Ultimate Chocolate Orange Hot Cross Buns: A Delightful Vegan-Friendly Easter Treat
Experience a delectable chocolatey twist on the traditional Easter bread. These homemade Chocolate Orange Hot Cross Buns are perfect for a festive breakfast or a satisfying snack, and include simple instructions to easily make a vegan version.
Easter feels like it’s just around the corner, even if Christmas wasn’t that long ago! As the season of renewal and celebration approaches, it’s the perfect time to indulge in some delightful Easter baking. While I’m always planning new festive treats, I’m thrilled to share a timeless favorite with a vibrant twist: these incredible Chocolate Orange Hot Cross Buns. They take the beloved classic and infuse it with rich cocoa and zesty citrus, creating a truly irresistible experience for your taste buds. These buns are more than just a seasonal bake; they are a celebration of flavor and tradition, reimagined.
These hot cross buns are a truly delicious and innovative take on the traditional recipe. The deep, luxurious chocolate flavor comes from a clever combination: we don’t just add chocolate chips, but also incorporate rich cocoa powder directly into the bread dough itself. This ensures that every single bite delivers a consistent and satisfying burst of chocolate, making these buns stand out from any other. The result is a wonderfully decadent bread that maintains the soft, fluffy texture you expect from a perfect hot cross bun, while offering an enhanced cocoa depth.
Complementing the rich chocolate, a bright and aromatic orange flavor permeates these buns, creating a harmonious balance that is utterly delightful. This citrusy essence is woven throughout the recipe with multiple layers. We use finely grated orange zest, which infuses the dough with a fresh, vibrant aroma as it bakes. Additionally, chunks of sweet candied orange peel are mixed into the dough, providing bursts of intense, chewy orange flavor. Finally, a sticky, glistening orange glaze is brushed over the warm buns after they come out of the oven, adding a final touch of sweetness and an irresistible sheen. This combination of chocolate and orange makes these buns incredibly moreish and truly addictive!
Of course, a hot cross bun wouldn’t be complete without its signature cross. Fortunately, creating these iconic markings is surprisingly simple and adds to the charm of these homemade treats. The crosses are made from a straightforward mixture of flour and water, combined to form a thick, pipeable paste. This paste is then carefully piped onto the top of the risen buns just before they are baked, transforming them into recognizable Easter delights. The cross is not just decorative; it’s a centuries-old tradition that symbolizes the Easter season, and mastering it at home is a rewarding part of the baking process.
As with most homemade baked goods, these Chocolate Orange Hot Cross Buns are truly at their best when enjoyed on the very day they are made, while they are still warm and fresh from the oven. However, their deliciousness doesn’t fade quickly; they remain wonderfully good for a couple of days afterward, especially if you give them a quick refresh. Simply slice them in half, toast them until golden brown, and spread generously with plenty of butter (or a dairy-free alternative for the vegan version). This revives their texture and brings out their exquisite flavors. They would make an absolutely fantastic and memorable Easter weekend breakfast or a special brunch centerpiece. And if you find yourself craving these delightful buns outside of the Easter season, simply omit the crosses and enjoy them as regular, incredibly flavorful chocolate orange buns any time of the year!
For those who love fresh bakes but want to manage their time efficiently, this recipe offers a convenient solution. You can easily break up the work over two days, making morning preparation much quicker and less stressful. Prepare the dough in the evening, complete the initial kneading and first rise, then simply place it in the fridge to rise slowly overnight. The cold temperature will slow down the yeast activity, allowing for a long, flavorful fermentation. The next morning, you can pick up the recipe right from the shaping stage, giving you warm, homemade hot cross buns with less effort right when you want them.
How To Make Irresistible Chocolate Orange Hot Cross Buns:
(For a detailed list of ingredients and complete step-by-step instructions, please refer to the comprehensive recipe card provided below.)
