Daily digest for Lucy's Friendly Foods, on March 11, 2026
There's nothing quite like soft sticky hot cross buns, but have you ever had a double chocolate one? Gorgeous cocoa rich dough studded with chocolate chips and embellished with a…
There's nothing quite like soft sticky hot cross buns, but have you ever had a double chocolate one? Gorgeous cocoa rich dough studded with chocolate chips and embellished with a dramatic white cross. These are next level hot cross buns.
My it's been a long hard Winter! But at last things are starting to look brighter. The first signs of spring are hitting at the same time as an early Easter. It's such a joy to see the spring flowers burst through and the first real warm sunshine of the year. It seems like a hopeful time.
Easter means plenty of hot cross buns and chocolate so why not combine both to get the best of both worlds! I really enjoy making hot cross buns, they're pretty simple but there's something magical about the soft dough, sweet spice and gorgeous shine.
My hot cross buns V Waitrose version
I have a lot of flavour varieties on my site (just put hot cross buns in the search bar!) but these are particularly rich and decadent so I would urge you to give them a go. Plus the white cross on the dark chocolate dough is particularly striking!
Double Chocolate Hot Cross Buns
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
makes 4 large buns or 8 small buns
250 g strong bread flour
20 g cocoa powder
½ tbsp dried yeast
2 tbsp caster sugar
¼ tsp salt
½ tsp mixed spice or cinnamon
200 ml warm dairy-free milk
2 tbsp dairy-free margarine
40 g dairy-free chocolate chips
for the crosses:
2 tbsp flour
3 tbsp water
for the glaze:
2 tbsp sugar
2 tbsp water
In a large bowl mix together the flour, cocoa, yeast, sugar, salt and spice. Make a well in the centre and pour in the dairy-free milk and bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
Gradually add the dairy-free margarine in small pieces and knead in. This will enrich the dough.
Knead for about 5 mins until the dough is smooth
Place in a bowl and cover, leave in a warm place to double in size. This will take about an hour.
Knock back, knead again and then form into 4 or 8 even sized balls. Place well spaced on a baking sheet lined with grease proof paper
Leave to rise again for 20-30 minutes
Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses. Bake at 190 degrees/Gas Mark 5 for 15-20 minutes until risen and the buns sound hollow
Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
Leave to cool on a wire rack.
These buns are best kept loosely covered or the glaze will make them go a bit soggy.
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