Easter Edition: Choc Chip Hot Cross Buns (without the crosses) [Vegan]

Who else loves hot cross buns as much as I do? I always look forward to Easter as the supermarkets and bakeries start to sell hot cross buns! I love the choc chip hot cross buns the most. What about you? What’s your favourite hot cross bun?

So, I typically buy hot cross buns from the bakery but this year, I have had some time to make my own. This means I can incorporate my favourite ingredients such as choc chips and also make it healthier by using wholemeal flour. And the result is still these gorgeous fluffy delicious hot cross buns 😍 And they were devoured within 24 hours and Dorian told me he can have these buns for breakfast everyday 😋 These buns are also vegan, so you can share these with those with dietary restrictions 😄

On that note, I thought I would share with you my healthier hot cross buns (without the crosses) just in time for the Easter long weekend 🙂 I hope you get the chance to try this bun recipe and have a great Easter with your loved ones.

P/s: I hope Easter bunny pays a visit to your household and you are showered with lots of Easter eggs 💕

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes 12 delicious buns

Ingredients

For the buns:

1 cup luke warm almond milk (or milk of your choice) – ensure it is not too hot as it will kill the yeast and your buns won’t rise (I warmed my refrigerated almond milk for a minute or room temperature milk for 40 seconds);
7g dried yeast;
1 tsp coconut sugar (or sugar of your choice);
1 cup wholemeal flour;
1 cup self raising all purpose flour;
1/2 cup mixed dried fruit;
1/3 cup chocolate chips;
2 tbsp coconut sugar;
2 tbsp walnut oil (or melted coconut oil, vegetable oil or olive oil);
1-2 tsp ground mixed spices;
2-3 tsp ground cinnamon;
Optional: 1.5 tbsp mesquite powder – gives a sweet-honey flavour (available from most health food stores/aisles in the supermarket);

For the glaze:

2 tbsp date syrup (or maple syrup or honey);
2-3 tsp hot water; and
1-2 tsp ground cinnamon.

Method

In a medium bowl, place the almond milk, yeast and 1 tsp coconut sugar and stir until well combined. Allow to rest for 10-15 minutes or until the mixture becomes foamy;
In a separate large bowl, place all the remaining bun ingredients except the walnut oil and mix until well combined;
Once the yeast mixture becomes foamy, pour this mixture into the large bowl with the flour mixture. Also add the walnut oil and mix all with a wooden spoon to form a sticky dough;
Turn the dough onto a lightly floured surface and knead for 5-6 minutes or until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth in warm place for an hour or until doubled in size;
Preheat the oven to 170 degree Celsius and grease or line a baking tray with baking paper;
When dough has doubled in size, punch dough with your fist and turn onto a lightly floured surface and knead lightly for 2-3 minutes or until smooth. Divide the dough into two pieces and roll each piece into a log. Cut each log into 6 pieces and roll each piece into a ball;
Place the balls onto the prepared tray – ensure you leave some space between the balls as they will expand. Cover and set aside the baking tray in a warm place to rest for 20-30 minutes;
In a small bowl, place all the glaze ingredients and mix until well combined;
Bake for 20 minutes or until the buns are golden brown. Remove the buns from the oven and immediately brush the tops of the buns with the prepared glaze;
Enjoy warm with some butter 🙂