Chocolate Orange Hot Cross Buns

I decided to do a twist on these classic Easter favourites. As if we aren’t going to be eating lots of chocolate already, here’s a little something extra!

This recipe is quite lengthy – however the actual tasks don’t take long, there’s just lots of waiting around. It is well worth it though and I can definitely see myself making these for many years to come! I smothered mine with chocolate peanut butter and cocoa nibs for some extra indulgence

Servings: 8



  • 7g dry active instant yeast (1 sachet)
  • 60ml lukewarm water
  • 1 tsp flour
  • 1/2 tsp coconut sugar
  • 150g strong bread flour (I used wholemeal)
  • 200g plain flour
  • 70g coconut sugar
  • 30g cocoa powder
  • 25g coconut oil or margarine
  • 150ml plant mylk – lukewarm
  • 60g dark chocolate chips
  • 50g mixed peel
  • 1 tsp orange extract (optional, you can also use zest)

For the crosses

  • 2 tbsp flour + water to form a paste

For the glaze

  • 15g coconut honey (approx 1 tbsp)
  • 1 tbsp plant mylk


  1. Combine the yeast, water, 1 tsp flour and 1/2 tsp of coconut sugar in a bowl and whisk. Set aside until bubbly (approx 10 minutes)
  2. Meanwhile, combine the flour, sugar, oil and cocoa powder in another bowl and stir until combined. Once the yeast mixture is bubbly, slowly add it to this mixture, stirring regularly, then slowly add the remaining plant milk, again, stirring as you go to form a dough
  3. Knead the dough on a clean, floured surface for 1-2 minutes then return the mixture to a bowl and cover with a tea towel. Leave in a warm room to rise for about 40 minutes, or until doubled in size
  4. After 40 minutes, give the dough another quick knead, adding in the chocolate chips and mixed peel in at this point
  5. Divide the mixture into 8 even size balls and place on a lined baking tray. Cover again and allow to rise for another 40 minutes
  6. Preheat the oven to 170c. In the meantime, prepare your cross mixture by forming a paste with the flour and water. Use a piping/sandwhich bag to pipe crosses into your raised buns then place in the oven for 30 minutes
  7. Prepare the glaze by whisking together the coconut honey and warmed mylk
  8. Remove from the oven and allow to cool in the tray for 10 minutes, before transferring to a wire rack and brushing over the glaze
  9. Enjoy toasted or at room temp with your favourite toppings – I recommend nut butter, melted chocolate, chocolate spread or some simple margarine!
  10. Stores for approx 4 days (if they even last that long without being eaten!!)


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s