Chocolate Hot Cross Buns: The Vegan Edition

Few baked goods spark quite as much spirited debate as the humble hot cross bun. While Easter traditionalists will insist it’s all about fragrant spice and plump dried fruit, team “let’s-give-tradition-a-twist” will argue that a touch of cocoa is king!

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This recipe proudly backs the latter. Soft, fluffy, and lightly spiced with a lift of citrus zest, these vegan hot buns lean into rich chocolate comfort, fresh from the oven and finished with a sweet drizzle. Because, who says you can’t keeps all the classic flavours you love, and gives them a perfect, plant-based touch?

INGREDIENTS

For the Dough

• 2 ¼ tsp active dry yeast
• 1 tsp granulated sugar
• ½ cup (125ml) lukewarm water
• ¾ cup (190ml) unsweetened dairy-free milk, room temperature or slightly warm
• ⅓ cup (83ml) neutral oil
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup (50g) granulated sugar
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 3 ½–4 cups (440–500g) all-purpose flour
• ½ cup of Limited Edition Hot Cross Bun Caramel Chocolate by Pana (chopped into pieces)

“Egg” Wash

• 2 tbsp unsweetened dairy-free milk
• 1 tbsp pure maple syrup

Icing

• ½ cup (60g) powdered sugar
• ¼ tsp vanilla extract
• 2 ½ tsp unsweetened dairy-free milk
• sprinkle of cocoa

INSTRUCTIONS

1. In a medium bowl, combine the yeast, 1 tsp sugar, and lukewarm water. Let it sit for a few minutes until foamy.
2. Once the yeast is active, add the dairy-free milk, oil, salt, cinnamon, nutmeg, sugar, orange zest, lemon zest, and 1 cup of flour. Stir until roughly combined.
3. Attach your stand mixer with the dough hook and gradually add 2 more cups of flour. Mix on low speed, adding extra flour ½ cup at a time if the dough is sticky.
4. Knead the dough in the mixer for around 4 minutes until smooth and no longer sticky. During the last minute, fold in the chocolate.
5. Lightly grease a medium bowl with oil. Transfer the dough to the bowl, cover with a clean towel, and leave in a warm spot to rise until doubled in size, about 1 hour.
6. Line a 9″ x 13″ pan with parchment paper, leaving a slight overhang for easy removal.
7. After rising, punch the dough down gently and knead briefly to release air. Divide the dough into 12 equal portions.
8. Roll each piece into a ball and arrange them in the prepared pan, placing them close together. Cover with a towel and let them rise for another 30 minutes while you preheat the oven to 375°F (190°C).
9. Prepare the vegan “egg” wash by mixing the dairy-free milk with maple syrup. Brush the tops of the buns lightly with this mixture.
10. Bake for 20 minutes or until the buns turn golden brown. Remove from the oven and let cool for a few minutes in the pan.
11. Use the parchment overhang to lift the buns onto a cooling rack. Wait until fully cooled before icing.
12. For the icing, whisk together powdered sugar, vanilla, dairy-free milk and cocoa in a small bowl until thick and smooth. Transfer to a piping bag (or a small ziplock bag with a corner cut).
13. Pipe crosses onto the buns — typically three horizontal and four vertical lines — and serve.