Chocolate Chip Hot Cross Buns

Vegan, dairy-free, egg-free

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Makes 9 buns

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Vegan, dairy-free, egg-free 〰️ Makes 9 buns 〰️

Homemade hot cross buns might just be my love language. Yes, they require some prep, but they are well worth the effort. The dough is golden, sweet, and filled with a generous amount of chocolate chips. Of course, if you wanted to, you could opt for fruit buns instead, but chocolate-filled has always been my preference. I’ve made these for two Easters in a row now, and I’ve had glowing reviews both times. Described as being the best hot cross buns, even. I’d love to hear your thoughts on them.

To see a video of how to make this dish, click here.

INGREDIENTS

Dough:

• 300 millilitres plant-based milk (my favourite is oat)

• 65 grams vegan butter

• 500 grams plain unbleached flour + more for kneading

• 50 grams coconut sugar

• 1 ½ teaspoons cinnamon

• 1 ½ teaspoons mixed spice

• 1 teaspoons sea salt

• 2 ¼ teaspoons dried active yeast

• 170 grams dairy-free chocolate chips

• Fine zest of 1 orange (lemon also works well)

Cross:

• 2 ½ tablespoons plain unbleached flour

• 1 tablespoon cacao powder

• 4 tablespoons plant-based milk (1 to brush, 3 to make cross)

Citrus Glaze:

• 2 tablespoons orange juice (or lemon)

• 80 millilitres maple syrup

• ⅔ teaspoons coconut sugar

Vegan butter, to serve

METHOD

1. Grease a square baking dish and set aside. Place the milk and butter in a small saucepan. Stir over low-medium heat for a few minutes, until melted and combined. Remove from the heat and allow to cool.

   300 millilitres plant-based milk (my favourite is oat)

   65 grams vegan butter

2. Add the flour, sugar, spices, sea salt and yeast to a large mixing bowl and stir to combine. Make a well in the centre of the bowl. Gradually pour the milk and butter into the bowl, stirring into the dry ingredients as you do. Once a loose dough has formed, turn out onto a floured surface and knead for 8-10 minutes until the dough is elastic and soft.   

   500 grams plain unbleached flour + more for kneading

   50 grams coconut sugar

   1 ½ teaspoons cinnamon

   1 ½ teaspoons mixed spice

   1 teaspoons sea salt

   2 ¼ teaspoons dried active yeast

3. Form a large oval with the dough. Place the chocolate chips and the zest in the centre and knead for 1 minute to incorporate.

   170 grams dairy-free chocolate chips

   Fine zest of 1 orange (lemon also works well)

4. Grease the mixing bowl with a neutral-flavoured oil such as avocado and place the ball of dough in the centre. Place a clean tea towel over the top and allow the dough to rise for one hour, or until doubled in size.

5. Remove the tea towel and punch the risen dough. Return the dough to the floured surface and divide into 9 even pieces. Shape each piece into a round ball, tucking the edges underneath to form a smooth top. Arrange the buns in the baking dish and cover with the tea towel. Allow to rise for a further 30-40 minutes, or until doubled.

6. Preheat the oven to 180° C. In a small mixing bowl, combine the cross ingredients until they form a smooth but thick paste. Transfer to a piping bag. Remove the tea towel and use a pastry brush to brush the remaining 1 tablespoon of milk onto the buns. Pipe the crosses onto the buns. Place the baking dish in the oven and bake for 22-25 minutes, until golden brown on top.

   2 ½ tablespoons plain unbleached flour

   1 tablespoon cacao powder

   4 tablespoons plant-based milk (1 to brush, 3 to make cross)

7. In the meantime, make the glaze by combining all ingredients in a small saucepan over medium heat. Bring the mixture to a boil, stirring well. Once boiling, remove from the heat to allow to thicken and cool.

   2 tablespoons orange juice (or lemon)

   80 millilitres maple syrup

   ⅔ teaspoons coconut sugar

8. Once out of the oven, brush the glaze over the buns. Allow to cool for at least 20 minutes. Serve warm with butter. Store any leftovers in an airtight container in the fridge for up to one week. Enjoy!

   Vegan butter, to serve