Light and fluffy vegan hot cross buns studded with melting chocolate chunks and decorated with a chocolate cross – these are the chocolate-lovers dream! Delicious warm from the oven or toasted under the grill, they’re naturally vegan, dairy-free and nut-free. They are easy to make in a few simple steps and make the kitchen smell divine.
By Nourishing Amy
Vegan chocolate hot cross buns
150ml plant-based milk
7g fast-action yeast
3 tbsp (30g) coconut sugar
4 tbsp (60g) vegan butter or margarine, melted
225g plain flour
1 tsp cinnamon
1/2 tsp mixed spice
A pinch of salt
60g + 30g chopped Divine 70% Dark Chocolate with Lemon & Juniper
Warm the milk until just slightly warm but not hot so to kill off the yeast. Pour into a mixing bowl and stir in the sugar and yeast. Leave for 10 minutes.
In a second bowl, stir together the flour, cinnamon, mixed spice and salt.
Pour the yeast mixture over the flour with the melted butter or margarine and mix to form a dough.
Transfer the dough to a lightly floured work surface and knead for a couple of minutes. Place the dough back in a lightly greased bowl and cover with cling film. Leave to rise in a warm place for 1 hour, until doubled in size.
Chop 60g of chocolate. Tip the dough onto a lightly floured work surface, scatter over the chocolate and knead into the dough. Divide the dough into 6 pieces and roll into balls. Place the buns in a greased oven-proof dish, close together, cover with cling film and leave to rise for 20 minutes in a warm place.
Preheat the oven to 170Fan/190*C and bake the buns, uncovered, for 25-30 minutes until risen and golden.
Allow to cool fully before melting the 30g chocolate and decorating the buns with chocolate crosses. Best eaten on the same day or the day after.