Vegan Hot Cross Buns
If there’s ever a time to make and demolish a bunch of hot cross buns, it’s now. Follow our recipe for these soft, sweet, fluffy buns and thank us later.
30mins + rising
80g plant based butter
300ml plant based milk
70g caster sugar
480g strong bread flour
2 tsp fast action/instant yeast
1 tsp salt
1 tsp cinnamon
2 tsp mixed spice
120g dried mixed fruit (such as sultanas, apricots, cranberries), roughly chopped
45g plain flour
1 tsp sugar
2 tbsp apricot or orange marmalade (or maple syrup)
Start by making the dough. Add margarine to a small saucepan and melt over low heat. Add the milk and sugar and stir to dissolve. Remove the saucepan from heat and let sit for 10 minutes, until the mixture cools down to lukewarm temperature.
Add flour, yeast, salt and spices to a large bowl and mix. Make a small well in the middle of the bowl, add the milk mixture, and stir with a spoon/spatula until it forms a rough dough. Transfer the dough onto a lightly floured surface, knead it for 3-4 minutes.
Flatted the dough into a disc, add the dried fruit and fold it into the dough. Continue to knead the dough for 5-6 minutes, until it's soft and springy.
Lightly oil the mixing bowl and transfer the dough back in. Cover the bowl with a damp tea towel or cling film, and let it sit in a warm place until it has doubled in size (1-2 hours).
Line a large baking tray with parchment paper. Once the dough has risen, transfer it back to a floured surface. Gently knock the air out of the dough with your hands.
Divide the dough into 10 portions and roll them into balls, transferring them onto the baking tray as you go, leaving a couple cm between each. Cover the tray with a tea towel and leave them in a warm place for one last rise - for around 45 minutes.
Preheat the oven to 190˚C. Prepare the cross mixture by combining flour, 50 ml water and sugar in a small bowl, mixing to make a thick paste. Add a few extra drops of water if the mixture feels too thick. It shouldn’t be runny but should be spreadable. If you have a piping bag, transfer the mixture into that, if not use a spoon.
Once the buns have risen, trace a cross over the top of the buns - with either the piping bag or spoon - one line at a time.
Bake for 25-30 minutes, until golden brown. Once baked, brush the buns with marmalade or maple syrup.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.