Vegan Hot Cross Buns

We’ve shared some decadent vegan chocolate recipes for Easter over the years, but this year we’re obsessed with these vegan Hot Cross Buns!

It’s Easter, so technically a treat doesn’t have to also contain skin enhancing benefits too… But, if we had to find one, let’s focus on the Vitamin C in the Orange zest.

INGREDIENTS

Hot Cross Buns

• 4 cups wheat flour
• ½ tsp salt
• 2¼ tsp instant dried yeast
• 6 tbsp coconut sugar
• 1½ tsp cinnamon
• ¼ tsp ginger
• ½ tsp nutmeg
• ½ tsp cardamom
• ¼ tsp cloves
• Zest of 1-2 oranges
• ¾ cup sultanas soaked in ¼ cup orange juice
• ½ cup finely chopped dried apricots
• ¼ cup applesauce
• ¼ cup coconut oil
• 1 cup almond, soy or coconut milk - warm

Cross Paste Topping

• ½ cup all purpose flour
• water

Glaze

• 1 tbsp maple syrup
  
  

METHOD:

1. Mix the flour, salt, yeast, sugar, spices and orange zest in a large mixing bowl.
   
   
2. Next, add in sultanas and their soaking liquid and apricots. Mix well into the dry ingredients.
   
   
3. Make a well in the centre, add room temperature applesauce, melted (and cooled off) coconut oil and most of the warm milk – hold about ¼ of it back as not all of it may be needed. Mix all three liquid ingredients in the centre roughly and then mix them into the dry ingredients using a wooden spoon. Switch to using your hands to bring the dough together, if the dough is too dry, trickle in more plant milk. The dough should feel a little sticky/tacky – higher level of dough hydration gives your buns a better rise so resist the temptation to add extra flour.
   
   
4. Transfer the dough to the workbench and knead it until elastic and smooth (it may take 10 minutes or more).
   
   
5. Shape into a ball and place in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Leave it in a warm place for between 1 and 2 hours (until it has doubled in size).
   
   
6. Empty the dough out on to a work surface and push the air out with your fingertips.
   
   
7. Split the dough into twelve equal parts – best to use kitchen scales here.
   
   
8. Shape each portion of the dough into a ball by pinching the dough so that the seam is at the bottom.
   
   
9. Lay the buns on a paper lined baking tray in a 3×4 grid so that they just touch each other (they will merge with each other as they expand). Cover with cling film and leave another 60 minutes for another proofing.
   
   
10. Pre-heat the oven to 220° C. While the buns are proofing for the second time, mix flour and a little water (about 60 ml / ¼ cup) in a small bowl until you have a flour paste that runs off your spoon but only just, you don’t want it too runny as the crosses won’t stay on the buns.
    
    
11. Just before the buns are ready for baking, put the flour paste in a piping bag and pipe crosses on top of of the buns.
    
    
12. Place the buns in the oven for 15-20 minutes, until the buns are golden. You may need to rotate the tray after 15 minutes for even cooking.
    
    
13. Glaze the buns as soon as they are out of the oven until they are lovely and shiny then place them on a wire rack to cool.

Recipe & images by Lazy Cat Kitchen