Celebrate the arrival of spring with these Vegan Hot Cross Buns, each piece a soft, spiced wonder that’s sure to brighten any afternoon. This recipe offers a vegan take on the traditional Easter favorite, incorporating aromatic spices and sultanas into a beautifully soft dough made with soy milk and vegan butter. The buns are finished with classic crosses and a glossy apricot glaze, making them irresistibly appealing both in flavor and appearance.
Why You’ll Love This
These buns are not only a treat for the palate but also for the soul, bringing the essence of spring to your table with their warm spices and sweet aroma. They’re perfect for anyone looking for a dairy-free alternative without compromising on the festive feel and traditional taste of hot cross buns. Their fluffy texture and rich, spiced flavor make them a wonderful companion to your favorite coffee or tea, providing a comforting, satisfying pick-me-up.
Perfect Occasion
Ideal for Easter celebrations or any springtime gathering, these Vegan Hot Cross Buns can be served during brunch, as an afternoon snack, or as part of a festive holiday meal. They’re also great for baking and sharing with friends, family, or neighbors as a homemade gift that shows care and thoughtfulness.
Decoration Tips
Serve these buns warm for the best experience, brushed with apricot jam for a shiny, sticky finish. For a creative twist, pair them with homemade chia jam, offering a delightful contrast of flavors. You can also sprinkle a little cinnamon or powdered sugar over the top for a more festive look.
- Ingredients:
- 520 grams of white bread flour
- 80 grams of caster sugar
- 1 teaspoon of cinnamon
- 3 teaspoons of mixed spice
- 1/2 teaspoon of salt
- 8 grams of fast-acting dried yeast
- 80 grams of melted vegan butter
- 330 ml of lukewarm soy milk
- 150 grams of sultanas
- 30 grams of flour (for crosses)
- 50 grams of water (approximately)
- Apricot jam, for glazing
- Chia seeds and frozen raspberries for making chia jam
- Instructions:
- In a large bowl, mix together flour, sugar, cinnamon, mixed spice, salt, and yeast (keeping yeast and salt on separate sides).
- Add melted butter and lukewarm soy milk to the dry ingredients and mix until a fluffy dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Fold sultanas into the risen dough, then divide it into 12 pieces and shape each into a ball. Let them rise again for about an hour.
- Mix 30 grams of flour with enough water to form a thick paste and pipe crosses onto the buns.
- Bake at 180°C (356°F) for 25 minutes.
- While still warm, brush the buns with warm apricot jam for a sticky glaze.
- Optionally, make chia jam by combining chia seeds, frozen raspberries, water, and maple syrup to taste.
Enjoy these delightful Vegan Hot Cross Buns, perfect for bringing a touch of spring’s warmth and joy into your home!