Discover the joy of baking with our Easter Vegan Hot Cross Buns recipe. Combining traditional flavours with vegan ingredients, this recipe offers a detailed guide for creating fluffy, aromatic buns with a unique twist. Perfect for Easter or a special breakfast, these buns are sure to delight with their blend of spices and sweet glaze. Get ready to bake a treat that’s both delicious and plant-based!
Easter Vegan Hot Cross Buns
Equipment
- 1 Large Mixing Bowl
- Measuring Cups and Spoons
- Wooden Spoon or Dough Whisk
- Microwave To warm the milk and melt the vegan butter
- Piping bag
- Pastry Brush
- Kitchen Scale
- Baking Tray
- Small Bowl
- Oven
- Wire Rack
Ingredients
- 500 g strong white flour
- 75 g brown sugar
- 7 g sachet fast-action dried yeast
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Zest of 1 untreated orange
- 300 ml soy milk warmed
- 50 g vegan butter or margarine melted
- 50 g unsweetened applesauce
- 150 g mixed dried fruit raisins, sultanas, cranberries
- 2 tbsp apricot jam or maple syrup for glaze
Instructions
- In a large bowl, mix flour, brown sugar, mixed spice, cinnamon, ginger, and orange zest. Warm the soy milk and melt the vegan butter, then add to the dry ingredients along with the yeast and applesauce. Mix to form a dough.500 g strong white flour, 75 g brown sugar, 7 g sachet fast-action dried yeast, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, Zest of 1 untreated orange, 300 ml soy milk, 50 g vegan butter or margarine, 50 g unsweetened applesauce, 1 tsp mixed spice
- Knead the dough on a floured surface for 10 minutes, then fold in the dried fruit. Place in an oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.150 g mixed dried fruit
- Punch down the dough and divide into 12 pieces. Shape each piece into a round bun and arrange on a baking tray. Cover and let rise for another hour.
- Mix a little plain flour with water to form a paste. Pipe crosses onto each bun.
- Preheat your oven to 200°C (fan-assisted) and bake the buns for 15-20 minutes until golden.
- Warm apricot jam or maple syrup, then brush over the warm buns for a glossy finish.2 tbsp apricot jam or maple syrup
FAQs
Traditional hot cross buns are not usually suitable for vegans as they often contain ingredients like milk, butter, and sometimes eggs. These ingredients are used to enrich the dough, giving the buns a soft, fluffy texture and a rich flavor. However, there are many vegan alternatives available that use plant-based milk, vegan butter, and egg substitutes to create a similar texture and taste, making them suitable for those following a vegan diet.
Yes, traditional hot cross buns normally contain dairy. Common dairy ingredients in these buns include milk and butter. Milk is often used to enrich the dough, contributing to its soft texture, while butter adds richness and flavour. However, this vegan versions of hot cross buns substitutes dairy ingredients with plant-based alternatives.
The cross on hot cross buns is traditionally made from a simple flour and water paste. This paste is mixed to a consistency that allows it to be piped onto the buns before they are baked. In some recipes, the cross can also be made from a mixture of flour and icing sugar for a sweeter taste, or from shortcrust pastry. The method of using a flour-water paste is the most common and traditional way to create the crosses on these buns.
The hot cross bun has a rich history dating back to at least the 12th century. It is traditionally associated with Good Friday and the Christian celebration of Easter, with the cross symbolising the crucifixion of Jesus. There are various legends and superstitions surrounding these buns, including one that says buns baked on Good Friday won’t spoil or mould. Over time, hot cross buns have become a staple in many countries during the Easter season, often enjoyed as a sweet, spiced treat symbolising the end of Lent.
Hot cross buns are traditionally eaten in various countries, primarily in those with a strong Christian cultural heritage. This includes the United Kingdom, where they are a staple during the Easter season, as well as in Australia, New Zealand, Canada, and South Africa. Each of these countries has adopted the hot cross bun as part of their Easter traditions, often enjoying them on Good Friday to mark the end of Lent. The popularity of these buns in these regions reflects their historical and cultural significance.