Easy Vegan Hot Cross Buns Recipe - How To
Tuck into a freshly toasted vegan hot cross buns this Easter. This easy vegan buns recipe is bursting with fruits and spices - Just add lashings of dairy-free butter for the perfect breakfast or snack.
Would Easter really be a true Easter celebration without some Hot Cross Buns?
mmmm Vegan Buns !
Hot cross buns, Hot cross buns, One a penny, Two a penny, Vegan 'egg free' buns.
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and widely eaten all year round but are traditionally eaten on Good Friday. They are symbolic of this significant day in Christian faith, when Jesus was crucified. Each bun is decorated with a cross made from flour paste, which represents the cross on which Christ died. The spices in hot cross buns are said to represent the spices which were used to embalm Christ after his death.
Celebrate Easter by baking a tray of classic hot cross buns to share with family and friends.
This vegan bun recipe from the Mother of Grom Vegan Kitchen, is surprisingly easy to make and these seasonal spiced treats can be mastered in just a few easy steps with this lovely Easter recipe (*obviously this doubles as an excellent vegetarian bun recipe)
- 300ml vegan milk (I used almond)
- 50g vegan spread
- 500g strong white bread flour
- 7g sachet fast action yeast
- 70g golden caster sugar
- Small pinch of salt
- 2 heaped tsp ground cinnamon
- 2 heaped tsp mixed spice
- Zest of 1 large orange
- 70g sultanas (For extra special buns soak the sultanas in warm orange juice and rum before including them in the recipe)
- 50g mixed peel (I used orange and lemons but you could also add grapefruit)
For the cross
- 40g plain flour
For the glaze
- 50g apricot jam or marmalade (you can also use a water/sugar combo if you have no glaze to hand)
1. Put the vegan milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
2. Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface.
3. Knead the dough by stretching it back and forth on the surface for 5 - 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size.
4. Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.
5. Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
6. Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
7. Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating.