Hot Cross Buns [Vegan]

Indulge in a sweet Easter tradition: savor the delightful, gooey goodness of our scrumptious vegan hot cross buns. A traditional hot cross bun is a sweet, spiced bread roll adorned with a distinctive cross design on its surface, typically created by a dough “score” or a topping of icing or glaze. Typically consumed on Good Friday. Savor these warm, just-baked treats slathered in melted butter and a sweet drizzle of jam. Simplicity at its best.

Contents

Hot Cross Buns [Vegan]Vegan hot cross buns require a few special ingredients to replicate the traditional butter and milk. Here are the essentials:For the Buns:For the Cross:For the Glaze:To prepare vegan hot cross buns, you will need a few simple ingredients including flour, sugar, yeast, and spices.Nutritional Information Vegan Hot Cross Buns

Vegan hot cross buns require a few special ingredients to replicate the traditional butter and milk. Here are the essentials:

For the Buns:

1 4/5 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
Zest of 1/2 an orange
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 1/3 teaspoons active dry yeast
1 1/4 cups unsweetened soy milk
2 tablespoons vegan butter
1-2 teaspoons dried orange peel or mixed citrus peel
1/8 cup raisins

For the Cross:

For the Glaze:

3 tablespoons apricot jam

To prepare vegan hot cross buns, you will need a few simple ingredients including flour, sugar, yeast, and spices.

In a small saucepan, gently heat the soy milk and vegan butter over low heat until the butter has melted and the milk reaches a warm temperature, not exceeding a gentle simmer. In a large mixing bowl, gently scatter the active dry yeast evenly across its surface. Allow mixture to rest for 10 minutes, permitting yeast activation.
In the interim, combine the flour, sugar, grated orange zest, salt, and a blend of spices. Combine the flour with the yeast mixture.
Using a wooden spoon, combine the ingredients until a rough dough forms; then, transfer it to a lightly floured work surface and knead for approximately 10 minutes, or until the dough becomes soft and springy.
The dough is returned to an oiled bowl, covered with plastic wrap, and allowed to rise in a warm environment until it has doubled in size, a process that typically takes around one hour.
Gently fold in the mixed peel and raisins into the dough, working for an additional 1-2 minutes to ensure the fruits are evenly distributed throughout the mixture.
Wrapped tightly in plastic film, allow the dough to undergo its final proofing phase for an additional 60 minutes.
Partition the dough into six identical portions and shape each one into a spherical mass. Position them consistently across a prepared lined baking tray, ensuring uniform spacing.
Re-cover the dough with plastic wrap, ensuring it is tightly sealed, and let it rest in a warm, draft-free environment for an additional 30 to 60 minutes. Preheat the oven to 380°F.
Combine one-quarter cup of all-purpose flour with two tablespoons of water in a small bowl, blending until a smooth, thick paste forms.
Carefully pipe or spoon a cross pattern across the top of the baked good using the remaining batter.
Preheat the oven to 375°F (190°C). Bake for 20 minutes on the middle rack, or until the desired level of browning is achieved.
Warm the apricot jam gently until it melts, and subsequently strain it through a fine-mesh sieve to eliminate any residual lumps or solids.
As the jam remains warm from its recent application, delicately brush a thin layer across the surface of the buns, then permit them to cool gradually.