Espresso Glazed Easter Buns
Looking for the perfect recipe to make for Easter? These espresso glazed Easter Buns are a guaranteed crowd pleaser (which you'll want to make all year long!)
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5 from 2 votes
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Mariza Ebersohn

Mariza Ebersohn is a South African recipe developer and food photographer whose passion for healthy and delicious cooking developed while living in the South Of France for nearly a decade. In this recipe, she shares her recipe for Espresso Glazed Eastern Buns.

Espresso Glazed Easter Buns

Ingredients You’ll Need

For The Dough

  • Lukewarm plant based milk
  • Plain flour
  • Spelt flour or whole wheat
  • Maple syrup or agave
  • Fast yeast
  • Salt
  • Cinnamon powder
  • Nutmeg
  • Ginger powder
  • Orange zest (optional)
  • Coconut oil

Easter Bun Sugar Filling

  • Vegan butter or Coconut oil
  • Coconut sugar
  • Hazelnut butter
  • Cinnamon

For The Espresso Glaze

How To Make This Easter Buns

Step 1: Yeast Activation and Flour Fusion

  • Start by mixing the lukewarm milk with the yeast and set aside to foam.
  • Sift together the flour, spices, and salt.
  • Once the milk is bubbly, mix with the maple syrup and pour it into the flours.
  • 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.

Step 2: Filling Creation and Roll Assembly

  • Once risen, mix together the filling ingredients.
  • Roll the dough on a floured surface into a long rectangular shape, smear on the filling and roll up into a long sausage.
  • 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.

Step 3: Final Rise, Oven Embrace, and Espresso Glaze

  • Let them rise for another 15-20 minutes and preheat the oven to 180C/360F.
  • Bake the buns for 35-40 minutes until golden brown and remove to cool (not completely) before drizzling on the espresso glaze.
  • Serve and enjoy your easter buns! 

Espresso Glazed Easter Buns – Recipe Card

Espresso Glazed Easter Buns

Espresso Glazed Easter Buns

5 from 2 votes
Looking for the perfect recipe to make for Easter? These espresso glazed Easter Buns are a guaranteed crowd pleaser (which you'll want to make all year long!)
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Author: Mariza Ebersohn | Life in the South
Servings: 8 servings

Ingredients

For the dough:

  • 1 cup lukewarm plant based milk
  • 1 1/2-2 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
  • ยผ 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:

  • 100 g 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:

  • 100 g 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

Instructions

  • Start by mixing the lukewarm milk with the yeast and set aside to foam.
  • Sift together the flour, spices, and salt.
  • Once the milk is bubbly, mix with the maple syrup and pour it into the flours.
  • 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.
  • Once risen, mix together the filling ingredients.
  • Roll the dough on a floured surface into a long rectangular shape, smear on the filling and roll up into a long sausage.
  • 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.
  • Let them rise for another 15-20 minutes and preheat the oven to 180C/350F.
  • Bake the buns for 35-40 minutes until golden brown and remove to cool (not completely) before drizzling on the espresso glaze.
  • Serve and enjoy!ย 

Notes

Find more of Marizaโ€™s recipes on @lifeinthesouth.co.
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About The Author

Mariza Ebersohn

Mariza Ebersohn is a passionate foodie who lived in the south of France for 8 years. There, she discovered her passion for a healthier way of eating and living whilst amid a foreign country and language. She delved into the creative art of food photography and recipe creation that soon became not only her therapy but her livelihood. Now, a few years later, back in her home country South Africa, Mariza wants to share this lifestyle that has changed her completely. her goal is to revolutionize the traditional way of eating into a more whole foods and wholesome way. 

Find more of Marizaโ€™s Recipes on her website and here on Best of Vegan.

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