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hot cross bun recipe

Vegan Hot Cross Buns

Whether it’s a holiday or any regular day, you’ll knock it out of the park when you serve these lightly sweet, spiced-to-perfection, vegan hot cross buns all warm from your oven.
Course Holiday Recipes
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 35 minutes
Servings 12 buns
Calories 252kcal
Author Holly


  • 1 ¼ cup almond milk or any other milk-flavored plant milk, lukewarm
  • 14 g 4 teaspoons dried instant yeast
  • ¼ cup caster sugar or baking sugar see notes
  • 4 cups white bread flour see notes
  • 2 teaspoons ground cinnamon
  • ½ teaspoon mixed spice or pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 75 g ⅔ cup vegan butter
  • zest of one orange
  • 3 ounces ½ cup sultanas (golden raisins)


  • ¼ cup all-purpose flour
  • 3 Tablespoons water


  • 3 Tablespoons apricot jam
  • 2 Tablespoons maple syrup


  • Preheat oven to 350°F and grease a 9x13 baking dish.
  • In a small mixing bowl, place the lukewarm almond milk and dried instant yeast. Combine with a whisk and set aside for 10 minutes to allow the yeast to become activated - the mixture will become frothy.
  • In a large mixing bowl, whisk together the caster sugar, flour, cinnamon, mixed spice, nutmeg, and salt.
  • Create a well in the center and pour in the melted butter, vanilla extract, and the yeast mixture.
  • Mix until a dough begins to form.
  • Transfer the dough onto a well-floured surface and knead until smooth and soft, about 10 minutes. Alternatively, you could mix and knead in a stand mixer fitted with a dough hook. It will be slightly tacky but not sticky. Knead in more flour if it is too sticky.
  • Add the orange zest and sultanas, and knead together until well combined.
  • Place the dough in an oiled bowl and cover with a damp tea towel. Leave in a warm place for an hour, or until dough has doubled in size.
  • Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a smooth ball.
  • Place each ball in prepared baking dish.
  • Cover the baking dish with a damp tea towel and leave in a warm place to rise and double in size, about 45 minutes.
  • While the buns are rising, make the paste for the crosses by combining the flour and water together in a small bowl.
  • Transfer to a piping bag or ziploc with the corner cut off.
  • Once the buns have risen, pipe a cross shape onto each bun.
  • Bake for 20-25 minutes, or until the buns are golden brown and cooked through.
  • Make a glaze for the buns by whisking together the apricot jam and maple syrup. Brush on the glaze while the buns are still warm and then serve.


White Bread Flour- There’s special flour just for baking stuff? Yep! Baking flour has more protein than all-purpose flour, yields more gluten, makes a stronger, more elastic dough, and makes for nice texture. In a pinch, all-purpose flour works fine. Unless you’re a pro hardcore, baker you won’t notice a difference. Bread flour also comes in whole wheat. If you’re determined to include the heartiness of whole wheat, I recommend only substituting ¼ of the flour with WW. More than that and you risk a too dense, dry dough.
Nutritional Information listed below is for 12 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 3022 F: 29 C: 599 P: 95


Serving: 1c | Calories: 252kcal | Carbohydrates: 50g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 191mg | Fiber: 3g | Sugar: 11g