Imagine sinking your teeth into a warm, decadent chocolate-packed bun that's not only vegan-friendly but also incredibly delicious. These Double Chocolate Chip Hot Cross Buns are about to revolutionize your baking game, transforming a classic Easter treat into a year-round chocolate lover's dream. Whether you're a plant-based baker or simply someone who appreciates mind-blowing desserts, this recipe will have you falling head over heels for every chocolatey, soft, and irresistible bite!
Prep Time: 1 hrs
Cook Time: 25 mins
Total Time: 1 hrs 25 mins
Cuisine: Vegan
Serves: 12 buns
Ingredients
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 packet instant yeast
- 1 cup almond milk
- 1/4 cup vegan butter
- 1/2 cup dark chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, instant yeast, and salt. Whisk together until well mixed and no lumps remain.
- Warm the almond milk slightly until it reaches about 110°F (43°C). Add the vegan butter and vanilla extract to the warm milk, stirring to combine.
- Create a well in the center of the dry ingredients and slowly pour in the warm milk mixture. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 45-60 minutes or until the dough has doubled in size.
- Once risen, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round bun.
- Arrange the buns on a parchment-lined baking sheet, leaving some space between each. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- For the cross topping, mix 1/4 cup flour with 2-3 tablespoons water to create a piping consistency. Pipe crosses on top of the buns.
- Bake the buns for 20-25 minutes until they sound hollow when tapped and are slightly golden.
- Remove from the oven and let cool on a wire rack. Optional: brush with a light glaze made from maple syrup for extra shine.
Tips
- Temperature is Key: Ensure your almond milk is precisely warm (110°F) to activate the yeast without killing it.
- Kneading Matters: Take your time kneading the dough - a full 8-10 minutes develops the gluten and creates that perfect, soft texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Chocolate Tip: Use high-quality dark chocolate chips for the most intense flavor.
- Cross Piping Trick: Use a plastic sandwich bag with a small corner cut off if you don't have a piping bag for the cross topping.
- Cooling is Crucial: Let the buns cool completely to allow the texture to set and flavors to develop fully.Pro Hack: These buns freeze beautifully! Store in an airtight container for up to a month and reheat for that fresh-baked taste anytime.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
