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Vegan hot cross buns served on a tray

Vegan hot cross buns

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hours 45 mins proving
  • Easy
  • Makes 12

What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours

  • Dairy-free
  • Egg-free
  • Vegan
Nutrition: Per bun
NutrientUnit
kcal268
fat3g
saturates1g
carbs51g
sugars15g
fibre3g
protein6g
salt0.34g
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Ingredients

  • 300ml unsweetened almond milk
  • 50g dairy-free spread
  • 500g strong white bread flour
  • 7g sachet fast action yeast
  • 70g golden caster sugar
  • ½ tsp salt
  • 2 heaped tsp ground cinnamon
  • 2 heaped tsp mixed spice
  • 1 large orange , zested
  • 70g sultanas
  • 50g mixed peel

For the cross

  • 70g plain flour

For the glaze

  • 50g apricot jam

Method

  • STEP 1

    Put the almond 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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A star rating of 5 out of 5.13 ratings
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