My it’s been a long hard Winter! But at last things are starting to look brighter and the first signs of spring are hitting at the same time as an early Easter. It’s such a joy to see the spring flowers burst through and the first real warm sunshine of the year. It seems like a hopeful time.
Easter means plenty of hot cross buns and chocolate so why not combine both to get the best of both worlds! I really enjoy making hot cross buns, they’re pretty simple but there’s something magical about the soft dough, sweet spice and gorgeous shine.
I have a lot of flavour varieties on my site (just put hot cross buns in the search bar!) but these are particularly rich and decadent so I would urge you to give them a go. Plus the white cross on the dark chocolate dough is particularly striking!
The big question is what variety next? I’m thinking a savoury version (inspired by those cheese and marmite/cheese and chilli ones from M&S), so what this space as I’ll hopefully be able to develop it before next weekend!
Triple Chocolate Hot Cross Buns
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
460g strong bread flour
40g cocoa powder
1 tbsp dried yeast
3 tbsp caster sugar
1 tsp salt
1 tsp mixed spice
400ml warm dairy-free milk
2 tbsps melted dairy-free margarine
100g dairy-free chocolate chips (I used a combination of milk, dark and white)
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, cocoa, yeast, sugar, salt and spice. Make a well in the centre and pour in the dairy-free milk and dairy-free margarine, 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
- Leave to rise again for 10-20 minutes
- Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses. Bake at 190 degrees/Gas Mark 5 for 15-20 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.