Hot Cross Buns started filling Australian supermarket shelves almost the day after New Years, and I was completely appalled. I didn’t even have time to process the fact that I know needed to start writing ‘19’ at the top of my page now (still April and struggling) and I was being confronted with the next holiday. But I’m pleased to let you all know that it’s time now, and I’ve prepared these low FODMAP Chocolate Hot Cross Buns just in time for you to make them for Easter.
I remember when chocolate Hot Cross Buns were first introduced to us in Australia and all the kids went nuts. No more having to pick your raisins out of the regular buns or needing to slather them with butter because they weren’t quite sweet enough. No – none of that was needed any more. Now there was a Hot Cross Bun made of the stuff we thrive off at Easter time – chocolate. Once I actually spread Nutella on my choc chip bun… it was a real vibe, let me tell you.
These buns are amazingly simple to make, will be easy on your digestive system and are light in texture with all the gooey melty chocolate bits your heart desires. You could also easily leave out the cacao powder if you’d like your buns to be the traditional colour, and just add a tiny bit more flour to accommodate.
If you’re looking for more Easter treats, check out my low FODMAP fudge (two ways) and also keep an eye out for two more Easter recipes in the next week!
Chocolate Hot Cross Buns
- 1/2 cup almond milk or other low FODMAP milk
- 7 grams yeast
- 2 cups low FODMAP plain flour I use lofopantry
- 1/4 cup coconut sugar or brown sugar
- 2 eggs
- 1/4 cup cacao powder
- 120 grams chocolate chips
Add the milk to a large mixing bowl and warm it in the microwave. When it is warm when you stick your finger in it, sprinkle the yeast over the surface of the milk and let it sit for 10 minutes to activate.
After 10 minutes, whisk the milk and yeast together. Then add the flour, sugar, eggs and cacao powder and mix to form a dough.
Add the chocolate chips and stir them through as best you can.
Put some flour on a clean benchtop and turn your dough out on to it. Knead your dough until it forms a clean ball (try to minimise kneading or your buns will be tougher and drier).
Place the dough into a clean bowl, cover with a clean tea towel and leave it to rise for around 1 hour. Preheat your oven to 180 degrees Celsius fan forced in this time.
Once your dough has rested and risen, divide it into 8 portions and roll these into individual balls. Place them on a lined baking tray.
Bake the buns in the oven for around 20 minutes or until the tops have hardened slightly and coloured and the buns spring back when touched.
Transfer to a wire rack to cool.