Chocolate Hot Cross Buns
A rich and decadent twist on the traditional spiced bun, featuring a soft cocoa dough and melted dark chocolate chips, finished with the iconic white cross.
Ingredients
Scale
- 3 1/2 cups gluten-free all-purpose flour
- 1/4 cup cocoa powder
- 1 cup warm coconut milk
- 1 packet active dry yeast
- 1/3 cup maple syrup
- 1 large egg
- 1/4 cup melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips
- 1/4 cup tapioca starch
- 2 tablespoons water
Instructions
- Whisk warm coconut milk, yeast, and 1 tablespoon of maple syrup in a bowl. Let sit for 10 minutes until foamy.
- In a large bowl, combine flour, cocoa, cinnamon, remaining syrup, egg, and coconut oil. Add the yeast mixture and knead for 5 minutes.
- Fold in the dark chocolate chips. Cover the dough and let it rise in a warm spot for 1 hour.
- Shape the dough into 12 balls and place them in a greased rectangular baking pan. Let rise for another 30 minutes.
- Preheat oven to 375°F (190°C) and bake for 20 minutes.
- While buns cool slightly, mix tapioca starch and water into a paste. Pipe a cross onto each bun.
- Serve warm and enjoy.
Notes
- Ensure the coconut milk is warm (about 110°F) to properly activate the yeast.
- Use a piping bag for the neatest crosses.
- For a glossy finish, brush with a little extra maple syrup while hot.
Find it online: https://dishmio.com/chocolate-hot-cross-buns/