Recipes
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Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

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With Easter just around the corner, it’s time to start making Hot Cross Buns! These are absolutely delicious!

  • Recipe by Veggieful
  • Serves 8
  • Prep Time 20 minutes
  • Cooking Time 25 minutes (plus 1 hr and 20 mins to rise)
Ingredients
  • Bun Dough:
  • 3/4 cup + 2 tablespoons Vitasoy Soy Milky Lite, luke warm
  • 4 tablespoons sugar
  • 2 teaspoons dried yeast
  • ¼ cup melted margarine
  • 2 ¾ cups plain flour (Plus more for kneading)
  • 1 teaspoon mixed spice
  • pinch of salt
  • 90g dark chocolate (70% cocoa or more), roughly chopped
  • spray oil
  • Cross Mixture:
  • 2 tablespoons + 1 teaspoon plain flour
  • 1 tablespoon sugar
  • 2 tablespoons water
  • Glaze:
  • 1 tablespoon sugar
  • 1 1/2 tablespoons boiling water
Instructions
  1. In a small bowl, add 2 tablespoons of sugar, the yeast and the Vitasoy Soy Milky Lite and set aside for 5 minutes or so until the yeast is activated and frothy. Add the melted margarine and whisk until combined. Set aside.
  2. In a large bowl, add the flour, the mixed spice, dark chocolate, salt and the last 2 tablespoons of sugar. Stir until combined. Make a well in the centre of the flour mixture and pour in the yeast and Vitasoy Soy Milky Lite mixture. Stir with a metal spoon until it firms a sticky dough.
  3. Lightly flour a clean surface with about 2 tablespoons of flour. Use your hands to knead the dough for about 5 minutes until it is no longer sticky and will not leave any dough on your hands when kneaded. At the point where it is no longer sticky it is ready to rise.
  4. Spray oil a large bowl. Roll the dough into a ball and place it in the bowl. Cover with a damp tea towel or plastic wrap and place in a warm place for about an hour until it has doubled in size. Once the dough has doubled in size, punch the air out with your fist and knead for a couple of minutes on a NON-floured surface until it has decreased in size and is elastic and smooth. (If after this it is still sticky, you can add a tiny bit of flour but you shouldn't need to). Divide the dough into 8 even sections and roll them into small balls.
  5. Preheat the oven to 190 degrees celcius. Spray oil a baking pan (approx. 22cm long x 13cm wide x 7cm deep) and place the individual dough balls in it right next to each other. Push them down slightly to fit them nicely against each other. Cover the baking pan with a damp tea towel or plastic wrap and place in a warm place and sit for 20 minutes until they have increased in height by 1 centimetre or so.
  6. Make your cross mixture by adding all the cross ingredients to a small bowl and whisking until smooth. Fill a piping bag (or a freezer bag with the corner snipped) with the cross mixture and pipe a continuous long line over the length and width of the buns.
  7. Make the glaze by adding all glaze ingredients to bowl and stirring until the sugar has dissolved. Set aside. Bake the buns at 190 degrees celsius for 25 minutes until the tops are hard. Carefully take them out of the oven. Using a pastry brush, glaze the tops of the buns with just enough glaze to cover. Allow the glaze to cool and harden for about 5 minutes. Serve immediately with margarine. Enjoy!