Nutty Choc Balls Easter Buns

We've teamed up with the one and only Vutie Beets to bring you the ultimate Easter buns recipe, featuring our brand new Nutty Choc Balls Box.

Makes 12

Dough

375ml warm oat milk

4 tsp yeast

100g caster sugar

2 tbsp ground flax in 6 tbsp water

120g melted vegan butter

1050g strong white bread flour

170g chocolate chips

¾ tsp salt

 

Filling

100g light brown sugar

110g vegan butter

100g roasted crushed hazelnuts

40g cocoa powder

 

Glaze

350g icing sugar

50g cocoa powder

70ml boiling water

2 tsp hazelnut syrup

Pinch salt

 

Nests

170g chocolate chips

90g shredded wheat

12 Nutty Choc Balls

 

Method

1. Rub a 12” x 16” roasting tray with vegan butter and line with baking paper

2. In a large bowl combine the warm oat milk, melted butter and sugar. The mixture should be just warm. Make sure it’s not too hot or it will kill the yeast.

3. In a large mixing bowl add the flour, chocolate chips and yeast and pour over the warm milk mixture. Combine well and then cover with a tea towel and set aside for at least an hour.

4. Preheat your oven to 170 Degrees Celsius

5. To make your filling combine your butter, cocoa powder, sugar and hazelnuts in a mixing bowl and ensure thoroughly mixed.

6. To make the nests melt your chocolate and add your crushed shredded wheat, mixing well to ensure completely covered in the chocolate. Divide the mixture into 12 cupcake moulds and press the middle to ensure your Nutty Choc Ball will sit nicely in them. Place in the fridge to solidify.

7. After an hour your dough should have at least doubled in size.

8. Turn the dough out onto a well-floured surface and roll into a large rectangle.The dough should be just over 1cm thick.

9. Spread your filling mixture over the dough until its completely covered.

10. Roll the dough forming a log and cut into 12 evenly sized pieces.

11. Place the rolls into your roasting tray, cover and leave in a warm room to rise for 30 minutes

12. To prepare the glaze whisk together the icing sugar, cocoa powder, hazelnut syrup, salt, and water to a paste.

13. Place the buns in the oven for 20 minutes or until golden brown all over and light and springy to the touch.

14. Whilst they are still warm brush over the glaze mixture covering as much of the tops and sides of the buns as possible.

15. Top the buns with your chilled nests and add your Nutty Choc Ball for the finishing touch!