Vegan Choc Chunk Hot Cross Buns ~ Collab with Pico Chocolate
Makes: 8 buns
300ml soy milk or milk of your choice
50g dairy-free butter
500g bread flour
7g sachet instant dried yeast
70g coconut sugar
½ teaspoon salt
2 teaspoons cinnamon powder
2 teaspoons mixed spice powder
1 block Pico Chocolate Coconut M*lk Chocolate
70g standard white flour
2 tablespoons pure Canadian maple syrup
Preheat a small saucepan on the stove on a medium heat. Pour in the milk and wait for it
to simmer. When at a simmer, add the dairy-free butter, stir a couple of times and then
remove from the heat to allow it to melt slowly and the milk to cool down.
Combine the flour, yeast, coconut sugar, salt and spices in a large mixing bowl.
Make a well in the centre of the flour mix and pour in the milk mixture, stirring quickly as
soon as the milk has been added.
Tip the dough out of the bowl and onto a lightly floured surface.
Knead the dough for 5-7 minutes or until smooth and well combined. Place into an oiled
bowl, cover with a tea-towel or cloth and place in a warm place for 1 hour.
Place the dough back onto your floured surface and break up the chocolate block,
sprinkling chunks of chocolate all over the dough. Lightly knead the dough to ensure that
the chocolate chunks are distributed evenly. Roll back into a ball and place back into a
warm place for another hour.
Preheat the oven at 200 degrees fan bake and line a large baking tray or two
small/medium baking trays with baking paper.
Punch the air out of the dough and divide it into 8 even size pieces. Shape these pieces
Arrange the buns on the baking tray, leaving a 2cm space between each one.
To make the cross, in a small bowl, whisk the flour and 3 tablespoons of water. Add
another tablespoon of water until a thick paste forms. You need this to be a good balance
between super thick and super thin.
Scoop the paste into a piping bag with a small circle nozzle and pipe crosses on the buns.
Place the baking tray/s into the oven and bake for 15 - 20 minutes or until a golden brown.
Remove from the oven and place the buns onto a wire rack to cool.
Brush some pure maple syrup over the buns and serve immediately.