Description
These Vegan Hot Cross Buns are a delightful plant-based twist on the traditional spiced buns, perfect for Easter or any time you crave a lightly sweet, warmly spiced treat. Made without any animal products, they are fluffy, flavorful, and studded with raisins and dried currants, with a shiny vegan glaze and a classic cross made of sweet icing.
Ingredients
Dough
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- ½ cup (125ml) lukewarm water
- ¾ cup (189ml) room temperature/lukewarm unsweetened dairy-free milk
- ⅓ cup (83ml) oil
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup (50g) granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 3 ½ - 4 cups (438g - 500g) all-purpose flour
- ½ cup (65g) raisins
- ¼ cup (35g) dried currants
Vegan "Egg" Wash
- 2 tablespoons unsweetened dairy-free milk
- 1 tablespoon pure maple syrup
Icing
- ½ cup (60g) powdered sugar
- ¼ teaspoon vanilla extract
- 2 ½ teaspoons unsweetened dairy-free milk
Instructions
- Activate yeast: In your stand mixer bowl, combine the yeast, 1 teaspoon sugar, and lukewarm water. Allow it to stand for a few minutes until the yeast foams up, indicating it’s active.
- Mix dough ingredients: Add room temperature/lukewarm dairy-free milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup flour to the yeast mixture. Stir with a spoon to combine.
- Knead dough: Place the bowl on the stand mixer and add 2 more cups of flour. Using the dough hook attachment, knead the mixture.
- Adjust flour as needed: If the dough feels sticky, add flour in ½ cup increments until it becomes less sticky but still soft.
- Incorporate dried fruit: Continue kneading for about 4 minutes. During the final minute, add the raisins and dried currants to evenly distribute them throughout the dough.
- Prepare bowl for rising: Lightly oil a medium-sized bowl to prevent sticking.
- First rise: Transfer the dough to the oiled bowl, cover it with a towel, and set it in a warm place to rise until doubled in size, approximately 1 hour.
- Prepare baking pan: Line a 9" x 13" pan with parchment paper, leaving an overhang on the sides for easy removal of the buns after baking.
- Deflate dough: Punch down the risen dough to release air, then knead briefly to smooth it out.
- Divide dough: Portion the dough into 12 equal pieces.
- Shape buns: Roll each piece into a ball and place them close together in the prepared pan.
- Second rise: Cover the pan with a towel and place in a warm spot to rise for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Make vegan egg wash: Mix the unsweetened non-dairy milk and maple syrup together until combined.
- Apply wash: After the buns have rested, brush the vegan egg wash over each bun using a pastry brush to give them a shiny finish when baked.
- Bake buns: Bake in the preheated oven for about 20 minutes or until golden brown.
- Cool slightly: Remove the pan from the oven and let buns sit for a few minutes in the pan.
- Remove from pan: Using the parchment paper overhang, lift the buns onto a cooling rack. The buns will have joined together during baking; do not separate them yet.
- Prepare icing: In a small bowl, whisk together powdered sugar, vanilla extract, and unsweetened non-dairy milk until it forms a thick icing. Transfer it to a piping bag or a ziplock bag with a small snip at the corner.
- Pipe crosses: Once cooled, pipe icing crosses onto the buns by creating 3 horizontal lines and 4 vertical lines across the surface.
Notes
- Dried currants can be substituted with more raisins or dried cranberries if unavailable.
- Ensure all liquids are lukewarm to activate yeast properly; too hot or too cold can prevent proper rising.
- For a richer flavor, you can substitute part of the oil with melted vegan butter.
- Leftover buns can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
