Easy vegan hot cross buns with TWO types of chocolate chips. They are fluffy, will melt in your mouth and better than store-bought!
What to expect from these hot cross buns
I've revamped traditional hot cross buns by replacing wrinkly raisins with two types of choc chips. They also happen to be:
- vegan, making them egg-free and dairy-free
- have just the right amount of spice
- easy to make (though, you'll need a little patience while the dough rests)
If you prefer more traditional Easter buns, see my recipe for vegan brioche hot cross buns.
Ingredients you'll need
These hot cross buns has a SHORTER ingredient list than commercial or store-bought hot cross buns! That makes these potentially healthier ;). You will need:
Tips about the ingredients
Melted vegan butter can be substituted with a light-tasting oil. Make sure your melted butter has COOLED down otherwise it'll melt the chocolate chips.
Vegan chocolate chips, such as dark, milk or white. Alternatively, you can use roughly chopped chocolate or even leftover Easter eggs!
Sugar is needed to activate the yeast. If you'd like refined sugar-free hot cross buns, feel free to use coconut sugar or maple syrup.
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Making the dough for buns
The dough is a simplified version of my vegan brioche recipe! Simply add all ingredients except the choc chips to a bowl (or stand mixer), mix and knead.
Add the chocolate chips then knead until combined.
It's a two step process because if you place the chocolate chips with the warm milk and butter, the chocolate chips are more likely to melt.
The choc chips may struggle to 'stick' to the dough which is fine. We can always stick them on/in the buns when we shape them!
First rise of the dough
Once you've kneaded your dough, place it in a large clean bowl (or the bowl of your stand mixer) and let it sit in a WARM area of your home. After at least 1-2 hours, your dough should double in size.
If your dough hasn't doubled in size, let it rest for longer and reposition it to a warmer area in your home. Since the dough has butter in it, it'll take longer to rise than regular pizza and focaccia dough.
Shaping the vegan hot cross buns
Each of my buns were about 70 grams each. I shaped each piece of dough with my hands, pulling on the sides to make sure the top was smooth and taut. This will help the buns rise and bake with a beautiful surface.
If you need a visual guide on shaping the buns, check out this step in this Youtube video.
Tip: to divide your dough, you can also roll it out into a long tube and cut out 12 equal sections.
I also buttered and floured my baking tray so I didn't have to use baking paper!
Second rise of the buns
Resting your buns for the second time is similar to the first time. Leave it in a WARM spot in your house and cover with a tea towel.
You can also let the buns rise in the fridge overnight. Just make sure you allow the buns to come back to room temperature before baking.
Making the cross for the hot cross buns
To make the paste for the cross, simply combine all the ingredients in a bowl. Just make sure it's a thick and pipeable consistency. It doesn't look like much paste but we don't need much!
Piping the cross on the buns can be a little messy. I used a reusable piping bag and the smallest tip I had to pipe crosses onto each bun.
Baking and glazing the buns
The hot cross buns are ready when the surface is golden brown. Or you know when they are ready when can tap on the bottom of a bun and it sounds hollow.
I made a simple refined sugar free glaze for these buns. The glaze gives each bun a beautiful shine and also keeps in their moisture so they keep for longer.
I stored my buns in an airtight container at room temperature. They would keep for up to 3 days... but mine usually don't last that long.
Of course, you can freeze the buns. Just make sure they are in an airtight container because breads often absorb an unpleasant freezer aroma!
I hope you enjoy this easy vegan bread!
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Double Chocolate Chip Hot Cross Buns (vegan)
Ingredients
Chocolate Chip Hot Cross Buns (note 1)
- 3 cups (375g) all-purpose plain flour, or bread flour plus more for dusting
- ¾ cup (190g) dairy-free milk, warm
- ⅓ cup (75g) melted vegan butter, room temperature OR neutral-flavoured oil (note 2)
- ½ cup (80g) granulated sugar, or coconut sugar, to taste
- 1 tablespoon (9g) instant dry yeast, (note 3)
- 2 tablespoons (13g) ground cinnamon
- 1 teaspoon (2g) ground nutmeg
- ¼ teaspoon allspice, optional
- Pinch of salt, if using unsalted butter
- ~½ cup (85g) vegan dark or milk chocolate chips
- ~½ cup (85g) vegan white chocolate chips, or more dark/milk chocolate chips
Cross
- 3 tablespoons (45g) water
- 3 tablespoons (25g) all-purpose plain flour
- 1 tablespoon (6g) cocoa powder
Glaze (optional)
- 1 tablepoon (12g) granulated sugar, coconut sugar, any light-coloured liquid sweetener or apricot/orange coloured jam
- Dash of water
Instructions
Make the dough:
- Using a stand mixer: Add all the bun ingredients (except the chocolate chips) to the bowl of a stand mixer with the dough hook attachment. Knead the mixture for at least 5 minutes, or until it comes away from the side of the bowlKneading by hand: Add all ingredients to a large mixing bowl and mix until combined. Transfer to a lightly floured surface and knead for at least 10 minutes, until you have a smooth dough.
