It's Easter so you know we had to work on a rad, vegan hot cross buns recipe. We can't think of many things better than a warm, fresh vegan hot cross bun, smothered in butter...and being vegan doesn't mean you have to miss out!
The elapsed time for this recipe is a good few hours, because you need to give the dough time to rise, but trust us, it's going to be worth it - you'll end up with some fluffy, fruity and comforting little treats that you can share with your family and friends (or just keep to yourself, they're difficult to part with).
Don't save these ones just for Easter though – vegan hot cross buns are for life.Print
For the buns:
- 500g plain flour
- 2.5 tsp fast-action yeast
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 4 tbsp sugar
- 250g sultanas - you can use raisins or mixed dried fruits as alternatives
- 1 orange - zested
- 1 lemon - zested
- 1 cup unsweetened oat milk (or other non-dairy milk)
- ¾ cup water
- ⅓ cup non-dairy butter/spread
For the crosses:
- 8 tbsp plain flour
- 5 tbsp water
For the glaze:
- 2 tsp coconut or brown sugar
- 2 tbsp boiling water
- In a large bowl, mix together all the dry ingredients (including the fruit and zest)
- Melt the butter, let it cool to room temperature, then add to a jug along with the milk and water
- Stir the liquid mix into the dry mix until it's all thoroughly combined - it's going to be a lot more wet and sticky than most doughs you'd make, so don't worry!
- Grab a clean tea towel and run under the tap, then wring it out so you're left with a pretty damp (but not dripping) towel, and chuck it over the bowl
- Stick the bowl in a warm place for 2-4 hours - the length of time is going to depend on how warm it is, but you're looking for the dough to at least double in size and start to form some little holes/bubbles
- Once your dough has had enough time, dust a clean and dry work surface with some flour and ditch the dough out onto it
- Dust the top of the dough with some flour too, and get a bit on your hands, then cut the dough into 10 evenly sized pieces
- Shape each of the 10 pieces of dough into a ball shape - it doesn't need to be perfect so don't sweat it, they're still going to taste awesome
- Place the balls of dough onto a non-stick or parchment lined baking sheet, making sure they have a bit of space to grow (a couple of centimetres between each one) - you may need a couple of baking sheets if yours isn't large enough, or to do them in two batches, as the buns need enough space to grow, you don't want them to form into one big hot cross bun!
- Cover with the damp tea towel from earlier and sit in a warm place for another 30 minutes
- Meanwhile, pre-heat your oven to gas mark 5/180c
- For the crosses, add the flour to a bowl and then add the water, tablespoon by tablespoon, while stirring with a fork - you need to make a very thick paste, it should just be gloopy enough to be able to go through a piping bag
- When the 30 minutes is up, pipe the flour paste onto the buns using a piping bag or syringe, into a cross shape
- Stick the buns in the oven for 20 minutes
- After the 20 minutes, take the buns out of the oven. Make the glaze by combining the sugar and hot water, then brush onto the buns while they're still hot. Make sure you tuck into at least one of these while they're still warm, with a nice spread of vegan butter
- Category: Breakfast, Baking
- Method: Oven bake
Keywords: Vegan Hot Cross Buns
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