raspberry chocolate buns
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Chocolate Raspberry buns

These buns are great to satisfy your pastry cravings and a great treat for the whole family. 
Prep Time15 mins
Cook Time25 mins
1 hr
Total Time1 hr 40 mins
Course: baking, Breakfast
Cuisine: American, Dessert
Keyword: Chocolate raspberry bun, Chocolate recipes, dairy free, vegan baking, vegan pastry recipe
Calories: 390kcal

Ingredients

DRY

  • 3 1/2 Cups Cake flour 1/2 is for rolling out
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/2 Tbsp instant yeast
  • 4 tsp vegan egg

WET

  • 1/2 cup warm water
  • 1/2 cup almond milk
  • 1/2 cup coconut oil melted

Instructions

  • In a large bowl, sift your flour leaving 1/2 cup aside for later. 
  • Mix the vegan egg with 4 tbsp water and set aside. 
  • Add your yeast to your warm water and set aside for 5 minutes.
  • Melt your coconut oil. 
  • Add the salt and sugar to the flour and stir.
  • Combine the milk, oil and yeast then slowly pour into flour while stirring. Add the vegan egg. If using a beater, use the kneading tool. If using your hands, knead the mixture until well combined and a nice ball forms. You can add a dash more of flour if it's too sticky. 
  • Cover the bowl with a cloth and place in a warm spot to rise for an hour. 
  • You can now make your chocolate sauce if you like. 
  • Once risen, pre-heat oven to 350F or 200C.
  • Lightly flour your clean surface. Place the risen dough on the surface. 
  • Roll out until 1cm or roughly 1/2 an inch thick. 
  • Cut into strips with a sharp knife and roll up the strip, tucking the end underneath. 
  • Place all the rolls on a baking tray lined with baking paper or sprayed with oil. 
  • Brush the tops with some almond milk. 
  • Bake for 20-25minutes until golden brown on top. 
  • Once cooled, add chocolate sauce and top with raspberries.