Begin by preparing your dry ingredients. In a generously sized mixing bowl, combine the bread flour, cocoa powder, mixed spice (or pumpkin/apple pie spice), salt, and granulated sugar. An important tip for yeast-leavened doughs: when adding the fast-action (instant) yeast, place it on the opposite side of the bowl from the salt. Direct contact between yeast and salt can inhibit the yeast’s activity, so keep them separate initially. Once all dry ingredients are in the bowl, give them a good mix to ensure they are thoroughly combined and evenly distributed.
Next, prepare the wet ingredients. In a small saucepan, combine the unsalted butter (or dairy-free margarine for a vegan option), milk (dairy or a suitable plant-based alternative like soy or almond milk), and the finely grated orange zest. Gently heat this mixture over low to medium heat until the butter has completely melted. Once melted, remove the pan from the heat and set it aside to cool. It’s crucial that this mixture cools down to a lukewarm temperature before being added to the dry ingredients; it should be warm enough that you can comfortably hold your finger in it without feeling any discomfort or excessive heat – too hot and it will kill the yeast. Once cooled, pour the milk mixture into the bowl with the flour, along with the egg (or a prepared flax egg for the vegan version). Stir everything together with a sturdy spoon or spatula until a rough, shaggy dough begins to form, bringing all the ingredients together.
Now it’s time for kneading, which is essential for developing the gluten and creating a soft, elastic bun. Turn the rough dough out onto an un-floured surface. Initially, the dough will be quite sticky and a bit messy, but don’t be tempted to add more flour! As you continue to knead, typically for about 10 minutes by hand, the dough will gradually transform. It will become smoother, more elastic, and less sticky, developing a lovely pliable texture. If you have a stand mixer, this step is considerably easier. Fit your mixer with a dough hook and knead the dough on a medium-low speed for approximately 6-7 minutes, until it achieves that same smooth and elastic consistency. The mixer does a fantastic job of developing the gluten without the stickiness getting on your hands.
Once kneaded, transfer the dough to a lightly oiled bowl. Ensure the dough is well-coated to prevent it from sticking as it rises. Cover the bowl securely with clingfilm (plastic wrap). Place the covered bowl in a warm, draft-free spot. This is where the magic of yeast truly happens. Allow the dough to rise until it has visibly doubled in size, which usually takes about 1-2 hours depending on the warmth of your environment. A good indicator that it’s ready is when it springs back slowly after being gently poked with a finger.
After the first rise, gently punch down the dough to release the air. Turn it out onto a clean surface and flatten it into a rough rectangle. Evenly scatter the mixed dried fruit (such as raisins, sultanas, currants, and candied peel) and the chocolate chips over the surface of the dough. Knead the dough again for a few minutes, just enough to ensure the fruit and chocolate are thoroughly and evenly distributed throughout the dough without overworking it. Once mixed, divide the dough into 15 equal pieces. The easiest way to do this is to weigh the total dough and divide by 15, then weigh out each piece for consistency. Shape each piece into a smooth, round ball. Arrange these dough balls onto a baking tray that has been lined with baking parchment, leaving a small amount of space between each bun as they will expand further. Loosely cover the buns with another piece of oiled clingfilm to prevent them from drying out, and set them aside in a warm place for their second rise until they look visibly puffy and light, which typically takes about 1 hour.
While your buns are undergoing their final rise, preheat your oven to 200°C/400°F/gas mark 6, ensuring it’s at the correct temperature when the buns are ready. Next, prepare the paste for the iconic crosses. In a small bowl, place the plain (all-purpose) flour. Gradually whisk in the cold water, adding it slowly until you achieve a thick, smooth consistency that is pipeable. You’re aiming for something similar to the texture of wallpaper paste – thick enough to hold its shape but fluid enough to pipe. Transfer this paste into a disposable piping bag. If you don’t have a small round nozzle, simply snip off a very small tip from the end of the piping bag; a tiny opening is key for neat crosses.
