Vegan Hot Cross Buns

Vegan Hot Cross Buns

Vegan hot cross buns served with vegan Pure sunflower spread and marmalade – yum!

On Good Friday, I wanted to join in with the festivities and make my own vegan hot cross buns. The dairy-free, egg-free recipe is pretty simple – I only wanted to make six buns (because no matter how many I make, I will eat them all, so I have to limit myself!), so if you want more, just multiply quantities as required:

6 Large Vegan Hot Cross Buns

Ingredients:

For the Vegan Hot Cross Bun Dough:
250g/ 8.5-9oz/ just under 2 cups of Plain Flour
125ml/ 4.25 fl oz/ 1 cup plant-based milk (I’m using hazelnut, but almond, soy etc is fine)
1 tsp easy bake/fast action yeast (I’m using Allinson)
1 tbsp rapeseed oil
1 tbsp fair-trade sugar
2 tbsp mixed spice
100g / 3½ oz / ½ cup of mixed dried fruit
1/2 tsp salt
Finely grated zest of a medium orange (I used Jaffa)
40 ml freshly squeezed orange juice (optional but definitely preferred!)

My Slightly Slap-Dash Method

I started off by mixing the flour, spice and sugar, salt and dried mixed fruit in a mixing bowl, then added the zest before making a little well in the middle of the dry mix. I then added the yeast to the milk and whisked. The milk can be warmed to give the yeast a kick start, but it’s not completely necessary. I then added the milk and oil to the dry mix and began to combine them first with a spoon, and then kneaded them together. I found that the mix needed a little more milk than in the recipe, so I just added as I went along.

Actually, in the end I added too much milk and had quite a wet dough, but this is OK; it needs to be left to rise for at least an hour anyway. I covered the bowl in cling film and left it in the airing cupboard overnight.

The next day, I took the dough out and worked it for another 5-10 minutes, adding a bit more flour to make the dough less sticky, as it was pretty much unworkable to begin with (owing to my milky mishap the night before). I then greased and lined a baking tray, and preheated the oven on Gas Mark 5. But when I finally had a dough consistency I was happy with, I rolled the dough into 6 balls, and left them for another 45 mins – 1 hour to rise again.

Just before I popped them in the oven, I also piped on the crosses; these are simply made from plain flour and water, and spooned into a piping bag.

My vegan hot cross buns went in the oven unglazed, but if you prefer, you can create a glaze using orange juice and sugar. Whatever your quantity of sugar in tbsps, just add the same ratio of freshly squeezed orange juice, (eg 2 tbsps sugar:2 tbsps orange juice) and reduce in a saucepan until you reach the right syrupy consistency.

Bake until golden brown – roughly 20-25 minutes in a pre-heated oven.

Easy!