Peppermint Hot Cocoa Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20 buns
Ingredients
  • FOR THE BUNS:
  • 1 pkg (2¼ tsp) active dry yeast
  • ½ cup warm water
  • ¾ cups soy milk
  • 6 tbsp unsalted vegan butter*, cubed
  • ⅓ cup granulated sugar
  • 1 large egg, room temp
  • ⅓ cup unsweetened cocoa powder
  • 3¼ cups all-purpose flour + 1 tbsp, divided
  • 1 tsp fine kosher salt
  • FOR THE FILLING:
  • 3 tbsp unsalted vegan butter, melted
  • ⅓ cup packed dark brown sugar
  • 1 tbsp unsweetened cocoa powder
  • 3 oz 60-72% dark chocolate, finely chopped
  • ½ cup crushed peppermint candy canes
  • FOR THE FROSTING:
  • ¼ cup vegan cream cheese*, softened
  • 2 tbsp unsalted vegan butter, softened
  • ⅛ tsp peppermint extract
  • 1 cup confectioner's sugar, sifted
  • crushed peppermint candy canes, for topping (optional)
Instructions
  1. Sift together the 3¼ cups flour, cocoa powder, and salt in a large bowl. In a medium bowl, combine the yeast, water, and 1 tsp of sugar. Set aside to activate for 10 minutes. The yeast should double.
  2. Meanwhile, heat the milk and butter in a small pot over a low flame. DO NOT BOIL. Once the butter melts, remove from the flame and whisk in the sugar until dissolved. Let cool slightly. Add the egg and yeast to the butter mixture, whisking until smooth.
  3. Make a well in the center of the dry ingredients and pour in the wet. Mix with a spoon or silicone spatula until a soft dough forms. Then turn out the dough onto a lightly floured surface and knead with your hands until smooth and elastic, 7-8 minutes. The dough will be on the sticky side, but if it's too sticky then add 1 tablespoon flour at a time.
  4. Place dough in a lightly oiled bowl, turning to coat all sides. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  5. To make the filling, combine the brown sugar, cocoa powder, chopped chocolate, and candy canes in a bowl. Grease a ??? jelly roll pan and set aside.
  6. Punch down the dough and roll it into a ¼-inch thick rectangle, around 20x12-inches. Brush with the melted butter, then evenly distribute the filling, leaving about ⅓-inch border. Starting with a long edge, roll dough tightly, place seam-side down, and slice off each end. Cut into 20 even slices. Put the buns in the prepared pan, cut-side down. Cover and let rise in a warm spot until doubled, about 30-45 minutes.
  7. Before the buns have fully risen, preheat the oven to 350ºF. Bake for 15-18 minutes, so that the buns are set but still spring back to the touch. Let cool for 5 minutes.**
  8. While the buns are in the oven, prepare the frosting. Beat together the cream cheese, butter, and peppermint extract. Sift in the confectioner's sugar, continuing to beat until smooth.
  9. Spread the frosting over the hot cocoa buns while warm. Top with more crushed candy canes.
  10. Best served warm. Store covered tightly in the fridge for 4-5 days.
Notes
* My favorite brands are Earth Balance for butter and Tofutti for cream cheese. If you don't need it to be dairy-free, then go for the real stuff!
** Err on the side of underbaking your buns, rather than leaving them in the oven too long, making them tough and dry. Because you're working with chocolate dough, there's no way to really tell if it's golden on the edges.
Recipe by Lenses and Lentils at https://lensesandlentils.com/peppermint-hot-cocoa-buns/