Choc Chip Hot Cross Buns

These choc chip hot cross buns are a family favourite twist on the classic Easter treat. Replacing the traditional fruit with dark chocolate chips, these buns maintain their delicious spiced taste and are even better served warm or toasted with some dairy free butter.

Course Morning Tea

Cuisine Australian

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings buns

Calories 391kcal

Author Sally

Equipment

stand mixer

Ingredients

1 x 7 gram packet dry yeast
¼ cup white sugar/granulated sugar
1 ½ cups dairy free milk warmed
4 ¼ cups plain flour/all purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon vanilla extract
½ cup (60 grams) dairy free butter
1 egg room temperature
1 cup dark chocolate chips dairy free

For the crosses:

4 tablespoons plain flour/all purpose flour
3-4 tablespoons water

For the glaze:

½ cup water
½ cup sugar

Instructions

In the bowl of a stand mixer, whisk together the yeast, sugar, and warmed milk. Cover with a clean, damp kitchen towel and let sit for 10 minutes, until the mixture is frothy.
Add 2 cups of flour and mix on low using the dough hook attachment. Add the remaining flour along with the cinnamon, nutmeg, salt, vanilla, dairy free butter, and egg. Mix on medium speed until the dough begins to come together. Add in the chocolate chips and mix gently to incorporate.
Once the dough is smooth and slightly elastic, shape it into a ball using well floured hands. Place it back into the bowl, cover with a damp towel, and let rise for 1 hour, or until doubled in size.
Punch down the dough to release the air. Turn it out onto a floured surface and gently shape back into a ball.
Shape the dough into 12 even pieces and roll each piece into a ball. Place the dough balls in a 9×13-inch tray lined with baking paper, leaving space between each. Cover with a damp towel and let rise for 20 minutes.
Preheat the oven to 180°C (350°F). In a small bowl, mix together the flour and water to make a thick paste for the crosses. Transfer the paste to a zip-lock bag, snip off the corner, and pipe crosses onto the buns.
Bake for 25–30 minutes, or until the buns are golden brown and make a hollow sound when tapped.
While the buns are baking, make the glaze. In a small pot, heat the water and sugar over medium heat until the sugar has dissolved.
Remove the buns from the oven and immediately brush them with the glaze. Let the buns cool slightly before serving.

Notes

If this is the first time you are making these, be sure to read through all the tips in the blog post before beginning.

Dairy free milk: The milk needs to be warm but not hot otherwise this will kill the yeast. If you can hold your finger in the liquid without it feeling uncomfortable, then that’s about perfect.

Nutrition