Vegan Chocolate Chip Hot Cross Buns

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These Vegan Chocolate Chip Hot Cross Buns are a delightful twist on a classic Easter treat, that is sure to impress your friends and family!

Prep Time20

Cook Time30

Servings: buns

Calories: 456kcal

Author: Adriana Z.

Equipment

dough mixer optional

Ingredients

250 g All Purpose Flour
140 g Plant Milk soya
70 g Dark Chocolate Chips vegan
50 g Caster Sugar
25 g Vegetable Oil rapeseed
10 g Potato Flakes aka dehydrated potatoes
4 g Instant Yeast
½ teaspoon Ground Cinnamon
½ teaspoon Vanilla Sugar or extract
pinch Nutmeg
pinch Salt

...extras...

Short Crust Pastry Stripes for cross feature. Alternatively mix water + flour until it forms a thick, pipable paste
Powdered Sugar + Water for glossy finish

Instructions

Start by activating the yeast. Warm up your non-dairy milk until it's just lukewarm, then sprinkle the yeast over the milk and let it sit for about 5 minutes until it's frothy.
Mix together the flour, sugar, salt and all the spices. Once your yeast is nice and frothy, pour it into the flour mixture along with the vegetable oil and vanilla extract (if using a liquid one).
Knead the dough until it's smooth and elastic – this usually takes about 8 to 10 minutes.
Transfer it into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about an hour, or until it's doubled in size.
Once dough has risen, gently fold in the vegan chocolate chips until they're evenly distributed throughout the dough.
Divide the dough into 4 equal-sized portions and roll them into balls.
Place them on a baking sheet lined with parchment paper, leaving a little space between each bun to allow for rising. Cover them loosely with a clean kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 190°C (375°F).
To give the hot cross buns their signature look you can either mix together a little flour and water to make a thick paste, then pipe crosses onto the tops of the buns, or use thin stripes of shortcrust pastry (I normally use the second option).
Pop the buns into the oven and let them bake for about 20-25 minutes, or until they're golden brown and beautifully fragrant.
While they're baking, whip up a simple glaze with powdered sugar and a splash of non-dairy milk to give your buns that irresistible glossy finish.
Once your buns are out of the oven and cooled slightly, drizzle them with your glaze and get ready to dive in. Serve them warm with a dollop of vegan butter or your favourite jam.

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