Chocolate chip hot cross buns packed with TWO types of chocolate chips. They are fluffy, will melt in your mouth and better than store-bought buns!
Easter is just around the corner so I’ve got just the treat for you! I’ve revamped traditional hot cross buns by replacing wrinkly raisins with two types of choc chips. They also happen to be:
- vegan, particularly egg free and dairy free
- super easy to make
- and have just the right amount of spice
Is it hard to make these buns?
You don’t need much effort or elbow grease to make these buns. If you have a stand mixer, it’s even easier!
Like any bread, it just takes some time and patience to let the dough rest and rise.
Ingredients to make these vegan hot cross buns
Commercial or store-bought hot cross buns tend to have a ridiculously long list of ingredients! For these, you only need:
- Plain or all-purpose flour
- Granulated sugar (such as cane, coconut or brown)
- Plant-based milk
- Instant quick yeast
- Melted vegan butter
- Vegan-friendly chocolate chips
- Spices including cinnamon, nutmeg and allspice (last one is optional)
If you make these chocolate chip hot cross buns with coconut sugar, they are refined sugar free. However, you’re welcome to used regular sugar if you prefer.
These buns are also a great way to use up unwanted Easter eggs! Just chop them up, bake them in the dough and you’re on your merry way to carb heaven.
Making the dough for the hot cross buns
To make the dough, simply add all ingredients except the choc chips to a bowl (or stand mixer), mix and knead. Add the choc chips then knead again.
It’s a two step process because sometimes when you place the choc chips right in the warm milk and butter, the choc chips melt. However, the choc chips are less likely to melt when the ingredients are already kneaded together.
Unlike cakes, the kneading (and ingredient combination) activates the gluten in the dough giving you a beautiful bread!
Make sure you cover your hot cross bun dough with a DAMP towel as the moisture prevents it from drying out. After 1-2 hours, your dough should double in size.
If your dough hasn’t grown enough, let it rest for longer and make sure the dough is in a WARM place in your home. Since the dough has butter in it, it’ll take longer to rise than, say, pizza dough.
Shaping the vegan chocolate hot cross buns
To shape the buns, I simply grabbed sections from my dough (about 70g each). Then I shaped each section with my hands making sure the top was taut and smooth. This ensures 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: you can also roll out your dough into a long tube and cut 12 equal sections out of your dough.
I also buttered and floured my baking tray so I didn’t have to use baking paper!
Second rise: resting the shaped hot cross buns
Resting your buns the second time is similar to the first. Leave it in a WARM spot in your house and cover with a damp 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.
How to decorate the chocolate 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 polyflex piping bag and the smallest tip I had to pipe crosses onto each bun. It helps if your buns are close to each other as you can just to a few straight lines rather than stopping and starting!
Baking and glazing the buns
It’s pretty straight forward baking the buns. I knew my buns were ready when their tops were 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 can keep for longer.
I stored my buns in an airtight container at room temperature. I’d say they would keep for up to 3 days but mine didn’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 recipe!
Check out my other vegan Easter recipes:
- Hot Cross Bun Cinnamon Scrolls
- Hot Cross Bun, Custard and Blueberry Cake
- Raw Hot Cross Buns with Blueberries and White Cocolate
Some vegan Easter chocolate recipes for chocoholics (me):
Double Chocolate Chip Hot Cross Buns (vegan)
- 3 cups (375g) plain or all-purpose flour, plus more for dusting
- 3/4 cup (180mL) plant-based milk, such as almond, soy or coconut, warm
- 1/2 cup (115mL) melted vegan butter, OR light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut*
- 1/4 – 1/2 cup (40-80g) regular or coconut sugar, to taste
- 1 tablespoon (9g) instant dried yeast**
- 2 tablespoons (13g) ground cinnamon
- 1 teaspoon (2g) ground nutmeg
- 1/2 teaspoon (1g) allspice
- Pinch of any good-quality salt, if using unsalted butter
- ~1/3 cup (75g) vegan dark or milk chocolate chips
- ~1/3 cup (75g) vegan white chocolate chips
- 1 tablespoon (6g) cocoa or raw cacao powder
- 3 tablespoons (25g) plain or all-purpose flour
- 1 1/2 tablespoons (23mL) water
- 1 tablepoon (25mL) any light-coloured sweetener, such as rice malt syrup or maple syrup, or cane sugar
- dash water
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, you can do this using your dough hook. Knead the mixture until it forms a cohesive and smooth dough. Add the chocolate chips and knead them in. It may look like a lot of chocolate chips at this point but the dough will expand and you might even want more chocolate! Leave the dough in the bowl or stand mixer, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size.
Shaping the hot cross buns:
- Divide the dough into 12 equal parts (about 75g each) and roll each into a ball making sure the top is smooth. Place the buns into a rectangular or circular lined greased baking tray, leaving around 3 cm (1 inch) between each bun. Place a damp tea towel over the buns and set them aside to rise for at least 1 hour.
- When you are ready to bake the buns, preheat the oven to 180°C (350°F).
Making the cross and baking:
- Add all of the ingredients to a small bowl to form a paste. 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 or until they are slightly golden brown.
To make the glaze (after baking):
- Add the syrup 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.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.