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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

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.