All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Vegan Hot Cross Buns

Guest Chef Recipe

Vegan Hot Cross Buns
Courtesy of Demuths Cookery School
kid friendly
2 spoon difficulty rating

90

Serves: 16 buns

Vegan Hot Cross Buns

Hot cross buns are a staple of the Easter holiday season. This is the vegan version of our classic hot cross bun recipe which proves that you can make moist delicious hot cross buns without milk, eggs, or butter. We like to include dried apricots and mixed peel for added interest and distinctive flavour. Give them a try!

Ingredients: 

  • 1 tbsp dried active yeast
  • 90g caster sugar
  • 100ml warm water
  • 120ml warm Almond or soya milk
  • 120ml apple sauce
  • 60ml sunflower oil
  • 500g strong white flour
  • 100g strong wholemeal flour
  • 1/2 tsp salt
  • 2 tsps mixed spice
  • 50g caster sugar
  • 75g sultanas
  • 75g dried apricots, chopped
  • 75g mixed peel

Piping paste:

  • 4 tbsps unbleached white flour
  • 1 tbsp caster sugar
  • 2 tbsps cold water

Sticky Sugar Glaze:

  • 2 tbsps sugar + 2 tbsps water

Method: 

  1. In a measuring jug combine the water, warm almond milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble. 
  2. Pour the flours and salt into a large bowl and make a well in the centre. Pour in the milk and yeast, the applesauce and oil. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead. 
  3. Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back. It will be sticky to begin with so don’t be tempted to add too much flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes. 
  4. Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 1½ hours, until doubled in size.
  5. (Or you could leave the dough to prove overnight in the fridge and continue following the recipe instructions the next day, allowing extra time for the cold dough to prove once shaped into buns)
  6. Turn the dough out on a lightly floured surface and gently knead the dough. Roll the dough into a sausage and divide up into 16 equal pieces (you can use scales to be precise).
  7. Roll each piece into a round ball.
  8. Line two baking trays with baking parchment and arrange the balls in lines, not quite touching. Leave in a warm place to rise for 45 minutes to an hour or until the buns have doubled in size.
  9. (If the dough has had an overnight proof in the fridge, the buns will take longer to double in size)
  10. While the dough is rising preheat the oven to 200°fan/220C and make the piping paste.
  11. To make the piping paste, mix the flour sugar and water together into a smooth paste.
  12. Put into a piping bag fitted with a small, plain nozzle.
  13. When the buns have risen, make an indent of a cross on each bun using a blunt knife and pipe a cross on each bun.
  14. Put the buns in the oven and bake for 15-20 minutes or until they are golden brown and sound hollow when tapped.
  15. While the buns are baking, make the sticky glaze. Dissolve the sugar in the water over a low heat.
  16. As soon as the buns come out brush them with the glaze. Transfer to a wire rack without pulling them apart and leave to cool.
  17. Best eaten whilst still warm, or store in an airtight container and serve warmed gently in the oven.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 26 of 26
Blackberry Crumble
The perfect companion to a summer's afternoon. Pick your own blackberries and then enjoy this beautiful Blackberry Crumble! Top with...See recipe »
Chocolate Cupcakes with Buttercream Icing
Taken from our Cooking with Kids livestream demo, these Chocolate Cupcakes are easy to make and tasty absolutely delicious! You...See recipe »
Griddled Asparagus with Smokey Carrot & Béarnaise Sauce
This dish reminds me of my early years as a chef... making a traditional béarnaise was always a challenge as...See recipe »
Rum Truffles
This is an incredible versatile and flexible chocolate truffle recipe, it’s very smooth and creamy... you wouldn’t know it was...See recipe »
Sweet Potato, Spicy Black Beans & Guacamole
This is a great mid-week meal as it's easy, healthy and delicious. You can cheat all the way with this...See recipe »
Balinese Summer Curry
Fragrant, fresh, zingy and summery... what's not to love about this curry!See recipe »
Herby Quinoa Salad with Pomegranate and 'Feta'
This mezze bowl is so easy, fresh and delicious... be prepared to eat it all in one sitting!See recipe »
Seitan & Beetroot Burgers
These burgers are fabulously juicy and full of texture - and the ones to serve to even the most sceptical...See recipe »
Christmas Old Fashioned
A warming cranberry cocktail for Christmas - perfect after dinner with a mince pie!See recipe »
Cranberry Mojito
Our Cranberry Mojito is the perfect party cocktail! It's super easy to make and you only need a few simple...See recipe »
Jackballs With Sofrito Sauce & Vegan Parmesan
These jackballs are super versatile - they can be eaten as starter, combined with spaghetti or served with salad for...See recipe »
Double Chocolate Brownies
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve...See recipe »
10 Minute Edamame Spaghetti
There are lots of great things about this dish... it's simple, very quick, tastes amazing AND it's high in protein!...See recipe »
Chickless Caesar Salad
This salad is so delicious and indulgent! It's like a meal in itself and non-vegans won't be able to tell...See recipe »
Mediterranean Vegetable & 'Feta' Tart
This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :)See recipe »
Easy Strawberry Galette
This tart is so easy to make but will seriously impress... win win!See recipe »
Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist - rolled in dried seaweed flakes or fresh herbs...See recipe »
Walnut & Miso Cheese
A very tangy and speedy nut cheese that has the flavour depth of being fermented - perfect for impressing dinner...See recipe »
Tomato, Garlic & Rosemary Focaccia
This is a fun recipe and adds an extra special something to that summer evening. Tear, share and enjoy with...See recipe »
10 Minute Banana Blossom 'Fish'
It's National Fish & Chips Day on 7th June so to help save our beautiful oceans and marine life, we've...See recipe »
Easy Berry Crumble Slices
These berry slices are a real summer delight! Simple and fun to make... go on treat yourself :)See recipe »
Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium,...See recipe »
Helen's Pizza & Pitta Dough
This versatile recipe can be turned into a delicious pizza dough or pittas... it's easy and fun to make! Thanks...See recipe »
Helen's Traditional White Tin Loaf
A delicious traditional white bread... the best in comfort food and very easy to make. Thanks very much to Viva!...See recipe »
No Knead Spelt Bread
A super easy, delicious bread recipe that's fun and rewarding to make... oh and healthy! Thanks very much to Viva!...See recipe »