Vegan Hot Cross Buns

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4.67 from 3 votes

Vegan hot cross buns, perfect for Easter, packed with fruit and spices. Ideal toasted or oven warmed.

Prep Time30

Proofing Time3 30

Total Time4

Course: Breakfast

Cuisine: All, English

Servings:

Calories: 313kcal

Author: Richard Makin

Equipment

Measuring Jug
stand mixer, or large bowl
deep baking tray
Piping Bag

Ingredients

For the Buns

40 g vegan butter melted, vegan margarine works well too
300 ml plant milk unflavoured and unsweetened, lightly warmed
60 g caster sugar
2 teaspoon easy bake yeast
525 g strong white bread flour
1 teaspoon fine sea salt
250 g sultanas
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 tablespoon orange zest finely shredded

For the Cross Mixture

80 g plain white flour
5 tablespoons water

For the Glaze

4 tablespoon apricot jam
1 tablespoon water

Metric - US Customary

Instructions

To Make the Buns

In a measuring jug, stir together the melted vegan butter, warmed plant milk, and caster sugar. Set aside.
40 g vegan butter, 300 ml plant milk, 60 g caster sugar
Add the bowl of a stand mixer, fitted with the dough hook, combine the yeast, bread flour and salt. Alternatively, if kneading by hand, do this in a large mixing bowl.
2 teaspoon easy bake yeast, 525 g strong white bread flour, 1 teaspoon fine sea salt
Add the warm plant milk mixture to the flour and knead on medium speed until a rough dough forms. Add the sultanas, spices and orange zest, then knead again for 5 minutes on medium speed or until the dough no longer looks shaggy and stretches easily.
250 g sultanas, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 2 tablespoon orange zest
Alternatively, knead the dough by hand on a clean surface for 10 minutes.
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 1.5-2 hours (mine took 2 hours), or until doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each piece into a ball (see the steps in blog post above for a how-to on forming balls of dough).
Place the balls in a deep baking tray lined dusted lightly with flour, leaving enough space between each for expansion. Cover with a damp cloth and let them rise again for another 1.5-2 hours, or until doubled in size and a finger gently poked into the top of the dough leaves a small dent.
Preheat your oven to 220 °C (fan).

To Make the Cross Mixture

Mix the plain white flour with water to create a thick paste. Adjust the consistency if necessary with a little extra water, it should be pipeable.
80 g plain white flour, 5 tablespoons water
Transfer the paste to a piping bag with a small nozzle (or use a plastic bag and snip off a corner). Pipe crosses over the top of each bun.
Bake in the preheated oven for about 20 minutes, or until the buns are golden brown.

To Make the Glaze

While the buns are baking, gently heat the apricot jam and water in a small saucepan until the jam is melted and the mixture is syrupy.
4 tablespoon apricot jam, 1 tablespoon water
As soon as the buns come out of the oven, brush them with the apricot glaze to give them a shiny finish. Allow the buns to cool on a wire rack before serving. They’re best enjoyed warm or sliced and toasted, with a bit of vegan butter if desired. Alternatively, cool completely, slice and toast then spread with vegan butter.

Nutrition