Oscar Hather

Vegan hot cross buns

Name: Vegan hot cross buns
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 100 mL oat milk; 50 mL water; 50 g vegan spread; 250 g strong white bread flour; 1/2 tsp. salt; 1 x 7g sachet dried active yeast; 1 tsp. caster sugar; 1 tsp. ground cinnamon; 1/2 tsp. mixed spice; 1/4 tsp. ground nutmeg; Finely grated zest of 1 orange; Finely grated zest of 1 lemon; 150 g sultanas; 75 g mixed peel; 75 g apricot jam; 2 tbsp. plain flour

These vegan hot cross buns are so easy to make and super tasty served warm and slathered in vegan spread.

By Ailsa BurtPublished: 01 March 2019

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We've replaced the milk and butter found in a traditional hot cross bun recipe with dairy alternatives to make these hot cross buns vegan friendly. Now everyone can enjoy this Easter essential!

When making bread, it's important to remember the following rules;

Make sure to knead the bread for the stated time in any recipe. This works the gluten which is very important to create the mesh formation within the bread, which ultimately contains the gasses in the yeast, which makes the loaf rise.

It's important to leave the dough to rise in a warm place, because yeast needs warmth to grow.

Knocking back the dough (punching the dough after the first rise), which happens in step 3 of this recipe, is imperative during the bread making process, as it removes larger air bubbles, resulting in an even textured bread.

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Yields:

8 serving(s)

Prep Time:

35 mins

Cook Time:

20 mins

Total Time:

55 mins

Cal/Serv:

275

Ingredients

100 ml
oat milk
50 ml
water
50 g
vegan spread
250 g
strong white bread flour
1/2 tsp.
salt
1 x 7g sachet dried active yeast
1 tsp.
caster sugar
1 tsp.
ground cinnamon
1/2 tsp.
mixed spice
1/4 tsp.
ground nutmeg
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
150 g
sultanas
75 g
mixed peel

For the glaze

75 g
apricot jam

For the crosses

2 Tbsp.
plain flour

Directions

1. Step 1Warm the oat milk in a small pan until just steaming. Add in the water and vegan spread and leave to one side to melt.
2. Step 2In a large bowl stir together the bread flour, salt, yeast, sugar, spices and zest. Add in the oat milk mixture and stir until it forms a craggy dough. Tip out onto a lightly floured work surface and knead for 10mins until smooth and elastic. Leave to rest in a warm place for 1-2hrs or until doubled in size.
3. Step 3Spread the sultanas and mixed peel onto a lightly floured work surface and knock back the dough, kneading the sultanas and mixed peel in. Divide into 8 pieces and shape into balls. Place onto a large oiled baking sheet.
4. Step 4Cover with a clean tea towel and leave the buns to rise for around 45mins-1hr. Preheat oven to 200°C (180°C fan) mark 6. For the glaze, mix together the apricot jam with 2tbsp water in a small saucepan. Place over a medium heat and cook until the jam is completely smooth, add more water if needed to make it slightly runny. Once the buns have had their time, brush over the apricot jam mixture gently.
5. Step 5To make the cross topping, put the flour into a small bowl and mix in just enough cold water to reach a smooth, pipeable consistency (about 2tbsp). Transfer the flour mixture to a piping bag (no need for a nozzle), then snip the tip and, working quickly, pipe a cross on top of each bun.
6. Step 6Bake for 15-20mins until the base sounds hollow when tapped. Remove from oven and brush with the remaining apricot jam mixture. Transfer to wire rack to cool completely. Serve toasted with vegan spread.