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Vegan Hot Cross Bun Chocolate Rolls (Gluten-Free)

Gluten-free, Egg-free, Soya-free, Can be Dairy-free. Low sugar
4.66 from 49 votes
Prep Time15 mins
Cook Time30 mins
1 hr
Total Time45 mins
Servings 9
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • 500 g Free From Fairy plain gluten-free flour
  • 20 g sugar
  • 10 g Yeast - Easy bake variety (dried)
  • 5 g psyllium powder
  • 5 g xanthan gum
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 200-250 g almond milk - ,unsweetened, or other dairy-free or dairy milk
  • 150 g plain dairy free yoghurt - , unflavoured, or dairy yoghurt
  • 1/4 tsp orange extract - or 1 drop doTerra orange essential oil
  • FOR THE FILLING:
  • 80 g dark chocolate - I used orange flavour, chopped into chunks. Check dairy free if important
  • 50 g raisins
  • FOR THE GLAZE
  • Apricot jam
  • FOR THE CROSSES:
  • 50 g icing sugar
  • 1/4 tsp orange extract
  • 2 tsp water

Instructions
 

  • Combine the dry ingredients in a large bowl or the bowl of an electric mixer fitted with the dough hook, and mix well. I use this Sage mixer.
  • Add the yoghurt and orange extract then warm 200ml milk for 40 seconds on high power in your microwave and add that
  • Beat well to combine and bring the mixture into a sticky dough. The amount of milk will vary depending upon the yoghurt you use so you may need to add up to 50ml more than the 200ml to reach a sticky dough
  • Once you have the dough, place it onto a large piece of cling film on a clean surface and roll or push it out until you have a rectangle approx. 27cm across x 25cm high
  • Rub the dough with a little water then scatter all but the top 5cm longest length with the raisins and chocolate chunks
  • Using the cling film to help, and starting with the longest edge closest to you, roll the dough away from you to create a cylinder
  • Remove the cling film from the top of the roll then using a very sharp knife and a 'sawing' action, cut the cylinder into approx. 3cm thick slices giving you 9 rolls in total
  • Grease a 21cm x 21cm dish and place the rolls cut side down inside. There should be a little bit of space between them
  • Put cling film over the top of the dish and place in a warm spot for around an hour (or use my trick of a cup of boiling water in a tray at the bottom of a cold oven with the dish on the top shelf and the oven door shut - and leave for 30 minutes)
  • Once risen heat the oven to 180 degrees, 160 degree fan, gas mark 4
  • Brush the buns with some water and bake in the pre heated oven with a cup of boiling water in the bottom for 30 minutes
  • Once out of the oven, brush with apricot jam for a lovely glaze and leave to cool
  • While cooling mix the icing ingredients together and drizzle over the rolls in a cross shape!

Notes

Nutritional data is for guidance only

Nutrition (Approx)

Calories: 329kcal | Carbohydrates: 61g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 186mg | Potassium: 216mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 2.3mg