Easy Vegan Hot Cross Buns
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.