Nutella Filled Hot Cross Buns

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It’s officially hot cross bun season, and you have to try my Chocolate Hot Cross Buns. Made with just 8 ingredients, they have the traditional light and fluffy texture you love, but with a gooey, melty chocolate center. This recipe is egg-free and can be made without dairy, and they’re super easy to make.

We start by activating the yeast in a warm milk and butter mixture to ensure perfectly risen dough. Chocolate chunks are folded into the dough, which is then divided into 6 equal parts. Each part is filled with smooth chocolate spread, carefully sealed, and topped with a cross. After allowing them to rise for that pillowy soft texture, they are baked until golden. Serve them warm for the ultimate Easter treat.

Nutella Filled Hot Cross Buns

Course Dessert

Ingredients
  

Dough:

  • cups all-purpose flour
  • ¼ cup granulated sugar
  • tsp active dry yeast 1 packet
  • 1 cup warm plant-based milk almond, soy, or oat
  • ¼ cup dairy-free butter melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ½ cup dried fruit raisins, currants, or mixed peel
  • Zest of 1 orange optional

Filling:

  • ½ cup dairy-free chocolate hazelnut spread like Nutiva, Justin’s, or homemade dairy-free Nutella

Cross Paste:

  • ¼ cup all-purpose flour
  • 3-4 tbsp water

Glaze:

  • ¼ cup apricot jam or marmalade check for dairy-free

Instructions
 

Prepare the Dough:

  • In a small bowl, dissolve the yeast in the warm plant-based milk. Let it sit for 5-10 minutes until foamy.
  • In a large bowl, combine the flour, granulated sugar, salt, cinnamon, nutmeg, and allspice.
  • Add the melted dairy-free butter, vanilla extract, and foamy yeast mixture to the dry ingredients. Mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
  • Add the dried fruit and orange zest (if using) and knead until evenly distributed.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Fill and Shape the Buns:

  • Punch down the dough and divide it into 12 equal pieces.
  • Flatten each piece into a small disc and place a teaspoon of dairy-free chocolate hazelnut spread in the center.
  • Fold the edges around the filling and pinch to seal, forming a ball.
  • Place the filled dough balls seam-side down on a greased or parchment-lined baking sheet.

Create the Crosses:

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, mix the flour and water to make a thick paste.
  • Transfer the paste to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
  • Pipe a cross over the top of each bun.

Bake:

  • Bake the buns for 20-25 minutes, or until golden brown and cooked through.

Glaze the Buns:

  • While the buns are baking, warm the apricot jam or marmalade until it’s runny.
  • Brush the warm jam over the hot buns as soon as they come out of the oven to give them a shiny glaze.

Serve:

  • Let the buns cool slightly before serving. Enjoy them warm or at room temperature!

Notes

  • Plant-Based Milk: Use any plant-based milk of your choice for the dough.
  • Dairy-Free Butter: Many brands offer dairy-free butter substitutes. Coconut oil can be used as an alternative.
  • Chocolate Hazelnut Spread: Look for dairy-free chocolate hazelnut spreads at health food stores or online. Brands like Nutiva and Justin’s offer vegan options.

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