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Easter Hot Cross Buns filled with KITKAT Spread Recipe

Easter Hot Cross Buns filled with KITKAT Spread
Easter Hot Cross Buns filled with KITKAT Spread
  • Preparation time
    180 min
  • Difficulty
    Intermediate
  • Number of servings
    26

Bring a seasonal Easter twist to your menu with these indulgent hot cross buns filled with KITKAT Spread. Soft, lightly spiced and packed with fruity currants and NESTLÉ DOCELLO Royal Dark Couverture Chocolate, these buns are baked until golden brown and finished with a glaze for that extra shine. Once cooled, each bun is filled with smooth KITKAT Spread, delivering that unmistakable choc‑wafer flavour your customers will know and love.

With a batch size of 26 buns (two baker’s dozen), this recipe is ideal for scaling across cafés, bakeries and catered Easter offerings. Easy to prepare and visually impressive, it’s a seasonal showstopper that’s sure to be a crowd‑pleaser. 

Ingredients
KITKAT Spread 2.8kg
KITKAT Spread 2.8kg
Bun Dough
  • 1kg baker’s flour
  • 10g salt
  • 80g butter
  • 100g sugar
  • 10g milk powder
  • 7g instant dry yeast (with improver)
  • 6g ground cinnamon
  • 6g ground nutmeg
  • 30g currants
  • 150g NESTLÉ DOCELLO Royal Dark Couverture Chocolate, chopped
  • Zest of 1 orange
  • Zest of 1 lemon
  • 560ml water
Cross Paste
  • 50ml water
  • 25g butter
  • 40g flour
  • 150ml water (additional, to adjust consistency)
Spiced Bun Glaze
  • 120ml water
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 150g sugar
  • 3 juniper berries
  • 2g ground clove
  • 1 star anise
  • 1 cinnamon quill
Filling
  • 520g KITKAT Spread
Preparation
  • 1
    Bun Dough

    Preheat oven to 180°C. Line 2 baking trays with baking paper.
  • 2
    In a mixing bowl, combine flour, salt, butter, sugar, milk powder, yeast, cinnamon, nutmeg, currants, NESTLÉ DOCELLO Royal Dark Couverture Chocolate, orange zest and lemon zest.
  • 3
    Add water and mix until a soft dough forms.
  • 4
    Work the dough for 2–3 minutes until just smooth.
  • 5
    Cover and rest for 30 minutes at room temperature.
  • 6
    Knock back the dough, divide into 70g portions, and mould into balls.
  • 7
    Place onto lined trays, cover, and proof until doubled in size.
  • 8
    Lightly brush buns with milk before piping the cross.
  • 9
    Cross Paste

    Place water and butter into a saucepan and bring to the boil.
  • 10
    Add flour all at once and stir until smooth.
  • 11
    Remove from heat and gradually add extra water until a pipeable paste is achieved.
  • 12
    Transfer to a piping bag and pipe crosses over proofed buns.
  • 13
    Bun Baking

    Bake buns for 20–22 minutes until golden.
  • 14
    Remove from oven and glaze immediately.
  • 15
    Spiced Bun Glaze

    Combine all glaze ingredients in a saucepan.
  • 16
    Bring to the boil, then simmer gently to infuse flavours.
  • 17
    Brush generously over hot buns.
  • 18
    Cool on a wire rack.
  • 19
    Filling & Serving

    Once completely cool, fill each bun with KITKAT Spread using a piping bag.
  • 20
    Serve fresh or lightly warmed for a slightly gooier filling.
  • Chill KITKAT Spread slightly before filling. 
  • Fill from the top on an angle, be sure to not push a hole out of the bottom.  
  • Serve with a KITKAT Finger or KITKAT Mini Easter Eggs for that extra chocolate wafer crunch!  
  • A baker’s dozen is 13, recipe makes 2 dozen or 26 buns. 

Related Products

NESTLÉ DOCELLO Royal Dark Chocolate Couverture 5kg

NESTLÉ DOCELLO Royal Dark Chocolate Couverture 5kg

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