It’s finally spring, which means it’s almost Easter, AKA it’s time for hot cross buns. This is something I’ve wanted to bake since I heard the nursery rhyme, but I hate raisins! So I decided to replace them with roasted pecans and chocolate chunks (they taste amazinggg).
I never knew the crosses were traditionally made from short-crust pastry, I always thought it was custard! Now however, most recipes call for a simple flour and water paste which is much easier to pipe (like mine!).
If you are looking for an easter baking project in the next few days, I highly recommend these. The dough is filled with cinnamon and a very little amount of orange zest, so you get the classic hot-cross bun flavour. There are no raisins (because they are overrated), instead they are filled with chocolate chunks (that go melty in the toaster!!), and sugar toasted pecans.
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JUMP TO:
• What you’ll need
• FAQ’s
• The history of hot cross buns
• Detailed method
• Recipe
What you’ll need
Ingredient list:
• Bread flour | This has a higher protein content than normal flour, and it is designed for yeast breads. Because it has a higher gluten content, it makes a lighter and more elastic dough, needed for these fluffy buns.
• Sugar | Super fine sugar (caster sugar) is used in the dough to feed the yeast and provide a subtly sweet taste.
• Cinnamon | This provides a warming flavour that traditionally comes with hot-cross buns. You could switch this for mixed spice if you prefer.
• Salt | This will enhance the flavour of your buns, and help the sweetness.
• Orange zest | I only use 1tsp of this as to not dominate over the other flavours, so it is very subtle. You can use more, or none if you prefer.
• Yeast | This is extremely important as it makes the buns rise. You must make sure your yeast is in-date and active, otherwise the dough will not rise properly (or at all). Use instant/fast action yeast.
• Vegan butter | This will be used melted in the dough. It provides a soft, fluffy dough resulting in the tastiest buns. You can use block or spreadable butter, the better the quality the better the taste. Make sure it’s not too hot once melted, otherwise you could kill the yeast.
• Vegan milk | This will be mixed with the melted butter, to make a very mildly warm (lukewarm) mixture. I used coconut milk (not from a can), but oat, soy, and almond will also work.
• Vegan chocolate | Since the buns aren’t overwhelmingly sweet, I used vegan milk chocolate, but dark will also taste very good. Chopped chocolate chunks are best, but chips will still work well.
• Pecans | I roast mine and let them cool before adding to the dough. Optionally, you can sprinkle a little coconut sugar on them before roasting.
• Plain flour | This is used for the crosses, don’t use any other flour.
• Water | Use this for the crosses.
• Maple syrup | I use this to glaze the buns and to add a little sweetness to the crosses.
FAQ’s
• Why won’t my dough rise? | The most common problem is that your yeast has expired. Be sure to check your yeast is in date, if it’s not, your dough will not rise (or rise very slowly).
• How long do they last? | The buns will last about 3 days covered at room temperature. Considering this, the buns do taste best the same day.
• Why do I have to use bread flour? | Unlike others, bread flour has a higher protein content (11%-13%). When baking soft breads, like these hot cross buns, the dough relies on the higher gluten content for strength.
The history of hot cross buns
Hot cross buns have been enjoyed over the Easter Christian holiday for a long time. The crosses are to symbolize the crucifixion of Jesus on Good Friday. Even though they are a Christian tradition, there is no reason that other religious (or not religious) people cannot enjoy the delicious buns!
They were first recorded to be seen in 12th century England. According to some sources, hot cross buns were thought to have appeared before Christianity, their origins in paganism. It is thought that Ancient Egyptians used small round breads topped with crosses to celebrate the gods. The cross which divided the bun into 4 sections apparently symbolised the four seasons or the four phases of the moon.
In the middle ages, home bakers marked their buns with crosses before baking to ensure a successful bake and to “bid farewell” to evil spirits that stopped their bread from rising.
Detailed hot cross bun method
① Preparation | Begin by lining a baking sheet with parchment paper. Be sure it will fit 12 hot cross buns, with space for them to rise!
② Dry ingredients | To the bowl of a stand mixer, add the bread flour. On one side of the bowl, add the sugar, salt, cinnamon and orange zest. To the other side, add the yeast.
