Craving some warm, seasonal hot cross buns this Easter but need a simple vegan recipe? Here’s an easy-to-follow guide, perfect for baking up a batch of delicious Easter favourites!
Ingredients
- 500g strong white bread flour
- 75g caster sugar
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 tsp ground nutmeg
- 7g sachet fast-action yeast
- 300ml plant-based milk (almond or soy), warmed
- 50g vegan margarine, melted
- 150g mixed dried fruit (raisins, sultanas, currants)
- Zest of 1 orange
- Zest of 1 lemon
- 75g plain flour (for the cross)
- Water (for the cross)
- Apricot Jam or Maple syrup (for glazing)
Instructions
1. In a large mixing bowl, combine the flour, caster sugar, cinnamon, mixed spice, nutmeg, and fast-action yeast.
2. Gradually pour in the warmed plant-based milk and melted vegan margarine. Mix until a dough forms.
3. Add the mixed dried fruit, orange zest, and lemon zest to the dough. Mix until well combined.
4. Knead the dough for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 200°C (180°C fan/ Gas Mark 6).
7. Punch down the risen dough to release the air. Divide it into 12 equal portions and shape each into a smooth ball. Place them on a lined baking tray, leaving space between each bun.
8. Mix the plain flour with enough water to form a thick paste. Pipe crosses onto the top of each bun.
9. Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.
10. While still warm, brush the buns with maple syrup for a shiny glaze.Let the buns cool slightly before serving. Enjoy your homemade vegan hot cross buns with your favourite spread or as is! If you enjoyed this recipe, make sure you check out our Organic Food & Drink Shop
