Chocolate Hot Cross Bun Recipe

Easter is just around the corner! For some it may mean enjoying a long weekend and for others it may mean a little bit more. Either way, Easter can’t be enjoyed without hot cross buns.

Sure, I understand why people may shun the bun loaded with sultanas so I’m doing you a favour and replacing the misunderstood dried fruit with chocolate.

We all remember that dreaded moment as a child when you eagerly took a bite out of a baked good to discover it was loaded with sultanas, not chocolate!

A few notes before you start baking up a storm:

  1. Making hot cross buns is not a short process. Keep in mind the proving time and leave a morning or an afternoon to prepare them.
  2. Having recently moved to Dublin I realised I didn’t know how to make dough rise without the sun. If you have to deal with a lack of light too I suggest you pop the buns in a proving drawer or in a SLIGHTLY warm oven.
  3. To take these buns to the next level, cut one open, add a scoop of vegan vanilla or caramel ice cream and prepare to melt into taste heaven.









Image from: Chico Gelato

Chocolate Hot Cross Bun Recipe


For the buns
  • 3⅓ cup spelt flour
  • 1 packet of yeast
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup Oatly oat milk or soy
  • 1 egg, whisked
  • 5 tablespoons vegan butter, cubed
  • ½ cup coconut sugar
  • 1/2 bar of 70% dark chocolate, roughly chopped
  • ¼ cup dried cranberries
  • Zest of 1 orange
  • ½ teaspoon salt
For the eggwash
  • 1 whole egg
  • 1 tbsp of oat or soy milk
For the crosses
  • 1/3 cup of spelt flour
  • Enough water to form a thick paste
  • Dash of vanilla extract
For the glaze
  • 4 Tbsp of marmalade
  • 1 tbsp of water
  • 1/4 tsp of cloves


  1. In a saucepan, add the milk and coconut sugar. Heat until the sugar has dissolved. Do not boil!
  2. In a large bowl, mix together all the dry ingredients, except for the cranberries, orange zest, chocolate and salt. Make a well in the middle of the bowl and add in the milk and egg.
  3. Mix together until it forms a dough, before adding in the vegan butter slowly whilst kneading the dough with your hands. Knead for about 5 minutes or until you get a smooth texture.
  4. Add in the cranberries, orange zest, chocolate and salt. Keep on kneading for a few more minutes.
  5. Cover the bowl with cling wrap. Leave it in a warm place for about 1 hour, until it almost doubles in size.
  6. When the dough is ready, punch it down and divide it into 20 buns. Make sure there are no cracks on the surfaces.
  7. Put the buns on a baking tray lined with baking paper. Keep a gap of about 1 cm between them. Cover the tray loosely with cling wrap. Leave the buns to rise in a warm place for around an hour, until they have doubled in size.
  1. Once the buns are ready whisk the egg and milk together. Gently brush the buns with the wash and leave to dry for 10 minutes. Give them a second brush, making sure you get into all the cracks.
  2. Preheat the oven to 200 degrees C.
  1. Add the flour to a medium bowl and slowly add in the water a tbsp at a time until a thick, smooth paste forms.
  2. Using your hands or a piping bag form the crosses on top of the buns, making sure they hug around the buns.
  3. Put them into the oven and immediately turn it down to 180 degrees C. Bake until golden brown. 15-20 minutes typically
  1. Combine all ingredients in a small bowl and mix until combined.
  2. Brush generously onto the warm buns ensuring you cover them all. Wait 10 minutes and give them another brush with the glaze.
  3. Allow the buns to cool slightly before serving.

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