These gluten free and eggless chocolate hot cross buns are soft and seriously delicious!
Ingredients
• 2¼ Cup Metta Gluten Free flour, divided ¼ Cup
• 1¼ Cup dairy warm milk, plus extra for brushing (sub soy milk for non-dairy version)
• ½ cup sugar, plus1 Tbsp extra for yeast mix
• 1 Tbsp yeast
• ½ Cup softened butter (sub non-dairy butter like Earth Balance)
• ¼ Cup Cocoa powder
• ½ tsp salt
• 1 tsp cinnamon powder
• ½ Cup chocolate chips
• Water as required
Instructions
1) Mix a cup of warm milk with the tablespoon of sugar and yeast. Let it sit for 10 minutes.
2) Blend 2 cups of Metta flour with sugar, cocoa powder, cinnamon powder, and softened butter in a stand mixer at low speed.
3) Then add yeast mix followed by slowly pouring the remaining milk until the dough is soft. The dough should be firm, but soft, not runny.
4) Fold in the chocolate chips.
5) Cover the dough with cling wrap and let it rise for two hours.
6) After 2 hours, kneed the dough again just a little and divide the dough in 12 equal parts.
7) Roll each portion into a round shape like a bun.
8) Spray or grease a baking tray and place the rounds about 2-3 inches apart.
9) Brush the buns with milk.
10) In a separate bowl, mix the ¼ cup of Metta flour with some water (about 2-3 tablespoon) adding little water at a time until it makes a smooth paste.
11) Transfer the flour paste in a piping bag and make crosses on the top of the buns.
12) Top each bun with some chocolate chips.
13) Bake the buns at 350 F for 25 – 30 minutes until done and the toothpick test comes out clean.
14) Let them cool for about 10 minutes and then enjoy!
We’re grateful to Shalini of @foodreliks for creating this recipe using Metta Gluten Free flour. This beautiful frame showcasing the buns is also her creation. We cannot thank her enough for her contribution and her talent.
Have you used Metta gluten-free flour for this recipe or any other recipe?
Kindly take a moment to leave a review here to help our community!
Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com