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Freshly baked Vegan Hot Cross Buns with a shiny golden-brown crust, marked with a white cross and topped with dried raisins, arranged neatly on parchment paper.

Vegan Hot Cross Buns with Dried Cherries & Chocolate

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Deliciously soft and sweet, these vegan hot cross buns bring a chocolatey twist to the classic springtime favorite.
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Prep Time 25 minutes
Cook Time 22 minutes
Rising Time 5 hours
Total Time 5 hours 47 minutes
Servings: 12
Course: Bread, Dessert
Cuisine: Spring, Vegan
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsweetened soy milk Used as the liquid base for the dough
  • 6 tablespoons maple syrup divided Sweetens the dough and glaze
  • 2 ¼ teaspoons active dry yeast One packet about 8 grams
  • 5 ½ tablespoons sunflower oil For fat content and softening the dough
  • 3 cups all-purpose flour Provides structure for the buns
  • 1 cup whole wheat flour Adds texture and flavor
  • 1 teaspoon fine sea salt Balances the sweetness
  • 2 teaspoons orange zest Infuses a citrusy aroma and flavor
  • 1 ½ teaspoons ground cinnamon Spice for warmth
  • ½ teaspoon ground nutmeg Adds depth to the flavor
  • 1 ½ teaspoons vanilla extract For aromatic sweetness
  • ½ teaspoon almond extract optional adds nutty flavor
  • ¾ cup dried sour cherries finely chopped Adds tart sweetness and texture
  • ¼ cup mini vegan chocolate chips For a touch of rich sweetness
  • ½ cup all-purpose flour For making the cross paste
  • ½ cup water plus extra if needed For the cross paste
  • 1 tablespoon apricot jam For the glaze
  • 2 teaspoons water For thinning the glaze

Method
 

  1. Heat the soy milk and 1 tablespoon maple syrup to 110°F and pour into a stand mixer bowl. Sprinkle the yeast over top and cover with a towel. Let it sit for 5 minutes until foamy. If the yeast doesn’t foam, discard and restart.
  2. Once yeast is foamy, add the remaining maple syrup, sunflower oil, all-purpose flour, whole wheat flour, salt, orange zest, cinnamon, nutmeg, vanilla extract, and almond extract (if using). Mix with a spatula until the dough is shaggy.
  3. Attach the dough hook and mix on medium speed for about 4 minutes until the dough is soft, elastic, and unified. Alternatively, knead by hand for 8-10 minutes.
  4. Flatten the dough out and evenly scatter the dried cherries and chocolate chips over the surface. Roll into a log and knead again until the fruits and chips are evenly distributed. This step can be messy, but keep pressing them back in.
  5. Grease a large bowl with sunflower oil, place the dough ball inside, and rotate to coat. Cover and let rise in a warm place for 2-3 hours, or until doubled in size.
  6. Preheat the oven to 350°F and line a baking sheet with parchment paper. Dust your work surface with flour and punch down the dough. Roll it into a 16-inch log. Cut the log into 12 equal portions and roll each into a ball. Place the balls on the prepared baking sheet.
  7. Cover the dough balls and let them rise in a warm place for 1 ½ to 2 hours, until doubled in size.
  8. For the crosses, whisk together the flour and water in a small bowl to create a smooth paste. Transfer to a squeeze bottle or zipper seal bag, snip off the corner, and pipe crosses over the buns.
  9. Bake the buns for 20-22 minutes, or until deep golden brown and puffed up. The internal temperature should reach 190°F.
  10. In a microwave-safe bowl, heat the apricot jam and water for 15 seconds. Brush this mixture over the buns as soon as they come out of the oven.
  11. Allow the buns to cool completely on a wire rack before serving.

Nutrition

Serving: 90gCalories: 210kcalCarbohydrates: 42gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 120mgPotassium: 180mgFiber: 3gSugar: 15gVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

A vegan twist on the classic hot cross bun, perfect for a spring gathering. The dried cherries and chocolate chips make for a delightful, sweet surprise in every bite.

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