Orange hot cross buns

That first hiss from the cooker tells you something good is happening. You spot steam rising like a little secret escaping, making you smile despite the wait. You already know this isn't just any baking day - it's the one you make Chocolate Orange Hot Cross Buns that are vegan and oh so tender. You get a bit excited thinking about how that scent's gonna fill your kitchen real soon. It's got that warm cocoa mixed with bright orange zest, it pulls at you like a cozy hug. You notice the sealing ring working its magic, holding in every bit of that steam, keeping your buns moist and tender while they rise and bake inside. This cooker trick really steps up the game from regular oven baking. Waiting is the hardest part, but the slow release helps the buns finish nice and soft without drying out. You feel like you've cracked the code on perfect vegan sweet buns. Just wait for the quick release sound and you're ready to peek inside and see those soft, chocolatey orbs glistening. Dang, it works real good!

Why This Recipe Works Every Single Time

• The combination of cocoa and orange zest means flavor pops so you don't miss eggs or dairy.
• Fast action yeast kicks off the rise quickly inside the controlled pressure cooker environment.
• Using vegan butter keeps the buns soft and tender without getting greasy.
• The breathing space between buns during rise means they puff up perfect, no stuck parts.
• Slow release pressure keeps moisture in, so buns stay moist, not dry like some oven bakes.
• Adding mixed dried fruit balances the chocolate with a chewy, sweet texture.
• The cocoa and spice blend creates a depth of flavor you might not expect from a quick bun recipe.

All the Pieces for This Meal

You gotta start with 500 grams or about 4 cups of white bread flour, the base that holds everything up right. Mix that with 45 grams of cocoa powder for the deep chocolate taste that hits you first nose sniff. Then a teaspoon of mixed spice adds a little pumpkin or apple pie vibe, make it cozy. Don't forget 10 grams - about 1 ½ teaspoons - of salt to balance all the sweetness, and 100 grams of caster or granulated sugar to sweeten it up just right. Fast action yeast, 12 grams or 4 teaspoons, is gonna get your dough rising nice and quick. You mix these dry bits first.

Next, use 280 grams - that's around ⅔ plus half a cup - of unsweetened non-dairy milk. I usually grab soy but almond works too. Fresh orange zest from 2 big oranges brings that citrus punch, plus 80 grams of fresh orange juice for that extra tang. Then you got 70 grams - 5 tablespoons - of vegan block butter, softened nice, ready to melt into the mix. Chocolate chips have gotta be 150 grams or about ¾ cup, cause every bun deserves little chocolatey surprises. And pour in 150 grams (1 cup) of mixed dried fruit. I grab a mix with raisins, sultanas, currants, and some candied peel for extra zing. To finish, 3 heaping tablespoons of plain flour plus 5 tablespoons of cold water mix up to make those signature hot cross little crosses. Don't skip the 2 heaping tablespoons of marmalade glaze - it seals that shiny, sticky finish you love.

How It All Comes Together Step by Step

First, you mix the white bread flour, cocoa powder, mixed spice, salt, and sugar all in a big bowl. This gets all your dry ingredients evenly spread for a tasty dough. In another smaller bowl, you mix your yeast with the warm non-dairy milk and let it sit around 5 minutes until it's bubbling and foamy. That's a good sign!

Then stir the yeast mixture into the dry stuff along with the orange zest, orange juice, and softened vegan butter. Mix it till it forms a sticky dough, then knead it for around 10 minutes till it's smooth and stretchy. This knead is huge for the best texture.

Put your dough in a greased bowl and cover it with a damp cloth. Find a warm spot and let it rise for about an hour or until it doubles. That's when you see the real promise of these buns.

Preheat your oven to 190C or 375F so it's nice and hot when the buns go in. Punch down that risen dough to knock out extra air and shape it into 12 equal pieces.

Line your baking tray and place the buns spaced out so they get room to puff up again. Cover and let them rise for another 30 minutes. This second rise is crucial for light buns.

Bake them for 20 to 25 minutes until they're firm and sound hollow when you tap the bottoms. That hollow sound means they've baked right through.

Take the buns out and while they cool, mix plain flour and cold water to make a paste. Pipe crosses on top, bake a short while longer or broil for a few minutes till golden.

Last, warm some marmalade and brush on top for a glossy finish that shines and seals in moisture. You gotta let the buns cool fully on a wire rack before digging in.

Quick Tricks That Save Your Time

Here's a quick heads up so you skip some fuss. Using instant yeast means you don't gotta wait ages for it to rise. Just a quick warm milk soak and you're ready.

The sealing ring on your pressure cooker really helps keep the moisture in, so no dry buns. Always check it's clean and seated right.

Don't forget to do a slow release of pressure after cooking so your buns cool gently instead of drying up from a quick blast. Patience pays off here.

Keep stuff like your dried fruit and chocolate chips ready in little bowls before you start mixing. This little trick saves you jumping around the kitchen.

What It Tastes Like Fresh From the Pot

When you break the seal and lift the lid, dang you get this fresh hit of warm chocolate mixed with bright orange. The air feels thick with cozy scents that just pull you in close.

The buns have this tender pull that kinda melts on your tongue, soft and rich without being heavy. The dried fruit adds a chewy surprise while the chocolate chips run little rivers of melty goodness.

The orange marmalade glaze gives a sticky sweetness that balances the cocoa's slight bitterness perfectly. Each bite leaves you with a warm citrus aftertaste that kinda stays with you.

Your Leftover Strategy Guide

If you got leftovers, which might happen but I doubt it, here's how to keep them good. Wrap each bun tightly in plastic wrap or wax paper. This way, they won't dry out too fast.

For storing a few days at room temp, place the wrapped buns in an airtight container. This keeps humidity regular and buns soft. If you wanna save them longer, toss the wrapped buns into the freezer. When you pull them out, just let thaw at room temp or nuke in the microwave on low heat for a few seconds.

Got a toaster oven? Toast leftover buns lightly and spread vegan butter or marmalade fresh. Hecks yes, it's a quick fix that tastes just baked. If you notice surface drying, add a splash of water and cover with a damp cloth while reheating to bring back moisture.

The FAQ Section You Actually Need

• Can I use a slow cooker instead? Slow cookers don't get hot enough for proper rise and bake, so they won't deliver these soft buns. Stick with your pressure cooker or oven.
• What if my buns don't rise in the cooker? Check the sealing ring and pressure settings - a good seal is vital. Also, fresh yeast is necessary else it won't foam right to get the rise going.
• Can I swap out vegan butter for oil? You can, but butter adds structure and moistness that oil sometimes lacks, so results might be a bit different in texture.
• How do I avoid dry buns? Use the slow release method after cooking to let moisture settle gently inside. Also double-check you don't overcook them by timing exactly.
• Are these buns freezer friendly? Absolutely, just wrap individually and pop in an airtight box or bag. Thaw before reheating for best texture.
• Can I make these without dried fruit? Sure you can, but the mix of fruit adds nice chew and natural sweetness that balances chocolate and orange perfectly.