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

Cook Time 25

Rising Time 3

Total Time 3 35

Servings buns

Calories 252kcal

Author Holly Waterfall

Ingredients

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

Crosses

1/4 cup all-purpose flour
3 Tablespoons water

Glaze

3 Tablespoons apricot jam
2 Tablespoons maple syrup

Instructions

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.

Notes

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 1/4 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

Nutrition