Weekly ice cream runs with the “Ice Cream Pigs” trio is my motivation to get through the week. There is joy in sitting silently licking scoops of creamy perfection with people that share an appreciation for such a ritual. It keeps us sane. Although our Instagram displays enough ice cream photos for people to say “you guys eat a lot of ice cream”, it does not document even half of our ice cream runs. Ice cream is good for the soul, ‘kay? (That was me trying to convince myself)
Each ice cream run concludes with us waiting at the bus stop with Jessica. On one particular day, we walked to a further bus stop that was facing a Cobs bakery. The large posters that advertised their three seasonal hot cross buns prompted Jess to proclaim her love for the chocolate hot cross buns. For the next ten minutes, Chew and I were enlightened about how each bun was overflowing with an absurd amount of chocolate, how fluffy the buns were, and how the chocolate would get all melty when warmed. And how the cross was also chocolate. And how OMG chocolate-y they are. “AND THE CHOCOLATE GUISE!” If there’s one thing I was to know about the buns, it’s that they contain a lot of chocolate.
After hearing Jessica’s rave review, it was near impossible to not make a trip to Cobs to get a pack of their chocolate hot cross buns. And sure enough, they were wonderfully soft and dotted with, supposedly, over one hundred mini chocolate chips. Since they were so delectable, it is only fair for me to make my own version. And so, today’s chocolate-laden buns are dedicated to our dear friend Jessica.
This Spiced Orange Chocolate Hot Cross Bun is made with a mixture of spelt and oat flour to reduce the amount of gluten without sacrificing the fluffy texture of fresh bread that I adore. As the name implies, I’ve also added a few more dimensions to the chocolate hot cross bun by perfuming it with orange zest and spicing lightly with cinnamon, nutmeg, cloves, and allspice. Chocolate and orange is another splendid pairing that I know Jess loves. Especially if it was in ice cream.
I’m no bread-making connoisseur so you can trust me when I say that making buns from scratch is not a difficult task. If you’re looking to bake something a little bit different for Easter, I do hope you’ll give these a try. Because…CHOCOLAAAATE.
Other Easter recipes
- DOUGH
- 1 cup almond milk
- 2 tbsp maple syrup
- 2¼ tsp traditional yeast (1 8g package)
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup oats, ground into flour
- 1¼ to 1¾ cups spelt flour*
- ¼ tsp salt
- 1⅓ cups mini chocolate chips**
- ½ tsp ground cinnamon
- A pinch each of cloves, allspice, and freshly ground nutmet
- Zest of 1 large orange (about 1 tbsp zest)
- EGG WASH (optional, omit if vegan)
- 1 egg
- 1 tbsp milk
- CHOCOLATE CROSSES
- ¼ cup chocolate chips
- ½ tsp coconut oil
- Warm almond milk and maple syrup in microwave for about 1 minute, or until warm to the touch but not scalding. Stir in the yeast and allow it to bloom for 10 minutes. Activated yeast should be foamy.
- Mix the oat flour, 1¼ cup spelt flour, salt, chocolate chips, spices, and orange zest briefly in stand mixer to roughly combine.
- Pour the melted coconut oil, vanilla extract, and activated yeast into the bowl of the standing mixer containing the dry ingredients.
- Mix on low speed with a dough hook attachment until a thick and sticky dough forms. Increase to medium speed and knead the dough for 5 to 7 minutes or until a soft dough forms and begins to gather around the hook. Add up to ½ cup more of spelt flour after 2 minutes if dough still looks too wet. Finished dough will partially wrap around the hook and still be sticky. Avoid over-kneading for soft and fluffy bread.
- Oil a large mixing bowl and transfer the dough into the oiled bowl. Turn the dough a few times to coat the surface of the dough with oil. This will prevent it from sticking as it rises. Cover the bowl with plastic wrap and store in a warm place and draft-free place (such as a microwave that isn't turned on) to allow dough to rise for 1 hour, or until doubled in size.
- Once dough has expanded to twice its initial size, punch the dough and divide into 12 equal dough balls. Arrange the dough balls in a greased baking pan smooth side facing up. Using a sharp knife, cut crosses on each bun. Cover the tray loosely with plastic wrap or a moist tea towel and allow it to rise again in a warm spot for 30 to 40 minutes.***
- If using, whisk together the ingredients for the egg wash and brush it over the tops of each roll; this will provide a glossy sheen. Bake at 350⁰F for 25 to 30 minutes or until golden brown. Cool for at least 15 minutes.
- After rolls have cooled, melt the chocolate chips and coconut oil for the crosses and pipe or drizzle crosses along the cut marks on top of buns.
**Check ingredient list to ensure chocolate chips are vegan
***Overnight option: After dividing dough into 12 buns, wrap baking tray tightly with plastic wrap and refrigerate. Bake according to step 7 the next day.
These sound absolutely wonderful! Love the idea of using spelt and oat flour. Have a great Easter!
Thanks for dropping by and happy Easter to you too Aimee!
i had to add a lot more flour to these and the choc chips didn’t melt into the dough but they were the best hot cross buns I’d ever tasted, will probably make them again and again