Double Chocolate Chip Hot Cross Buns (vegan)
Easy vegan hot cross buns with TWO types of chocolate chips. They are fluffy, will melt in your mouth and better than store-bought!
Hot Cross Buns*
- 3 cups (375g) plain or all-purpose flour, plus more for dusting
- ¾ cup (180g) dairy free milk, such as almond, soy or coconut, warm
- ⅓ cup (75g) melted vegan butter, OR light-tasting vegetable oil, such as sunflower, rapeseed or refined coconut**
- ½ cup (80g) cane sugar, or coconut sugar, to taste
- 1 tablespoon (9g) instant dried yeast**
- 2 tablespoons (13g) ground cinnamon
- 1 teaspoon (2g) ground nutmeg
- ¼ teaspoon allspice, optional
- Pinch of any good-quality 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
- 1 tablepoon (12g) cane sugar, coconut sugar, any light-coloured liquid sweetener or apricot/orange coloured jam
- Dash of 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. The chocolate chips may not 'stick' to the dough if you use a stand mixer (that's fine, you can always 'stick' some choc chips on the buns when you shape them! 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 thick but smooth paste. Add more flour or water if needed. 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.
Making the glaze (while the hot cross buns are baking):
Add the sugar (or sweetener or jam) 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.
* If you would like your actual dough/hot cross bun bread to be chocolate-like, add 2 tablespoons 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.