Ingredients
- 11/4 cups So Good Unsweetened Almond Milk, room temperature
- 1 packet dry yeast (2 1/4 tsp / 7 g)
- 1 Tbsp brown sugar
- 2 cups plain white flour (270 g), plus extra for kneading
- 2 cups plain wholemeal flour (270 g)
- 1 Tbsp apple cider vinegar
- 1/4 cup olive oil or neutral oil, plus extra for bowl
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 100 g 70% dark chocolate (dairy-free), roughly chopped
- 1/4 cup plain white flour, extra
- 11/2 - 2 Tbsp water
- 1/4 cup orange marmalade or apricot jam (optional), warmed and strained
Method
- Combine almond milk, yeast, and brown sugar in a large bowl, stir to dissolve. Set aside 5 to 10 minutes until foamy. Add white flour and beat well with wooden spoon until smooth. Add vinegar and oil, stir to incorporate. Add wholemeal flour, cinnamon and salt and stir to create a shaggy dough. Leave dough 5 mins, to allow the flour to hydrate.
- Dust bench-top lightly with a bit of extra flour and turn dough out of bowl. Knead 5 mins, adding a pinch or two of extra flour if necessary – dough should be slightly tacky, but smooth and elastic. Flatten dough with your palm, add chocolate chunks, fold to enclose and knead a further minute to evenly distribute.
- Drizzle a bit of extra oil into the mixing bowl, add dough and turn to coat. Cover with a tea towel and leave to rise in a warm place until doubled in size, roughly 1 hour.
- Punch down dough, divide into 12 even pieces and form into balls. Lightly oil an oven tray, or line with baking paper. Arrange buns, leaving a small bit of space between each, and cover with the tea towel. Leave to rise until nearly doubled, 30 - 45 mins.
- Preheat to 180°C (350°F) while the buns finish rising. In a small bowl, combine flour and water for the crosses and stir to create a thick but pipe-able paste. Spoon paste into a small piping bag, or a disposable bag with the corner snipped off. Pipe crosses onto buns.
- Bake 20 minutes, until tops are golden and sound hollow when tapped. Cool slightly, then transfer to a rack and brush with warm jam, if using.
Tips
• Blooming your yeast first (step 1) confirms it’s fresh and alive before adding flour. If using cold milk, the yeast will take longer to activate.
• Rising time of dough can vary based on the temperature of your kitchen and temperature of ingredients used. The warmer it is the faster the dough will rise, method above is based on new yeast and a warm-room-temperature kitchen.
• The need for extra flour will depend on factors such as the brand used and humidity levels on the day. It’s better to have dough that’s a bit sticky after kneading, than one that is dry and too firm, as the flour will continue to absorb liquid as it rises.
• If vegan, double-check ingredients on the chocolate to ensure it does not include milk products.
• For a classic hot cross bun, increase cinnamon to 1 1/2 tsp and replace choc-chunks with an equal quantity of sultanas or mixed dried fruit.
• Rising time of dough can vary based on the temperature of your kitchen and temperature of ingredients used. The warmer it is the faster the dough will rise, method above is based on new yeast and a warm-room-temperature kitchen.
• The need for extra flour will depend on factors such as the brand used and humidity levels on the day. It’s better to have dough that’s a bit sticky after kneading, than one that is dry and too firm, as the flour will continue to absorb liquid as it rises.
• If vegan, double-check ingredients on the chocolate to ensure it does not include milk products.
• For a classic hot cross bun, increase cinnamon to 1 1/2 tsp and replace choc-chunks with an equal quantity of sultanas or mixed dried fruit.
-
Per Serve
-
Energy (kJ)1105
-
Energy (Cal)264
-
Protein (g)6
-
Fat (g)9
-
Saturated Fat (g)2.5
-
Carbohydrate (g)39
-
Sugars (g)6
-
Dietary Fibre (g)4
-
Sodium (mg)108
-
Potassium (mg)162
-
Iron (mg)1.2
-
Calcium (mg)62