Chocolate Chip Hot Cross Buns (vegan)

Double chocolate chip hot cross buns on baking tray. Two hot cross bun are cut open and has butter spread on one side. The other side is exposed showing soft bread and melting chocolate chips.

Chocolate Chip Hot Cross Buns (vegan)

These vegan chocolate chip hot cross buns are soft, buttery, and filled with melty pockets of chocolate. They’re a warm, comforting twist on traditional hot cross buns and perfect for Easter or a weekend bake!

Course Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 20

Resting Time 2

Total Time 2 35

Servings buns

Calories 270

Author Anthea

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 cooled thoroughly
½ cup (80g) granulated sugar
2 ½ teaspoons instant dry yeast (note 3)
3 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice optional
⅛ teaspoon salt if using unsalted butter
~1/2 cup (85g) vegan dark or milk chocolate chips
~1/2 cup (85g) vegan white chocolate chips or more dark/milk chocolate chips

Cross

3 tablespoons (45g) water
3 tablespoons (25g) all-purpose plain flour
3 teaspoons (6g) cocoa powder

Glaze (optional)

1 tablespoon (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 bowl
Kneading 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 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 leftover hot cross buns 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. You may need to add an extra dash of milk as cocoa powder is more absorbent than flour.
Instant yeast doesn't need to be activated beforehand. If using a different type of yeast, combine it with a dash of warm milk (from the recipe) and a pinch of sugar beforehand. Wait until the yeast mixture bubbles then use it in the recipe.

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