Move over traditional hot cross buns and make way for my new double chocolate hot cross buns! For the perfect, soft squidgy gluten free bun I’ve used my gluten free bread mix as the base for these. If you’re outside the UK and can’t buy the bread mix I’ve got that covered too…
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
It’s 2022 and the hot cross bun needs a re-vamp. These days there are a huge variety of different flavoured hot cross buns available and I thought it was time to create some of my own.
Being a chocoholic I have started with double chocolate hot cross buns. If you’ve got a flavour combination that you’d like me to create then let me know.
What is a hot cross bun?
Hot cross buns are traditionally eaten at Easter and are usually yeasted sweet breads (buns) lightly spiced and filled with currants or mixed dried fruit.
I’ve got several recipes on this site from my traditional gluten free ones, to dairy free ones. I even created some vegan chocolate chip roll ones (a bit like a cinnamon bun).
I personally think they should be eaten all year around. After all, why reserve something so delicious for only a few months of the year?
How do you make double chocolate hot cross buns?
These gluten free double chocolate hot cross buns are really easy to make because at their base is my gluten free bread mix.
I developed the bread mix to make gluten free bread making easy. For these buns I highly recommend blending the bread mix before starting. This is to break down the flax seeds so that there aren’t whole seeds in the buns. Of course, if you’d like whole seeds in the buns then this isn’t necessary.
I use my high powered blender to do this.
With just a few added ingredients and a quick mix the bun mixture is ready to shape and bake. It really does take less than 15 minutes to create the buns and within an hour you can be eating them!
How do you shape a hot cross bun?
With my hot cross buns the trick to shaping is two-fold.
Firstly it’s really important to allow the mix to stand for 5 minutes after mixing it. This allows the psyllium husk powder and flax seeds to absorb the liquid and firms the dough up.
Secondly, it’s essential that you grease your hands well with oil before attempting to handle the dough. This ensures that it doesn’t stick all over your hands.
With these methods, a desert spoon of dough can be removed from the bowl and rolled before placing into a tin to rise.
Since photographing these buns I’ve discovered an even better way to cook them which is to place the balls of dough into a 9 inch/23cm brownie tin. This allows them to rise upwards more and creates a deeper bun. The method I used when I made all previous batches was to bake them on baking trays. This meant more washing up and flatter buns!
How can you make them quickly?
To speed the ‘proving’ process up I let these buns rise in a warm oven for 20 minutes before baking them at a high temperature.
This means you can have fresh double chocolate hot cross buns within an hour!
What equipment is needed?
Firstly, if you don’t want whole seeds in your buns then you’ll need a blender. This will break the seeds up into a powder within the mixture.
You’ll also need a large mixing bowl, accurate measuring scales, a spoon, measuring spoons and a 23cm square tin.
How do you serve gluten free chocolate hot cross buns?
I rather like these buns just as they are, ideally warm from the oven.
However, you can also split them and spread them with dairy free spread or butter. Or if you wanted even more chocolate, you could add chocolate spread!
How do you store hot cross buns?
These hot cross buns don’t last very long in this house so storing them isn’t an issue! However, I recommend keeping them in an airtight container for up to a couple of days.
If they seem a little hard, a quick blast in the microwave, or 5-10 minutes in a pre-heated oven, will bring them back to softness.
Alternatively you could split them and toast them.
If you aren’t going to eat them immediately I highly recommend freezing them. Place them in a warm oven, or microwave them (or toast them) before serving.
Gluten free Easter
If you’re looking for more Easter recipes then you’ll find many of mine in my Gluten Free Easter e-book that you can download now:
Gluten Free Easter Recipes (Downloadable Book)
In Gluten Free Easter Made Easy I share some of my favourite gluten free Easter recipes.
This year will mark our tenth gluten free Easter so I have recipes for all your favourite Easter bakes along with recipes that you can make as gifts.
Inside the book you’ll find recipes for gluten free hot cross buns, chocolate truffles, chocolate simnel cupcakes and more. You’ll also find my recipes for special Easter desserts, delicious gluten free breakfasts and gluten free Easter gifts.
Once you pay for the book you’ll receive a link to download a PDF copy of your book. You can print this out or view it on your screen.
Gluten free bread making
If you’d like to get better at gluten free bread making then join my online gluten free bread making cookery course.
In it I show you through a series of videos that you can follow in your own time, how to make gluten free baguettes, naan bread, sandwich loaf, soda bread, tear and share and much more.
I also share the recipe for my flour blend and bread mix, so if you don’t live in the UK and want to be able to make this recipe and so many others then this is the course for you!
Join now to get started straight away.
Pin the recipe so you don’t lose it:
The recipe
Double Chocolate Hot Cross Buns (Gluten Free, Vegan Option)
Ingredients
For the buns
- 1 packet Free From Fairy gluten free bread mix
- 40 – 50 g Light brown sugar - or granulated white sugar or coconut sugar
- 50 g Cocoa powder
- 7 g Dried yeast - I use the Easy Bake Allinson's brand
- 5 g Mixed spice - pumpkin pie spice in USA
- 350 ml Dairy free milk - or cows milk if not dairy free/vegan
- 150 ml Boiling water
- 30 ml Olive oil - or melted butter if not dairy free/vegan
- 1 tsp Balsamic vinegar - or cider vinegar
- 100 g Dark chocolate chips - check vegan if required
For the crosses and glaze
- 2 tbsp Free From Fairy plain flour blend
- 1.5 tbsp Water - (or enough to make a thick but runny paste)
- 2 tsp Runny honey - (warmed) – rice syrup if vegan
Instructions
To make the buns:
- If you want buns without whole flax seeds the first step is to empty the bread mix into a blender and blend until the flax seeds are no longer whole. Then follow the next step
- If you don't mind whole flax seeds place the bread mix in a large mixing bowl and add the sugar, cocoa powder, yeast and mixed spice and stir well to combine. (If you are not using fast acting yeast mix the boiling water and milk together – as in step 3 and add the yeast. Leave to one side for around five minutes before proceeding).
- Using digital weighing scales weigh out your boiling water and milk into a jug and stir to combine
- Add the milk/water mixture along with the oil (or melted butter) and vinegar to the dry ingredients and stir well to make a smooth dough. Add the chocolate chips. Leave to stand for 5 minutes.
- Stir the mix again. With oiled hands divide the mixture into 12 pieces. Roll each piece into a ball and place it into your 23cm square tin. Repeat until the tin is full. Make sure to re-oil your hands if the mixture gets sticky!
- Place the buns into an oven set to its lowest temperature (or just on with the light). It should be around 50 degrees C
- Leave the buns to rise for 20 minutes before removing them from the oven and turning it up to 230 degrees C/ 210 degrees Fan/ Gas 8/446 F
- While the buns rise, mix the cross ingredients together – the flour and water – to make a smooth paste
- Drizzle the cross paste across each bun and place back in the oven. There is no need to wait for it to get up to full temperature
- Bake the buns for 20 – 25 minutes until golden
- While the buns are still warm, heat the honey
- Using a pastry brush spread the warm honey over the warm buns
- Cool the buns on a wire rack before storing, or eat them while warm