How good do these soft, fluffy and vegan hot cross buns look 😍😍😍?
So good to wake up to some freshly baked hot cross buns for brekky, and nothing like eating your own homemade ones, especially during times like these, when you have to spend your time in self isolation.
And I can confirm, they are absolutely delicious too, so of course I had to share the recipe with you all 😋.
I know, I know, I promised the super yummy, plum and almond crumble slice recipe on IG, but as you may have seen in my IG stories, I have been baking these hot cross buns as Easter care packages a lot during self isolation #stayathome, and I just can’t get enough of them.
Oh, and if you haven’t started following me on IG, please do so here👇🏻😘
With Easter literally here, I thought I’d share the recipe to these delectable hot cross buns first, so you can also enjoy these goodies.
That’s if you’re not already a recipient of my Easter care package goodies 😂 😘.
These vegan hot cross buns, are sooooo soft and fluffy, full of fruit and spices, with a lovely zesty fresh orange flavour to them.
Mmmm, just thinking of them makes my mouth water 🤤🤤🤤.
And the best thing is, being vegan, no eggs are required, so this is especially good if you are struggling to find eggs at the moment (insert happy dance).
So Easy To Make
Did I also mention these are easy to make?
Yes, only needing 30 min to put together, let it rest and then bake, and in no time, you will have these yummy hot cross buns fresh out of the oven to eat!
Hot cross buns taste so amazing when they are fresh out of the oven.
So good, you don’t even need butter on them.
They also store well, fresh for a week in an air tight container, or freeze them to lock in that freshness, and simply pop them in the toaster for when you’re after a quick bite 😋.
But going by the rate these hot cross buns are being eaten, best to make a double batch 😂.
I hope you get a chance to make these yummy vegan hot cross buns, seriously they are so yummy, I won’t be baking these just for Easter 😋.
Have a safe and happy Easter folks, and remember #stayathome, or better yet, stay at home and bake these delicious vegan hot cross buns!
Vegan Hot Cross Buns
How good do these soft, fluffy and vegan hot cross buns look, and they are absolutely delicious too, so of course I had to share the recipe with you all.
Hot Cross Buns Dough
- 150 mil water luke warm
- 1 tsp strong bread flour
- 1 tsp caster sugar
- 2 tbsp active yeast
- 150 mil soy milk luke warm
- 1 tbsp apple cider vinager
- 1 tsp grounded cinnamon
- 1/2 tsp grounded nutmeg
- 1/4 cup caster sugar
- 1 zest of a orange
- 2 tbps vegan butter melted or grape seed oil
- 3 cups strong bread flour sifted
- 1 tsp Sea Salt flakes
- 1/2 cup mixed fruit of your choice I chose saltanas, currents, cranberries and fig
- 3 tbsp water optional
- 2-3 drops orange essential oil optional
- 1/3 cup plain flour
- 1/3 cup water
- 2 tbsp glucose syrup
- 1 tbsp hot water
Hot Cross Buns Dough
Using a mixer, place sugar, 1 tsp of flour and luke warm water in the bowl. Give it a mix with a spoon before evenly sprinkling the yeast on top.
Cover yeast mixture with a tea towel and let it sit for about 10 min.
Once the yeast is ready, (it should look very thick and foamy ontop), add 1 cup of flour, all the spices, caster sugar, orange zest, salt, and butter.
Then prepare the buttermilk mixture by mixing the apple cider vinegar together with the luke warm soy milk in a small jug, then add this to the mixing bowl.
Using the dough hook attachemnet, mix the dough on low till slightly incorporated.
Gradully add a cup of flour at a time till all 3 cups have been incorporated.
Be sure to scrap down the sides, to insure mixture is evenly mixed.
On the 3rd cup, add your choice of dried fruit mixture to the dough, and continue mixing.
Gradully increase the mixing speed, and let dough mix until fully incorporated and dough is soft to touch.
Dough should not be too sticky, add atbsp of flour if too sticky and, if too dry, add a tbsp of water at a time, until dough is soft.
Empty dough onto a clean work surface, and gently knead the dough, and shape the dough into a ball.
Place the dough into a lightly oiled bowl and cover with a tea towel.
Dough will doubled in size, so be sure to choose a large enough bowl.
Allow dough to rest for 1 hour at room tempreture to rise. Dough should be double in size, and very soft to touch, almost airy when it is ready.
Note: Tempreture and humidity may affect the rising time, so be sure to keep an eye on your dough.
Once dough is ready, empty dough onto a clean work surface and cut dough into 12 even portions.
I measured roughly 80-90g each.
To shape the dough, tuck the edges under into the centre, until a round ball has formed.
Place the dough , seam-side down on a clean work surface and with your palm, gently cup and roll the dough in a circular motion to shape it further into a ball.
Place shaped dough on a baking tray lined with baking paper, then repeat with the remaining dough.
Cover tray with a tea towel and let it rise at room tempreture for another 1 hour before baking.
While the dough is resting, you can start to prepare the cross mixture.
Simply mix the flour and water together until a thick paste is formed.
Mixture, should not be too runny or too thick and lumpy.
Place mixture in a piping bag ready for pipping the cross.
Once dough has rested and have doubled in size again, begin pipping cross mixture on top of dough.
Pipe vertical and horizontal lines across the rested dough to form a cross on top.
Then place buns into a pre heated oven of 180°C or 375°F, and bake for 20 – 25min or until golden brown.
Mix glucose syrup and hot water together till combined.
If mixture is too thick, place in the microwave for a few seconds to quickly soften mixture.
When hot cross buns are ready, remove from oven and let it cool for about 10-15 mins before glazing.
Optional 3 tbsp of water: Dough should not be too sticky, if too dry, add a tbsp of water at a time, until dough is soft. And flour if dough is too sticky.
Optional 2-3 drops of Orange essential oil, to give it a lovely orange flavour to it.
No vegan butter, no problems. Just replace with grape seed oil, coconut or even olive oil 😉
Note: Temperature and humidity may affect the rising time, so be sure to keep an eye on your dough.
I used a 20cm x 40cm baking tray, with rolled buns roughly 1 cm apart to rest.
Dried fruit mixture, I choose a premixed mixture. Feel free to use what ever you want, and of course you can add more or less of the dried fruit depending on preference.
*Nutrition information is approximate and is meant as a guide only*