It’s Easter and time for hot cross buns! Actually, they taste so good that I’ll do them more often than just once a year. This vegan option is very tasty and fluffy, I guarantee you will love them! As I love chocolate, I added some to this recipe, but feel free to swap it with raisins, nuts or berries. Happy Easter!
- 330 g plain flour
- 4 tbsp sugar
- 1 tsp cinnamon
- pinch salt
- 3/4 cube yeast (ca. 11 g)
- 55 g melted margarine
- 180 ml almond milk (lukewarm)
- 90 g dark chocolate, chopped
- 3 tbsp plain flour
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp sugar
- 1 1/2 tbsp boiling water
- In a large bowl mix the flour, sugar, cinnamon and salt. Make a well in the centre and add the yeast, melted margarine and milk. Mix until a soft dough is formed. Add the chocolate chunks. Knead for about 5 min.
- Cover the bowl with cling film and leave in a warm place until doubled in size. This will take about 1-2 hrs. I went to the gym and actually forgot about the dough, so I can tell you it works even if you leave it for longer!
- Knead the dough again for a couple of minutes and divide into 8 even sections and roll them into small balls. Preheat the oven to 190 °C.
- Slightly grease a baking pan and place the dough balls in it next to each other. Cover again with cling film and place them in a warm place for 15 min. They will increase again.
- Meanwhile, mix all ingredients for the cross mixture and fill in into a freezer bag with the corner snipped. Pipe a long line all over the length and the width of the buns. Bake buns for 25 min.
- Mix the ingredients for the glaze. Carefully get the buns out of the oven and using a pastry brush, glaze the buns while they are still hot. Don’t use too much. Let the glaze harden for 5 min and serve the buns warm with jam.