Once the buns have risen sufficiently and look puffy, carefully pipe a distinct cross on the top of each bun using your prepared flour paste. Don’t worry if they aren’t perfectly symmetrical; the charm of homemade baking is in its rustic imperfections! Immediately transfer the baking tray to your preheated oven and bake the buns for approximately 20 minutes. During this time, they should become beautifully golden brown and well-risen, feeling light to the touch. For ultimate assurance of doneness, if you possess a probe thermometer, insert it into the center of a bun; the internal temperature should register at least 94°C/201°F, indicating they are thoroughly cooked through and safe to eat.
While your delightful buns are baking and filling your kitchen with an irresistible aroma, it’s the perfect time to prepare the glistening orange glaze. In a small saucepan, combine the granulated sugar and the freshly squeezed juice of one large orange. Place the pan over medium heat, stirring continuously until all the sugar has completely dissolved, ensuring a smooth, clear liquid. Once dissolved, bring the mixture to a gentle simmer and allow it to simmer for about 5 minutes. As it simmers, the liquid will reduce and thicken slightly, transforming into a beautiful, syrupy glaze that will add shine and extra orange flavor to your hot cross buns. Keep a close eye on it to prevent it from caramelizing too much.
As soon as the buns are baked to perfection and removed from the oven, immediately brush their tops generously with the warm, syrupy orange glaze. This step is crucial as the warm buns will readily absorb the glaze, giving them a wonderful shine and an extra burst of citrusy sweetness. The glaze will set as the buns cool, creating a slightly sticky, incredibly flavorful coating. Allow the buns to cool on a wire rack for a bit to prevent them from becoming soggy. Once cooled, they are ready to be served. For the most enjoyable experience, split them open, toast them lightly, and spread with a generous dollop of butter. Enjoy these magnificent Chocolate Orange Hot Cross Buns as a truly special treat!
Essential Tips for Perfect Chocolate Orange Hot Cross Buns:
For the absolute best results and a consistently perfect bake, it is crucial to follow the recipe closely. I cannot stress enough the importance of using gram measurements with a digital kitchen scale over volumetric cup conversions. Cup measurements, especially for dry ingredients like flour, can vary wildly depending on how tightly packed the ingredient is, leading to inconsistent and often disappointing baking results. Grams provide precise measurements, which are vital for the delicate balance in yeast-based recipes like this one.
To make your baking day more flexible, consider splitting the work over two days. Prepare the dough in the evening, complete the initial kneading and first rise, then place the dough in a lightly oiled bowl, cover it tightly with clingfilm, and let it rise slowly in the refrigerator overnight. This cold proofing not only allows you to finish the buns the next morning with less effort but also often develops a deeper, more complex flavor in the bread.
If you own a stand mixer equipped with a dough hook, I highly recommend utilizing it for this recipe. The dough for these hot cross buns can be quite sticky initially, making hand kneading a bit challenging for some. A stand mixer will effortlessly knead the dough to a smooth, elastic consistency in about 6-7 minutes, saving you time and effort while ensuring optimal gluten development.
While this recipe will technically work with plain (all-purpose) flour, using strong white bread flour will yield the best possible texture. Bread flour has a higher protein content, which is essential for developing strong gluten networks. This results in a chewier, more structured bun that still retains its characteristic softness, a hallmark of excellent hot cross buns.
Always double-check the expiration date of your fast-action (instant) yeast before you begin baking. Old or inactive yeast is a common culprit for bread that fails to rise. If your yeast is past its prime, your dough simply won’t achieve the light, airy texture you’re aiming for, resulting in dense, heavy buns. Fresh yeast is key for successful fermentation.
The most accurate method to determine if your bread is perfectly baked is to check its internal temperature. Insert a probe thermometer into the center of one of the buns. For fully cooked bread, the internal temperature should reach at least 94°C (201°F). This ensures the crumb is cooked through and safe to consume.
