It wouldn't be Easter without Hot Cross Buns....But what about.....Chocolate Orange Hot Cross Buns!
3 hours 30 minutes
250ml Oat Milk
500g Strong White Flour
65g Caster Sugar
7g Fast Action Yeast
1/2 tsp Salt
1/2 tsp Ginger
1/2 tsp Nutmeg
Zest of 1 Orange
50g Vegan Butter (cold)
100g Mini Dark Chocolate Chips
1/2 Tsp Cacao Powder
Marmalade (to glaze)
Warm the oat milk, in a pan over a low heat.
In a bowl combine the flour, caster sugar, cinnamon, ginger, nutmeg, yeast, salt and orange zest.
Add the vegan butter and use your fingers to combine the mixture.
Then add the warmed oat milk, sultanas and chocolate chips mix and mix well.
Transfer the dough onto a lightly floured surface.Knead for 5-10 minutes until the mixture is smooth, elastic and springy to touch.
Transfer to a clean bowl which is lightly oiled, cover the bowl with clingfilm and leave to rise until it has doubled in size (1-2 hours).
Once risen, remove from the bowl and knead gently, on a lightly floured surface to knock the air out. Split the dough evenly into 11 balls (I weighed out 100g per ball).
Lightly grease a baking tray (or place on your reusable silicone baking mat) and place the balls onto the tray leaving a small gap between each.
Cover with lightly oiled cling film, and leave to rise while your oven preheats at 180 Degrees C (45-60 minutes)
Meanwhile whisk the flour, water and cacao powder together and transfer into a piping bag.
Once the dough has had its second rise carefully pipe the crosses on top of the buns.
Bake in the oven for 20 minutes.
Take them out of the oven and brush lightly with marmalade then leave to cool fully and enjoy!