Vegan hot cross buns

5 from 1 vote

These vegan hot cross buns are spiced with cinnamon and ginger and dotted with dried dates and mixed peel. The crumb is perfectly fluffy so they're the perfect dairy-free and egg-free treat to serve this Easter. They're delicious warm from the oven, or sliced, toasted and slathered with vegan spread.

Prep Time30 mins

Cook Time20 mins

Proving time3 hrs

Total Time50 mins

Course: Bread

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: easter recipe, hot cross buns, vegan bread rolls, vegan easter recipe, vegan hot cross buns

Servings: hot cross buns

Calories: 274kcal

Author: Emily Leary

Equipment

Ingredients

For the dough

300 ml unsweetened plant-based milk
50 g plant-based margarine
500 g strong white bread flour
7 g fast-action yeast
70 g caster sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
70 g dates chopped
50 g mixed peel
1 tsp oil to grease the tin

For the crosses

30 g plain flour
70 ml water
60 g strawberry jam

Metric - Ounces

Instructions

Put the plant milk and margarine in a small saucepan and gently heat until the margarine has melted. Set aside.
In a large mixing bowl, add the flour, yeast, sugar, salt, cinnamon, ginger and nutmeg. Whisk gently until evenly combined.
Use a spoon to make a well in the centre of the flour mix.
When the milk and margarine mix is just warm (not hot) pour it into the well. Stir to a scraggy dough.
Tip the dough onto a floured surface and knead for about 8 minutes until you have a smooth, stretchy dough.
Roll into a ball and place in an oiled bowl.
Cover with a wet tea towel and leave to prove somewhere warm for an hour or until doubled in size.
Tip the dough back onto the floured surface, knead briefly to knock out the air, then press out to a flat circle.
Sprinkle the dates and mixed peel over the dough and press down.
Fold the dough over the fruit like an envelope.
Knead the dough briefly until the fruit is evenly distributed, then place back in the bowl.
Cover with a wet tea towel again and leave to prove for another hour.
Cut the dough into eight equal pieces and roll into balls – they should weigh about 85g each.
Oil the baking tray and place the balls of dough into it, evenly spaced.
Your buns are now ready to prove for a final hour. This time, you need to cover your tin with plenty of room to allow your buns to expand as they prove (see notes).
Pop the flour and water in a bowl. Whisk together to smooth paste and then transfer to a piping bag. Cut a very small hole at the end.
Pipe long lines left to right on your buns and then up and down, creating the classic cross effect.
Pop in the oven and bake for 15-20 minutes until golden brown.
While the buns are still piping got, put the strawberry jam in a small, microwave-safe bowl and zap for about 15 seconds until melted.
Immediately (and carefully) brush the hot jam all over the buns.
Leave until just cool enough to handle, then transfer to a board and enjoy!

Video

Notes

Proving options for your buns:

cover with oiled clingfilm, folded along the centre to allow space to expand and sealed around the edges to prevent drying, or
pop the whole tray in a clean "bag for life", leaving space to prove and folding underneath to prevent drying, or
stand an upturned tin or plastic box over your tray, which will keep moisture in.

These buns are incredible enjoyed freshly baked and still warm. They’re also fantastic toasted and spread with vegan margarine.

Nutrition

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