• Mealsbymiri

Choc Chip Hot Cross Buns

I loveee baking hot cross buns for Easter and the choc chip flavour is definitely up there as my favourite kind. I actually can't seem to decide whether I like these or the raisin ones best though, but I do feel like choc chip is a crowd favourite and so I decided that was the recipe I should bring you all this year. And oh my I do not regret this for a second, they turned out soo good! I made 7 buns with this recipe, but they turned out very big haha so you could definitely split them into 8-9 smaller ones to and it would be just as great. Either way I hope you give this recipe a go and love it as much as I did!


Ingredients

490g all purpose flour

1.5tsp dry yeast

325g unsweetened soy milk

40g (+ 1tbsp for brushing on top) dairy free butter

70g sugar

0.25tsp fine table salt

2tsp cinnamon

2tsp allspice

1tsp ginger

0.5tsp cloves

100g chopped semi sweet chocolate

1tbsp maple syrup (for brushing on top)

Cross topping: 50g all purpose lour

10g granulated sugar

10g cocoa powder

70g water


Method: Mix flour, yeast, sugar, salt, cinnamon, allspice, ginger and cloves well in a bowl. Melt 40g dairy free butter in a saucepan. Add soy milk and bring the mixture to body temperature. Pour the soy milk mixture into the dry mix and knead until you have a smooth and stretchy dough. Cover and let rest for at least 1-2 hours until fluffy and doubled in size. Once rested, knock the air out, add chopped chocolate and knead again until the chocolate chunks are evenly distributed throughout the dough. Split the dough into 7-9 equal pieces and roll into buns. Place on a baking tray lined with parchment paper and cover again. Let rest for another hour. Once rested, preheat the oven to 200C and make the cross topping by mixing flour, sugar, cocoa powder and water until you have a smooth paste. Mix 1tbsp maple syrup and 1tbsp melted butter and brush on top of the buns. Then, add the cocoa + flour paste to a piping bag and pipe a cross over each bun. Bake the buns in the middle of the oven for 12-15 minutes or until golden and all cooked through. Let cool on a wire rack before serving with your favourite toppings or just digging straight in!




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