These Chocolate Orange Hot Cross Buns are undeniably at their peak deliciousness on the very day they are baked. The crust is at its crispest, and the interior is at its softest. However, any leftover buns can be stored in an airtight container at room temperature for up to two days. For optimal enjoyment on subsequent days, it’s highly recommended to split them open and toast them lightly. This revives their texture and warmth, making them almost as good as fresh.
If you’re craving a more traditional, plain version of hot cross buns, my classic vegan hot cross buns recipe is sure to hit the spot and satisfy your nostalgic cravings!
If you tried this delightful recipe, we’d love to see your creations! Why not tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your beautiful bakes with us?
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Chocolate Orange Hot Cross Buns
Ingredients
Buns:
- 500 g (4 cups) white bread flour
- 45 g (5 Tbsp) cocoa powder
- 1 tsp mixed spice (pumpkin/apple pie spice)
- 1 tsp salt
- 100 g (½ cup) caster sugar
- 14 g (4 tsp) fast action (instant) yeast
- 60 g (¼ cup) unsalted butter (or dairy free margarine) softened
- 300 ml (1 ¼ cups) full fat milk (or soy/almond milk)
- 1 large egg (or 1 flax egg)
- finely grated zest of 2 large oranges
- 110 g (⅔ cup) chocolate chips
- 180 g (1 ¼ cups) mixed dried fruit (I used a mix of raisins, sultanas, currants and candied peel)
Crosses:
- 3 heaped Tbsp plain (all-purpose) flour
- 5 Tbsp cold water
Glaze:
- 50 g (¼ cup) granulated sugar
- juice of 1 large orange
Instructions
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Place the bread flour in a large bowl and add the cocoa powder, mixed spice, salt and sugar to one side and the yeast to the other (yeast doesn’t like to come into direct contact with salt). Mix it all together.
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Place the butter, milk and orange zest in a pan and heat until the butter has melted. Set aside until it has cooled to lukewarm (it shouldn’t be so hot that you can’t comfortably hold your finger in it). Pour the milk mix into the flour along with the egg and stir until it forms a rough dough.
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Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. The dough should be sticky at first but become smooth as you knead it. Alternatively you can use a stand mixer fitted with a dough hook to knead it for about 6-7 minutes.
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Place the dough in a lightly oiled bowl and cover with clingfilm. Set aside to rise in a warm place until doubled in size, about 1-2 hours.
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Flatten the risen dough out into a rectangle and scatter over the dried fruit and chocolate chips; knead until they are well distributed. Divide the dough into 15 equal pieces and shape each one into a ball. Place them slightly spaced apart on a baking tray lined with baking parchment. Loosley cover with oiled clingfilm and set aside to rise until puffy, about 1 hour.
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Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. To make the crosses, place the flour in a bowl and slowly whisk in enough water to form a thick, pipe-able consistency; your looking for something with a similar consistency to wallpaper paste. Place the paste in a disposable piping bag and snip off the very tip (or put it in a piping bag fitted with a small round nozzle).
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Pipe a cross on the top of each risen bun then bake them for about 20 minutes. They should be well risen and browned; if you have a probe thermometer then the internal temperature should reach at least 94°C/201°F.
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While the buns are baking prepare the glaze. Place the orange juice and sugar in a small pan; heat while stirring until the sugar has dissolved then bring up to a simmer and allow to simmer for about 5 minutes until syrupy.
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Once the buns are baked, remove them from the oven and brush the tops liberally with the glaze. Allow to cool then serve them split, toasted and buttered.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
- The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
- Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
- The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
- The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.
If you’re interested in exploring more creative hot cross bun ideas, make sure to check out my unique Hokkaido Milk Bread Hot Cross Bun Loaf for another delightful twist on the classic!
I originally developed and made these delicious Chocolate Orange Hot Cross Buns for DIYs, a fantastic resource. I encourage you to visit their site for an abundance of awesome craft projects and inspiring recipe ideas.
