It’s not long until Easter, so definitely time for some seasonal baking, and Easter is not Easter without hot cross buns. I made some friendly hot cross buns when I first started blogging and they’ve become a firm favourite. But with my children’s aversion to dried fruit, I concocted this variation that appeals more to them. This recipe also leaves out the flax seed egg-replacer – I seem to have moved away from replacers and prefer to adjust recipes so they don’t need them instead.
The addition of chopped chocolate may be slightly unconventional, but the resulting buns are delightfully aromatic and tasty with the bonus prize of the chocolate going oozy and gooey when the buns are toasted.
Chocolate Chip Hot Cross Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
500g strong bread flour
1 tsp dried yeast
3 tbsp sugar
1 tsp salt
1 tsp mixed spice
1 tsp cinnamon
2 cups warm oat milk
2 tbsps melted dairy-free spread
100g dairy-free chocolate, chopped
for the crosses:
2 tbsp flour
3 tbsp water
for the glaze:
2 tbsp sugar
2 tbsp water
- In a large bowl mix together the flour, yeast, sugar, salt and spices. Make a well in the centre and pour in the oat milk and dairy-free spread, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
- Knead for about 5 mins until the dough is smooth
- Place in a bowl and cover, leave in a warm place to double in size
- Knock back, knead again and then form into 9-12 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
- Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses
- Leave to rise again for 10-20 minutes
- Bake at 190 degrees/Gas Mark 5 for 20 minutes until risen and the buns sound hollow
- Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
- Leave to cool on a wire rack.
- These buns are best kept loosely covered or the glaze will make them go a bit soggy.