As Easter approaches, the air fills with the scent of spices and warmth, reminiscent of cherished family traditions. Among these traditional delights are hot cross buns.
Traditionally made with milk, butter, and eggs, these sweet buns have been a staple on Easter tables for centuries.
But fear not, we're thrilled to share with you a mouthwatering vegan twist on the classic hot cross bun recipe!
These buns are soft, fragrant, and packed with all the traditional flavors you know and love, but without any animal products. We know you'll love them as much as we do. Happy baking!
vegan hot cross buns recipe
Ingredients:
- 4 Cups Flour
- 1 Tsp Salt
- 1 Packet of Yeast (7g)
- 2 and a half ounce White Sugar or Coconut Sugar
- 2 Tsp Cinnamon
- 1/4 Tsp Ground Ginger
- 1/2 Tsp Nutmeg
- Zest of 1 Orange
- 3/4 Cup Raisins
- 1/3 Cup Sunflower Oil
- 1 and 1/3 Cups Plant Milk (Oat milk is preferred)
- 2 Ounces Flour and 1/4 cup water for the crosses
- Apricot Jam for the Glaze
Directions:
- In a large mixing bowl, add all of the dry ingredients.
- Add the orange zest to the dry ingredients and mix with a wooden spoon.
- Slightly warm up the milk and add the oil to it.
- Add the oil and milk to the mixture and combine.
- Use an electric mixer with a hook attachment to knead the dough for 5 minutes.
- Cover the dough and let it rise until it has doubled in size, this should take about 1 and a half hours.
- Knock down the dough with your hands and knead in the raisins.
- Divide the dough into 12 equal parts and place them in an ovenproof dish. Let the dough rise for 1 hour.
- While the buns are rising, preheat the oven to 380F.
- With a fork, mix 65g of flour with the water, the mixture should not be too runny. It should be thick enough to be able to make the crosses.
- Bake until golden brown for about 25–30 minutes.
- Remove the buns from the oven and brush them with the apricot jam while they are still hot.
- Let them cool and serve with delicious preserves!
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