Hot cross buns, an easter staple, combined with another easter staple chocolate! They sound a little complicated and challenging to make if you have never made them before, but trust me, they’re much easier than they seem. You will need patience and some time on your hands for this recipe, but they are worth it!

Let’s get into the recipe!

Yield: 12

Author: Zara Carmichael

Chocolate Hot Cross Buns

A traditional Easter favourite with an indulgent twist. Chocolate! These plant-based hot cross buns are delicious served warm with a dollop of butter.

Prep time: 25 MinCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 20 M

Ingredients

For the Buns

500g Strong White Bread Flour
75g Caster Sugar
1 tsp Cinnamon
1 tsp Grated Nutmeg
1 tsp Sea Salt
10g Dried Instant Yeast
300ml Plant-Based Milk
80g Coconut Oil
1/2 Cup Chocolate Chunks /Chips (I bashed up a leftover easter egg)

For the Crosses

50g Plain Flour
50ml Water

For the Glaze

2 Tbsp marmalade
1 tsp butter (df if vegan)

Instructions

Place all of the dry bun ingredients into a large mixing bowl and whisk to combine.
Melt your coconut oil on low heat in a saucepan, then once melted, gently pour your milk into the pan. Remove from the heat and set aside until it has cooled slightly (this is an important step, too hot and it will kill the yeast, too cold and the coconut oil will resolidify)
Once slightly cooled, add the milk/oil mixture to your dry ingredients and mix with a wooden spoon until you have a loose dough.
On a clean lightly floured surface, knead the dough for at least 5 to 10min, be prepared as it is a bit of an arm workout but I find there is something meditative about it.
Once the dough feels elastic and has come together into a ball, place it in a mixing bowl covered with a clean tea towel and place in a warm spot in your house until it just about has doubled in size which will take between 1 to 2 hours.
When the dough has risen gently knock it back and place it on a very lightly floured surface, sprinkle your chocolate chunks evenly on the dough and knead briefly for a couple of mins, just to make sure the chocolate chips are evenly distributed.
Divide your dough into 12 even portions that and roll into neat balls
Place the buns onto a non-stick baking tray leaving a small gap between each bun and cover the tray again with your tea towel.
Place the tray back into the warm spot and again for at least 30min to 1 hour, until they have risen.
Preheat your oven at 180C, and prepare the cross mixture by combining the plain flour and water to create a smooth paste.
Place the paste into a piping bag and decorate your buns. You can do this by individually crossing each bun or all in one go by piping across one line at a time. Place your buns in your preheated oven for 30min. Until the buns are slightly crisp and golden.
Take the buns out of the oven and them place onto a cooling rack. I recommend glazing them while they’re still hot!
In a small bowl add your marmalade and vegan butter, then quickly microwave (15-20 seconds) to melt the butter. Gently combine with a spoon and then brush on a layer of glaze with a clean pastry brush. If you don't have marmalade, apricot jam or natural honey works great too.
For the most indulgent experience, eat them while they are still hot, but they do keep, once cooled in an airtight container for a couple of days. My favourite way to enjoy them is sliced, toasted and spread with butter or peanut butter.

Nutrition Facts

Calories

318.12

Fat (grams)

11.37

Sat. Fat (grams)

7.92

Carbs (grams)

47.51

Fiber (grams)

2.09

Net carbs

45.42

Sugar (grams)

11.9

Protein (grams)

7.07

Sodium (milligrams)

209.71

Cholesterol (grams)

4.41