Made with our Burger Bun mix
Vegan Choc Chip Hot Cross Buns
Rated 5.0 stars by 1 users
Category
Bread
Servings
12
Prep Time
50 minutes
Cook Time
20 minutes
These gluten free, vegan Choc Chip Hot Cross Buns have no rise time and are so easy to make with your Burger Bun mix. The crosses are rich and dark. You can add a bit more water to make it easier to pipe. These are amazing fresh, or toasted next day. We love them plain, with butter or home-made rhubarb raspberry jam. So. Good.
Author:Sophie
Ingredients
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1 x YOMO Burger Bun mix
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½ cup (76g) tapioca starch
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2 x 5ml tsp (4g) cinnamon
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⅓ cup (60g) YOMO choc chips, or dark chocolate, roughly chopped
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2 x 20ml tbsp (51g) maple syrup + extra for brushing bun tops
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1 x 20ml tbsp white or apple cider vinegar
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350ml water
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2 x 20ml tbsp (46g) almond butter
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1 x 20ml tbsp (6g) tapioca starch
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1 x 20ml tbsp (12g) dutch cocoa or cacao
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2 x 5ml tsp (12g) maple syrup
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1 x 20ml tbsp (20g) water
For the buns:
For the crosses:
Directions
Preheat oven to 180 degrees Celsius.
Mix all the ingredients well using a stand mixer or your hands.
Shape dough into 12 round balls.
Flatten balls onto a lined baking tray leaving at least 1cm between each bun and score each bun with a cross.
Place in the oven and set a timer for 45min.
While the buns are baking, mix cross ingredients in a small bowl.
Add a little bit of extra water if the mixture is too thick to pipe.
Remove buns from the oven at 45min and pipe on the crosses.
Put buns back in the oven for another 5 minutes.
Remove buns from the oven and brush with maple syrup.
Let cool for at least 10 min and then enjoy!!
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