Double Chocolate Chip Hot Cross Buns (vegan)

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. These chocolate chip hot cross buns are fluffy, vegan, have just the right amount of spice and will melt in your mouth.

It’s really easy to make these hot cross buns and your small amount of effort will be paid off. I don’t think I ever want to buy commercial hot cross buns again! Especially as commercial hot cross buns normally have a ridiculously long list of ingredients!

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.

Alternatively, feel free to check out my other Easter recipes:

• Hot Cross Bun Cinnamon Scrolls
• Hot Cross Bun, Custard and Blueberry Cake
• Raw Hot Cross Buns with Blueberries and White Cocolate

I hope you enjoy this recipe!

If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.

Print Recipe

5 from 1 vote

Double Chocolate Chip Hot Cross Buns (vegan)

Cook Time20 mins

Total Time20 mins

Servings: 12

Ingredients

Buns

• 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, lukewarm
• 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) coconut sugar, or organic cane sugar
• 1 tablespoon (9g) instant dried yeast**
• 2 tablespoons (13g) ground cinnamon
• 1 teaspoon (2g) ground nutmeg
• 1/2 teaspoon (1g) allspice
• Pinch any good-quality salt
• ~1/3 cup (75g) vegan dark or milk chocolate chips
• ~1/3 cup (75g) vegan white chocolate chips

Cross

• 1 tablespoon (6g) cocoa or raw cacao powder
• 3 tablespoons (25g) plain or all-purpose flour
• 1 1/2 tablespoons (23mL) water

Glaze

• 1 tablepoon (25mL) any light-coloured sweetener, such as rice malt syrup or maple syrup
• dash water

Instructions

• To make the buns: Combine all of the 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. 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.
• Add the chocolate chips to the dough 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!
• Divide the dough into 12 equal parts and roll each into a ball. Place the round buns into a rectangular or circular lined baking tray, leaving around 3cm (1 inch) between each bun. Place a 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).
• To make the cross: 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: 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.

Notes

* I've tested this recipe with vegan butter and liquid oil. The butter results in a more traditional and rich pastry whereas the oil makes the texture a little heavier but still delicious. If you use salted vegan butter, you don't need to add a pinch of salt.

** Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sure beforehand. Wait until it bubbles then use it in the recipe.

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