forms. Add the currants or raisins and orange zest, and knead for another 5-7 minutes until the dough is smooth and elastic.

  5. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

  6. Shape Buns: After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each portion into a smooth ball. Place the balls on a parchment-lined baking sheet, leaving a little space between each.

  7. Second Rise: Cover the shaped buns with a clean kitchen towel and let them rise for another 30-45 minutes, until puffed up.

  8. Preheat Oven: Meanwhile, preheat your oven to 375°F (190°C).

  9. Make Crosses: In a small bowl, mix together the flour and water to form a thick paste. Transfer the paste to a piping bag or a small plastic bag with a corner snipped off. Pipe crosses onto the top of each bun.

  10. Bake: Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

  11. Make Glaze: While the buns are baking, prepare the glaze by heating the water and sugar in a small saucepan over medium heat until the sugar dissolves. Set aside.

  12. Glaze Buns: Once the buns are done baking, brush them with the warm sugar glaze while they are still hot. This will give them a glossy finish.

  13. Cool and Serve: Allow the buns to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature with a smear of butter.

These Dingolay Chocolate Stout Hot Cross buns are perfect for Easter brunch or any time you're craving a special treat with a unique flavor twist. Enjoy!

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