Happy Easter everyone! This year for Easter I decided to make what I think is a very British treat: hot cross buns.
As the traditional recipe is full of animal products, I found this vegan recipe from BBC Good Food but amended it to my taste. It’s quite easy to find vegan alternatives nowadays, which made making these vegan hot cross buns super easy.
Some interesting facts: In Ireland, the UK, but also in New Zealand, Australia, Canada and even India, hot cross buns are eaten every Good Friday in Christian communities. They are symbolic of this significant day in Christian faith, when Jesus was crucified. The cross on these vegan hot buns, made from flour paste, represents the cross on which Christ dies.
You might also be interested in…
Veganism and Faith: Mirjam’s Vegan Journey as a Christian
Vegan Hot Cross Buns
- 300 ml unsweetened soy milk
- 50 g Flora Dairy Free butter
- 500 g self-raising flour
- 7 g sachet fast action yeast
- 70 g sugar
- 1/2 tsp salt
- 4 heaped tsp mixed spice
- zest from 1 large orange
- 20 g sultanas
- 50 g dried cranberries For the cross
- 70 g plain flour
- 2 tbsp water For the glaze
- 1 tbsp soya milk
- 2 tbsp maple syrup
- Warm the butter in a saucepan. When melted, take off the heat and add the soy milk.
- Mix all dry ingredients in a large mixing bowl. Gently pour the milk mixture in while stirring to create a sticky dough. Tip out onto a lightly floured surface.
- Knead the dough by hand for about ten minutes until smooth and elastic, or use a stand mixer if you have one. Shape the dough into a ball and put into a lightly oiled mixing bowl. Cover with a tea towel and leave to rise for one hour or until doubled in size.
- Turn the dough back onto the surface and flatten. Now spread the orange zest, sultanas and dried cranberries in the middle and fold the dough. Knead until all ingredients are well distributed. Again, make a ball from the dough and return to the bowl, cover and leave to rise for another hour.
- Line a baking sheet with baking parchment. On a clean and lightly flowered surface, knock the dough and gently punch out the air. Then divide the dough into 12 even-sized pieces (each piece will weigh about 83 grams, yes I checked!) and roll each into a ball. Arrange the buns on the baking sheet, leaving two cm between each one. Cover with the tea towel and leave to rise for 45 minutes.
- Heat the oven to 220C. To make the cross, mix together 70 g flour with 2 tbsp water to create a thick paste (if it’s too thick add some more water, but make sure it’s not runny!). With a spoon, make crosses onto the buns.
- Bake the buns for 15 to 20 minutes or until they are a nice golden brown.
- If you’re going to serve the hot cross buns later, leave them to cool on a raster. Just before serving, mix the soy milk and maple syrup and brush a small amount on each bun for that nice glaze. Put in the oven for five minutes et voilà: your hot cross buns are ready!