Soft, fluffy and protein-packed — these Choc Chip Protein Hot Cross Buns are a healthier twist on the Easter classic! Made with The Collagen Co. Chocolate Glow Shakes for an extra boost of protein and rich chocolate flavour, they’re the perfect guilt-free treat to enjoy all season long.
Ingredients (makes 8 buns)
2 ¼ cups (280g) plain flour
50g Chocolate Milkshake Glow Shake
½ cup (100g) sugar
7g yeast 1.5 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp salt
80ml unsweetened almond milk
100g high-protein yogurt
1 egg yolk
1 tsp vanilla extract
40g choc chips
For the Cross
20g plain flour
10g sugar
20ml water
For the Glaze
Sugar-free maple syrup
Method
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, protein powder, sugar, cinnamon, nutmeg, allspice, salt, and yeast.
Warm Milk: Heat the almond milk in the microwave for about 30 seconds or until lukewarm. Pour the warm milk into the dry ingredients. If the dough feels too dry, gradually add extra milk, one tablespoon at a time.
Combine Wet Ingredients: In a separate bowl, whisk together the egg yolk, yogurt, and vanilla extract. Add this mixture to the dry ingredients and stir until a slightly sticky dough forms.
Rest Dough (Optional): Cover the bowl and let the dough rest for 10 minutes to allow the ingredients to fully hydrate.
Knead Dough: Transfer the dough to a lightly floured surface and knead for 10-15 minutes by hand, or use a stand mixer fitted with a dough hook. Gradually knead in the chocolate chips until evenly distributed.
First Rise: Place the dough into a lightly greased bowl, cover, and leave it to rise in a warm place for 1-3 hours, or until doubled in size. Note: The addition of protein powder may slow the rising process.
Shape Buns: Once risen, gently punch down the dough to release air. Roll the dough into a log and divide it into 8 equal portions. Shape each piece into a smooth ball and arrange them on a greased or lined baking tray.
Second Rise: Cover the buns with a clean towel or plastic wrap and let them rise for another 1-1.5 hours, or until puffy.
Make Crosses: Preheat the oven to 180°C (350°F). Mix the flour and water to form a thick paste. Transfer the paste to a piping bag or zip-lock bag with the corner snipped off, and pipe a cross over each bun.
Bake: Bake the buns for 22-25 minutes, or until golden brown.
Glaze & Cool: While the buns are still warm, brush them with sugar-free maple syrup. Transfer to a wire rack and allow to cool for 10-15 minutes before serving.
Nutrition Information (Per Serving)
Calories: 248
Protein: 11g
Carbohydrates: 39g
Fat: 6g
Fibre: 3g
*Nutrition information includes the Chocolate Milkshake Glow Shake
