Espresso Glazed Easter Buns
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Espresso Glazed Easter Buns

Espresso Glazed Easter Buns



For the dough:

  • 1 cup lukewarm plant based milk
  • 1 1/22 cups plain flour
  • 3/4 cup spelt flour or whole wheat
  • 1/3 cup maple syrup or agave
  • 1 heaped tsp fast yeast (7-8g)
  • ¼ tsp salt
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1 tsp orange zest (optional)
  • 1/4 cup melted coconut oil

Easter bun sugar filling:

  • 100g soft vegan butter (around 4 heaped tbsp) or semi melted coconut oil
  • 1/3 cup coconut sugar
  • 1 heaped tbsp hazelnut butter
  • 1 tsp cinnamon

For the espresso glaze:

  • 100g coconut sugar or castor sugar
  • 2 tbsp plant based milk or coconut cream
  • 1 tsp espresso powder diluted with a little bit of boiling water
  • 1 tbsp soft vegan butter or coconut cream
  • 1 tsp vanilla extract (optional)


  1. Start by mixing the lukewarm milk with the yeast and set aside to foam.
  2. Sift together the flour, spices, and salt.
  3. Once the milk is bubbly, mix with the maple syrup and pour it into the flours.
  4. Mix well, add more flour as the dough will be sticky, leave to rise for at least 30-40 minutes or make the night before and place in the fridge covered with plastic wrap and remove an hour to rise before making the buns.
  5. Once risen, mix together the filling ingredients.
  6. Roll the dough on a floured surface into a long rectangular shape, smear on the filling and roll up into a long sausage.
  7. Slice about 5-6 centimeter rolls and place neatly next to each other in a parchment paper-lined baking pan of your preference or in a bread tin.
  8. Let them rise for another 15-20 minutes and preheat the oven to 180C/360F.
  9. Bake the buns for 35-40 minutes until golden brown and remove to cool (not completely) before drizzling on the espresso glaze.
  10. Serve and enjoy! 


Find more of Mariza’s recipes on

Espresso Glazed Easter Buns


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