Double chocolate dairy-free Not (hot) Cross Buns
Of all the over hyped holidays of the year Easter is the one I have the most passionately conflicted relationship with, trying to navigate the stores for months leading up to it with a child that can have pretty much none of the stock on the shelves is disappointing and exhausting. Top that off with the shared birthday of my husband and son almost always falling on the Easter weekend and well it's just a bit stressful and not nearly as much fun as it should be.
Last year I published my recipe for my Not Cross buns, so called because in an effort to shake off my Easter crankies I make my buns with a smile on them instead of a cross. I also make them with fresh dairy-free ingredients that mean Eve's tummy is also not cross when she eats them.
This year to banish the low chocolate option blues I decided to go all out and convert my original recipe to a double chocolate dairy free version, and let me tell you, you won't be missing Easter Eggs after you sink your teeth into one of these.
This recipe features three rises instead of two, I honestly feel this gives them a much better fluffier texture, but if you're pressed for time add the choice chips before the first rise and skip the second rise process, they'll still taste decadently delicious.
- 600 grams Plain Flour
- 2 teaspoons Dried Yeast
- 90 grams + 1 tablespoon Dark Brown Sugar
- 1 teaspoon Pink Salt Flakes
- 15 grams Cocoa
- 300 ml Soy Milk
- 60 grams Nuttelex
- 1 large Egg
- 150 grams Sweet William (or other dairy free) Dairy Free Choc Chips
- 2 tablespoons Self Raising Flour
- 2 tablespoons Water
- 2 tablespoons Boiling Water
Whisk together plain flour, yeast, 90 grams dark brown sugar, salt and cocoa.
Gently heat soy milk over a low heat and add nuttelex, mix until nuttelex has melted and remove from heat.
In your mixer (with dough hook or roller) place flour mixture and slowly tip in soy/nuttelex, next add egg. Mix well to form dough.
Either with dough roller or by hand knead for 10 minutes.
Lightly coat a bowl with oil add dough, cover, and leave in a warm place to rise for an hour (or until doubled).
Punch dough down and tip onto a lightly floured surface, knead in choice chips and return to covered bowl for a second rise, in a warm place for approximately an hour.
Once risen separate dough into 12 or more buns (depending on desired final size) shaping gently and placing onto a lined baking tray. Again cover and leave in warm place to rise until doubled.
Preheat oven to 175c
In a small bowl mix self raising flour and water to form a thick paste. Scoop into a piping bag and pipe happy faces onto your not cross buns.
Bake in oven for 15-20 minutes.
Remove from oven. In a small bowl dissolve additional brown sugar with boiling water and glaze buns.
Allow to cool slightly and enjoy!
- If you're not able to have Soy feel free to swap it for another dairy free milk, I personally find Almond the next best for stable baking but it's a matter of personal preference.
- You can also swap the pink salt for normal salt with no big changes.
- If you're not a fan of Nuttelex or not in Australia I would suggest swapping it for your favourite non-dairy spread (or of course if you can eat dairy butter)