The purists among us may be horrified at the thought of including chocolate in hot-cross buns, but we're all for combining Easter's big treats. We've added a dash of cocoa to the dough for a subtle hint of flavour and a beautiful dusky colour, while shards of bitter chocolate flecked throughout work well with the more classic addition of sultanas and candied peel. These buns are best served warm from the oven with softened butter or, if you want to up the chocolate factor even more, with chocolate hazelnut spread. In the unlikely event of leftovers, serve them toasted.
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