③ Combine | Mix the dry ingredients thoroughly. We separate the ingredients from the yeast because salt can kill yeast.
④ Butter melting | Add the vegan butter to a small saucepan, melt completely and ensure the butter is hot.
⑤ Milk butter mixture | Add the vegan milk to the melted butter, whisk to fully combine, creating a lukewarm mixture. If its too hot, let it cool. If it is cold, heat it until slightly warm (not hot, otherwise it will kill the yeast!).
⑥ Begin the dough | To the dry ingredient bowl, add the butter milk mixture. With a spatula or wooden spoon, combine the wet to the dry to form a shaggy, rough dough.
⑦ Knead the dough | With a dough hook attachment, knead the bun dough on medium/high speed for 5-10 minutes until smooth, pliable, soft but not sticky, and easily slips off the hook.
⑧ First rise | Take the dough in your hands (it should be soft but not sticky) and shape into a smooth ball. Place in a clean bowl, cover with a towel or a plate. Leave in a warm place (I use the oven with just the light on) for about 1 and 1/2 hours. The dough will double in size.
⑨ Roast the pecans | Whilst the dough rises, toast the pecans. Place them on a lined baking sheet (optionally sprinkle with a little brown sugar) for about 5-7 minutes on 180c until toasted. Chop them up and let cool completely.
⑩ Mix in the add-ins | Lightly punch down the dough and roll out on a very lightly floured surface, into a rectangle. Sprinkle over the chocolate chunks and roasted pecans.
⑪ Knead | Roll the dough with the add-ins, knead to ensure thorough mixing.
⑫ Shape | Divide the dough into 12. Shape into balls, try to avoid the add-ins poking at the top.
⑬ Second rise | Place the balls arranged in the lined tray, with about a 1/2 inch space between each. Cover and let rise for about 45 minutes until puffy.
⑭ Decorate | Mix together the flour and water creating a paste, add to a piping bag with a small circular tip. Pipe crosses along the buns.
⑮ Bake | 10 minutes before baking, pre-heat the oven. Bake on the middle shelf for 25 minutes, they will be a deep golden colour.
⑯ Glaze & enjoy | Whilst hot, brush maple syrup over the top of the buns. They taste wonderful warm, or toast them and serve with vegan butter!
Vegan chocolate pecan hot cross buns
rise time: 2h+ / serves: 12 / cook time: 25mins
Ingredients:
for the buns
• 500g white bread flour (11-13% protein)
• 2 tsp ground cinnamon
• 10g yeast (instant/fast action)
• 1 tsp salt
• 75g caster sugar
• 1 tsp orange zest
• 80g vegan butter, melted
• 300ml vegan milk
• 100g vegan chocolate, chopped into chunks
• 80g pecans, roasted & chopped
for the crosses
• 50g plain flour
• 1tbsp maple syrup
• 55ml water
maple syrup for glaze
Method (more detailed version can be found above):
• To the bowl of a stand mixer, add the bread flour.
• To one side, add the sugar, salt, cinnamon and orange zest.
• To the other size, add the yeast. Mix with a spatula/spoon.
• Add the hot melted butter to the vegan milk, it will be lukewarm.
• Add this to the dry ingredients, briefly mix to form a shaggy dough.
• Knead on medium/high speed for 5-7mins until smooth.
• Shape in your hands into a ball, place into a clean bowl.
• Cover and let rise in a warm place for 1 1/2 hours, until doubled.
• Lightly punch down the dough and roll into a rough rectangle.
• Sprinkle over the chocolate and roasted pecan chunks.
• Roll into a log, knead to ensure full mixing. Divide into 12 pieces.
• Shape into smooth balls, place arranged into a lined tray.
• Cover and let rise for 45 minutes until puffy.
• Combine the cross ingredients to form a pipeable paste.
• Add to a piping bag with a rounded tip, pipe crosses onto the buns.
• Bake in a 200c preheated oven for 25 minutes until deep golden.
• While hot, brush with maple syrup to make them glossy.
• Enjoy whilst hot or toasted with butter, enjoy!
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