Introduction:
Looking for a delicious and cruelty-free twist on a classic Easter treat? These Vegan Hot Cross Buns are soft, fluffy, and packed with warm spices. Perfect for springtime gatherings or as a special breakfast, these buns are just as indulgent as the traditional version—but without any dairy or eggs. Made with simple ingredients, they are incredibly easy to prepare and bake. So, whether you’re vegan or just looking to try something new, these buns are sure to be a hit!
Ingredients:
For the Buns:
- 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
- 1/2 cup (120ml) water
- 1/4 cup (50g) coconut sugar or brown sugar
- 1 tablespoon instant yeast
- 3 cups (360g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup (60g) vegan butter or margarine, melted
- 1/4 cup (40g) currants or raisins (or mixed dried fruit)
- 1/4 cup (40g) candied ginger (optional, but adds a lovely zing)
- 1/4 cup (60ml) orange juice
- 1/4 cup (30g) chopped walnuts (optional)
- 1/4 teaspoon ground ginger (optional)
For the Cross (Optional):
- 1/4 cup (30g) flour
- 1/4 cup (60ml) water
For Glaze:
- 1/4 cup (60ml) apricot jam (or any fruit preserve)
Instructions:
- Activate the Yeast:
- In a small bowl, warm the almond milk and water to a lukewarm temperature (around 110°F/45°C). Stir in the sugar and sprinkle the yeast over the liquid. Let it sit for about 5-10 minutes, until it becomes frothy.
- Mix the Dough:
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
- Pour in the activated yeast mixture, melted vegan butter, orange juice, and the ground ginger if using. Stir everything together to form a dough.
- Add in the currants (or raisins), candied ginger, and walnuts. Knead the dough on a lightly floured surface for about 8-10 minutes, until it’s smooth and elastic.
- First Proof:
- Place the dough in a lightly oiled bowl and cover with a clean cloth. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the Buns:
- Once the dough has risen, punch it down to release any air. Divide the dough into 12 equal portions and roll each portion into a ball.
- Arrange the dough balls closely together in a greased or lined baking dish, leaving a little space between each one.
- Prepare the Cross:
- In a small bowl, mix together the flour and water to make a thick paste for the cross. Use a piping bag (or a small plastic bag with the tip cut off) to pipe a cross over each bun.
- Second Proof:
- Cover the buns with a cloth and let them rise again for 30-45 minutes until they have puffed up.
- Bake the Buns:
- Preheat your oven to 375°F (190°C). Bake the buns for about 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Glaze the Buns:
- While the buns are baking, warm the apricot jam in a small pan until it becomes liquid.
- Once the buns are out of the oven, brush them with the warm apricot glaze for a shiny finish.
- Serve and Enjoy:
- Let the buns cool slightly before serving. Enjoy them fresh, or toast them with a spread of vegan butter for extra indulgence!
Tips:
- Customize the Filling: Feel free to get creative with the filling! You can add chocolate chips, dried cranberries, or even coconut flakes if you’re looking for a unique twist.
- Make-Ahead: The dough can be made the day before. After kneading, cover the bowl and refrigerate the dough overnight. Let it come to room temperature and rise before shaping and baking the next day.
- Storage: Store the buns in an airtight container for up to 3 days, or freeze them for up to 1 month. To reheat, just pop them in the oven for a few minutes.