- The dough should form a smooth ball, be slightly tacky but not sticky. If your dough is a little dry, add a dash of milk and knead again. If your dough is still sticky after, add a little flour and knead again.
- Add the chocolate chips to the dough and knead them in. If you're using a stand mixer, don't worry if the chocolate chips do not 'stick' to the dough. You can stick them back when shaping the buns.
- Leave the dough in a large bowl and cover with a tea towel. Position the dough in a warm spot in your home, and let it rest for at least 1-2 hours or until the dough has doubled in size. the bowl or stand mixer and cover with a tea towel. If the dough doesn't double in size, reposition it to a warmer spot in your home.
Shaping the hot cross buns:
- Generously grease a baking tray with butter, or line with parchment paper.
- 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. Arrange the buns in your baking tray.
- 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, preheat your oven to 180°C (350°F).
Make the cross and baking:
- Mix all the cross ingredients in a small bowl. The mixture should form a thick but smooth paste. If needed, add a little more flour or water to get the right consistency. Spoon the paste into a piping bag with a small round nozzle and pipe the crosses on the buns.
- Bake the hot cross buns for 22-25 minutes. The buns are ready when their surface is golden brown. buns are ready when they're slightly golden brown. If you remove one of the bun and tap it lightly on the bottom, the bun should sound hollow.
Make the glaze (while the hot cross buns are baking):
- Add the sugar, sweetener or jam and water to a small saucepan and gently cook until the mixture is well combined (no sugar granules).
- When the buns are still 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 and serve them warm.
Video
Notes
- For chocolate hot cross buns, replace 2 tablespoons (15g) of flour with 2 tablespoons (13g) 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
This post was originally published in April 2019 and updated in March 2021.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Emma says
These look great! If I want to omit the cinnamon and nutmeg (some people in my family don’t like them) do I need to replace their combined amount with flour or another dry ingredient?
Anthea says
Hi! No you don't need to replace those spices if you omit them. I've made the dough many times without spices and it works well. Hope that helps!
Andrew says
I really love this recipe - this year will be the third Easter that I've baked these, and they've always been very popular with my friends and neighbours.
It doesn't work in all climates but here in Sydney Australia I like to leave the bowl of dough to rise in my car, which is a reliably warmer place during the day!
Anthea says
Hi Andrew, I'm stoked that this recipe has been a keeper for you, and that those around you have enjoyed them! And I love that you can leave the dough in your car - it's usually the same for me in Canberra haha :). Thanks so much for your wonderful feedback!
Seeds says
Hi, will this work with regular milk and butter? Thank you! 😊
Anthea says
Hey, yes it should be fine
Mini says
Can I do the first rest overnight in the fridge?
Anthea says
Hi Mini, yes you can!
Megan says
This recipe is so simple and easy to make. Mine didn’t quite rise as much as it should have, but I think that’s just because I live in a cold place and didn’t rest it for long enough. Still tasty and yummy!
Anthea says
Glad you enjoyed making and eating these! And I hear you about the rise - that happens to me too in Winter so I always place it in the warmest place in the house (or next to a heater) :).
Lauren says
These were the perfect hot cross buns for those wanting something other than dried fruit. I made the recipe evening before and left them do to their second rise in the fridge overnight for a great post run snack Easter Sunday lunch time. I slightly changed the ingredients in that I used less sugar in the bread, to let the sweeter vegan chocolate I used be the main source of sweetness. For the filling I used about half dark & milk chocolate and half chopped almonds, and I would imagine these buns would open to adaptation for different things you have in your pantry. Overall I would definitely recommend these, there were nice and bready with good spiced and the right amount of sweetness. Both me and my partner (who isn't the biggest fan of sweet things/cakes) kept going back for more. Would definitely make these again 🙂
Anthea says
Love the sound of your substitutions and so glad they all worked! I need to try the almond combo next time. Thanks so much for your review - I really appreciate it! xo
Jane says
These are so good! Easy to make in my stand mixer and delicious. I think they will become a yearly tradition at Easter. Thank you Anthea!
Anthea says
Aw I'm soo glad to hear that! Thanks Jane!
alivia says
Hi! This looks incredible!
But, is this recipe gluten-free as well?
thank you!
Anthea says
Thank you! I haven't tried gluten free flour for this recipe unfortunately. If you try it, I'd recommend the Bob Red Mills 1:1 baking blend as others don't do too well with yeasted bread!
Nina Vee says
Truly delicious. I did half dark choc chips and half dried blueberries. So indulgent!
About to make another batch with dried cranberries, plus the choc chips, naturally!
These have already become a family favourite.
Thank you Anthea ?
Margaret Clayton says
Sounds lovely Anthea. Thankyou. I shall give it a try.