Giant Chocolate & Fig Hot Cross Bun
Prep time
Cook time
Total time
Recipe type: Baking, Breakfast, Easter
Cuisine: Nut-free, soy-free, vegetarian. Vegan, dairy-free, egg-free and gluten/wheat-free with modifications
Serves: 12
  • 2¼ tsp dry active yeast
  • 1 tsp sugar + ¼ cup
  • ¾ cup milk, lukewarm (see note)
  • 1 egg, beaten lightly
  • 3 tbsp melted organic butter (see notes)
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 3 cups spelt bread flour (see notes)
  • ¾ cup chopped, dried figs
  • ½ cup raisins
  • Eggwash: 1 egg, beaten lightly
  1. Mix yeast, milk and 1 teaspoon of sugar in a non-reactive bowl. Leave for 10min until foamy.
  2. In a large bowl, mix together the ¼ cup sugar, egg, butter, cocoa, spices, salt and the yeast mixture. Add flour, figs and raisins and mix thoroughly, using hands to incorporate the last bits of flour until you have a slightly wet, sticky dough.
  3. Turn out onto cutting board and knead for 10-15 minutes OR knead in a bench mixer/bread machine following manufacturers instructions. After kneading, form into a ball, place into a large oiled bowl and loosely cover with cling wrap. Put in a warm place and leave to rise for 1-3 hours until doubled in size.
  4. After rising time, punch dough down and then shape into a 15cm round. Place on a greased baking tray and cover lightly with greased plastic wrap. Set aside in a warm place for 30 minutes or until dough has almost doubled in size again. Preheat oven to 200°C and using a pastry brush, brush each bun with egg wash (if using) and using piping tool to mark crosses over the buns (see notes).
  5. Bake for 45 minutes until deep, golden brown. Carefully remove tray from oven and allow to cool completely on wire rack. Cut into slices to serve
Piping Mix all ingredients following in a small bowl, pour into a snap lock bag and snip edge to make piping bag. Alternatively, use piping tools.
1 tablespoon water
1 tablespoon spelt bread flour flour
¼ tsp cinnamon
¼ tsp allspice

Recipe Alterations:
Gluten-free: replace flours with gluten-free bread flour mixture and alter instructions according to manufacturers recommendations.
Dairy-free: replace butter with coconut oil, use non-dairy milk.
Egg-free: replace egg in dough with egg-replacer or chia egg; do not glaze hot cross buns

Vegan: replace butter with coconut oil, use non-dairy milk, replace egg in dough with chia egg; do not glaze hot cross buns
Recipe by @OmNomAlly at