Vegan hot cross buns
Cooking time:plus rising time of 2 - 2hrs, 30 mins
Skill level: Bit of effort
Vegan hot cross buns are actually very easy to make and these spicy hot cross buns are the perfect Easter treat for vegans as they contain no eggs or dairy products. These Vegan hot cross buns are perfect if you're on a vegan diet. They're really easy to make too and taste just like the real thing. These hot cross buns will take around 1hr to bake and makes 12 buns.
- 350g (12oz) strong plain flour
- 5ml (1tsp) ground mixed spice
- 5ml (1tsp) ground cinnamon
- 5ml (1tsp) grated nutmeg
- 1 sachet easy-blend yeast
- 25g (1oz) caster sugar
- 75g (3oz) currants
- 25g (1oz) mixed peel (orange, lemon, lime), chopped
- Rind of one lemon, finely grated
- 75g (3oz) vegan margarine, melted
- 175ml/6floz (approx) soya milk, warmed
For the crosses:
- 50g (2oz) plain flour
- 25g vegan margarine
For the glaze:
- 25g (1oz) sugar
- 30ml water
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- In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Make a well in the centre and add the melted margarine and some of the warmed milk. Mix until a soft dough is formed, adding more milk if necessary.
- Turn out the dough onto a floured surface and knead for about 10 mins. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size, which will take about 1 -2 hrs.
- Meanwhile to make the crosses, rub the margarine into the flour and add enough water to bind. Roll out the pastry quite thinly then cut into thin strips.
- Once the dough has doubled in size, knock it down and knead for 5 mins. Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray. Leave to rise again for about 30 mins.
- To make the glaze heat the water and sugar in a pan until the sugar dissolves.
- Leave to cool. Glaze each bun and top with pastry crosses.
- Bake at 180°C/350°F/gas 4 for about 20 mins or until golden.
Fancy making traditional hot cross buns? Try our classic hot cross buns recipe.
© The Vegetarian Society (recipe created by the Cordon Vert cookery school)