Updated: Apr 15
Hot cross buns are my ultimate favourite when Easter rolls around. Historically meant to be eaten on Good Friday, these tiny buns are best served the day they are made; however, they can be toasted and eaten the next day.
The inspiration for this recipe is from my new ebook Healing Healthy. One of my favourite drinks in the book is Chia Hot Chocolate. Spicy and sweet are the perfect combinations for these little Easter treats.
Enjoy making these over the long weekend and share them with your loved ones. These are plant-based, dairy free and refined sugar free.
Prep time 1 hour | Bake 25 minutes | Makes 9
You will need:
1 tbsp chai tea
1 tbsp chia seeds
1/4 cup (60ml) boiling water
1 1/4 cup plant-based milk
1/2 cup (125ml) olive oil
2 tbsp maple syrup
1/4 cup coconut sugar
2 tsp dry active yeast
4 cups of all purpose flour
1 tsp sea salt
1/3 cup cacao powder
2 tsp all spice
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup white vegan chocolate chips
1/4 cup (60ml) water
1/3 cup plain flour
1 tsp cacao powder
1 tsp maple syrup
1/3 cup (80ml) boiling water
1 tbsp chia tea
1 tsp vanilla extract
1 tbsp maple syrup
How to make:
Place the chia tea into the boiling water and stand for 5 minutes. Remove tea leaves and place chia seeds into the chai tea liquid; this will become a chia egg.
Add plant-based milk, oil, vanilla extract and maple syrup in a medium jug; add yeast stirring in
Sift flour, spices, salt and sugar into a large bowl; stirring in the white chocolate chips.
Add the chia seed mixture and milk mixture into the bowl; using your hand's mix together till combined.
Lightly flour a clean benchtop, turn out the dough, and knead for 5 minutes. Transfer the dough to a lightly oiled bowl; cover and let it stand on your countertop for 30 minutes.
Lightly knead the dough on an oiled surface and place it back in the bowl. Let it rest for 1 hour.
Divide into 9 pieces and roll into balls. Place on a baking tray lined with parchment paper into 3 rows. Letting it rest for another 30 minutes.
Preheat the oven to 200°C/400°F.
Combine the flour, water, cacao powder and icing into a small bowl and stir to form a paste. Add to a 3mm piping bag and pipe a cross pattern over buns.
Bake for 25 minutes or until browned, and the centre sounds hollow when tapped. While the buns are baking, make the glaze. Add boiling water and chia leaves to a small bowl and lets it steam for five minutes. Drain and add to a small saucepan; add maple syrup and vanilla extract and bring to a boil on medium heat letting it become a sticky.
Brush the hot glaze over the buns and serve at room temperature with butter or eat just as is.