Vegan Hot Cross Buns
It's that time of year again, and who says because you are vegan you have to miss out on the fun! Why not give these perfectly spiced Vegan Hot Cross Buns to make your Easter celebration complete! (You can also check out my vegan cream eggs on the blog later)
I've got to admit I don't mind the good old Baker's Delight Hot Cross Buns, but even if you aren't vegan don't knock them until you try them, these are super fluffy, loaded with raisins, currants, and has a delicious hint of citrus and just the right amount of spice. The great thing about
making your own is you can switch it up and add vegan chocolate and cacao or even try some raspberry and chia combo to the batches. It's super easy to divide the mix and then adjust to your liking for all the flavours balance perfectly. You can also make these refined sugar free buy using a natural sweetener like agave.
Ingredients
makes 12 rolls:
Dough
2 ¼ tsp yeast
1 tsp raw sugar
½ cup lukewarm water
3/4 cup lukewarm unsweetened non-dairy mylk (I used almond)
⅓ cup oil (I used veg)
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ cup raw sugar
1 tbsp orange zest
1 tsp lemon zest
3 ½ - 4 cups all purpose bakers flour
½ cup raisins
¼ cup dried currants
Vegan "Egg" Wash
2 tbsp unsweetened non-dairy mylk
1 tbsp maple syrup
Icing
½ cup icing sugar (if you have thermomix you can use milled raw or coconut sugar)
½ tsp vanilla bean extract
2 ½ tsp unsweetened non-dairy mylk
(you can substitute the traditional raisins combo for ½ cup vegan chocolate, 1 tbsp cacao powder mixed with a little melted cacao butter or maple syrup)
Method
In a mixing bowl add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few mins to foam.
Once yeast has foamed up, add 1 cup of flour, lukewarm mylk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange and lemon zest. Mix to combine.
In a thermomix with attachment or stand mixer with dough hook, put in bowl with mixture in place and add 2 more cups of flour, set the mixer to knead, adding 1/2 cup at a time.
Knead dough for about 5 minutes until it is no longer sticky. In the last min or so of mixing, add the raisins and currants to the bowl.
Lightly oil the inside of a medium-sized bowl.
Remove dough from mixer bowl and put into oiled bowl then cover with a tea towel and let it sit for about a hour in a warm spot until it has doubled in size.
Line an 11" x 13" pan with baking paper. Allow a lip on each side so they can be easily removed when baked.
Once dough has risen, beat the dough down and knead for a few seconds to get rid of any air pockets.
Separate the dough into 12 equal sized pieces and lightly roll each one into a ball and place on the baking paper close together.
Cover again with the tea towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 200C
Make the vegan "egg" wash...
Mix the unsweetened non-dairy mylk and the maple syrup together.
After the rolls have rested, use a pastry brush and brush the vegan egg wash over each bun.
Bake for about 20 minutes or until they are golden brown. Then remove and leave in pan to cool for a few minutes.
Remove buns using baking paper lips as handles and place onto a cooling rack to cool. The buns will have joined together while rising/baking. Do not separate them yet.
While cooling on rack, make the icing...
Add the icing sugar, vanilla, and unsweetened non-dairy mylk to a small bowl. Mix until combined and form a thick icing. Place into a piping bag with a small tip or a small ziplock bag and cut off one of the bottom corners.
Once the buns have cooled, (icing will melt otherwise) pipe the icing onto the buns to make the crosses.
Notes:
Store in an airtight container for a few days. If you know you will not be able use up all of them within a few days, only put the icing crosses on the ones you know will be eaten quickly. If you add the icing too far in advance and then store, the icing will melt and soak into the buns.
Buns will stay fresh for up to 3 days.
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