Double Chocolate Chip Hot Cross Buns (vegan)

Easy vegan hot cross buns with TWO types of chocolate chips. They are fluffy, will melt in your mouth and better than store-bought!

Prep Time15

Cook Time20

Resting Time2

Total Time2 35

Cuisine: American, Vegan

Ingredients

Cross

▢ 3 tablespoons (45g) water
▢ 3 tablespoons (25g) all-purpose plain flour
▢ 1 tablespoon (6g) cocoa or raw cacao powder

Glaze (optional)

▢ 1 tablepoon (12g) granulated sugar, coconut sugar, any light-coloured liquid sweetener or apricot/orange coloured jam
▢ Dash of water

Instructions

To make the hot cross bun dough:

Combine all of the bun ingredients except the chocolate chips in a large bowl and mix until it comes together. If you have a stand mixer, attach the dough hook to your machine. Knead the mixture until it forms a smooth and stretchy dough.
If your dough is a little dry where cracks appear, add a little milk and knead again. If your dough is a little sticky, add a little flour and knead again.
Add the chocolate chips to the dough and knead them in. The chocolate chips may not 'stick' to the dough if you use a stand mixer. If so, you can pick up the remaining chocolate chips and 'stick' then on the buns when you shape them!
Leave the dough in the bowl or stand mixer and cover with a tea towel. Leave the dough it in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn't double in size, reposition it to a *warmer* spot in your home.

Shaping the hot cross buns:

Divide the dough into 12 equal parts (about 75g each). Roll and shape each piece of dough into a ball making sure the top is smooth. Place each bun into a rectangular or circular lined greased baking tray, leaving around 3 cm (1 inch) between each bun.
Cover the tray with a tea towel and set aside in a warm spot to rise for at least 1 hour. The buns are ready when they've expanded in size by at least 50% or are puffy again.
When you are ready to bake the buns, preheat your oven to 180°C (350°F).

Making the cross and baking:

Add all of the ingredients to a small bowl to form a thick but smooth paste. Add more flour or water if needed. Spoon the paste into a piping bag with a small round nozzle. Pipe crosses onto the buns.
Bake the buns in the oven for 15-20 minutes. The buns are ready when they're slightly golden brown. Or if you remove one of the bun and tap it lightly on the bottom, the bun should sound hollow.

Making the glaze (while the hot cross buns are baking):

Add the sugar (or sweetener or jam) and water to a small saucepan and bring to a gentle simmer.
When the buns are hot from the oven, brush them with the glaze.
The buns are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days.

Notes

If you would like your actual dough/hot cross bun bread to be chocolate-like, add 2 tablespoons of cocoa powder.
The butter results in a more traditional and fluffy dough whereas the oil makes the dough more dense but still delicious. If you use oil, use only ¼ cup (65g).
Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with the warm milk in the recipe and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.

Nutrition

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