You simply can’t do Easter baking without making a batch of fluffy vegan hot cross buns. These are so light and have all the spices and zest inside that will fill your belly with warmth and make you smile. Pure comfort baking and a staple in our home at this time of year.
This recipe makes 12 hot cross buns that are great to eat straight from the oven. Or if you have willpower and want to enjoy them over the next few days instead, they are wonderful toasted with a bit of jam or butter on them. Although in our house, they are normally gone within an hour of baking.
Why I Made These
Honestly, I have to brag a little here that this recipe was such a breeze to adapt to our allergy requirements. And whenever I am baking a classic, I want to ensure that there is NO compromise on taste or texture. Having previously developed this recipe before I developed my dairy allergy, I knew that it would need a little bit of tweaking and I have used everyday items that you should already have in your pantry. Easy peasy.
Why You need to Make These
Did I mention that these are so light and fluffy? Something that you might not expect from vegan hot cross buns as they are normally filled with all sorts of goodness like eggs, milk and butter. But don’t worry. I’ve got you covered with this allergy friendly recipe that really knocks it out of the park. Trust me when I say that you will not be able to tell that these are vegan once you eat them. They’re seriously THAT good!
Ingredients and Substitutions
This is a vegan recipe that includes an easy option to suit a gluten free diet. Read my FAQ section for some commonly asked questions.
Dry Ingredients
Flour: I recommend using strong white flour as we are making a yeasted dough. All purpose flour will work but for better results, use bread flour as there is more protein which allows for a better structure to the buns. To make the slurry for the cross on the dough, we will be using all purpose flour. I have not experimented with a gluten free option for this recipe (yet!). If you want to try one, I recommend using Bob’s Red Mill 1 to 1 baking flour.
Sugar: White sugar is an essential component to both lighten and sweeten up the dough. You could sub with a light brown or golden/yellow sugar if you prefer a deeper flavour.
Yeast: to enable our buns to rise, we need to add instant yeast. The sugar and warm milk help to activate the yeast and are an important component of this recipe.
Salt: salt is used to enhance the flavours in the dough.
Wet Ingredients
Butter: Melted plant based butter is a great dairy free alternative. You can sub with a light oil or dairy butter if you prefer.
Apple Sauce: eggs are normally used in hot cross buns both as a binding agent and also for richness. I am using apple sauce instead. If you prefer to use eggs, sub with 2 eggs.
Milk: My preference is to use almond milk as my dairy substitution but feel free to use whichever plant based milk you prefer. The warm milk works to activate the yeast.
Water: we’ll be using two small amounts of water to make the slurry for the cross and the glaze for the buns.
Flavourings
Spices: a good dose of spices are needed to add that hearty warmth to the buns. I am using cinnamon and nutmeg. You could use mixed spice, allspice, ginger and clove.
Dried fruit: I like to use a combination of dried fruit in my hot cross buns. You can use any combination of raisins, sultanas, currants, and cranberries.
Zest: Orange zest adds a little bit of citrus to the buns. You can either leave this out or swap with lemon zest if you prefer. I think it really elevates the flavour.
Jam: to make the glaze for the buns, I like using apricot jam. You could use orange marmalade if you prefer or leave the glaze off entirely.
US Cup Measurements
I always weigh my ingredients as this provides a more accurate result every time. If you prefer to use US cup measurements, please see the notes in the recipe card and the measurements in the ‘how to‘ section below.
How to make Fluffy Vegan Hot Cross Buns
Hot cross buns are a labour of love but worth the effort as you will be able to make amazing hot cross buns that taste so much better than store bought alternatives. And I don’t know about you, but I’ve never seen dairy free or vegan hot cross buns at the store! Like seriously never! I like to use my stand mixer to let that do all of the kneading for me. You can absolutely do this with a hand mixer or by hand if you prefer.
Making the dough
Start by adding 500 grams (just over 4 cups) of strong white flour, 75 grams (1/3 cup) of white sugar, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg and a pack of instant yeast to a mixing bowl. If you have a container of yeast, use 8 grams or 2.25 teaspoons.
Add 2 teaspoons of salt, 50 grams (10 tsp) of melted plant based butter, 300 ml of warmed plant based milk (I am using almond but see below for other options) and some orange zest. I zested two small oranges. Give everything a good mix together with the dough hook.
Add in a small container of apple sauce (usually 1/2 cup sized). These are usually between 100 and 113 grams, depending on which brand you purchase, so just dump the whole amount in there. This adds a really nice flavour profile to the buns and extra moisture as well. Remember that we want to obtain a light fluffy consistency and moisture from the apple sauce will help with that when they bake.
Once the dough starts to come away from the sides of the mixing bowl and it feels slightly tacky (as opposed to really sticky), it is almost ready to start proving. Finally, let’s add in our 200 grams of dried fruit. You can use any combination that you like. Currants, raisins, sultanas, mixed peel and cranberries all work equally as well in hot cross buns. Stir into the dough.
You should now start to see the gluten activating and a stringiness appearing in the dough. This step is incredibly important as we want to start incorporating air into the dough and activating the gluten to create that nice springy texture. Knead for 5 minutes then transfer the dough to a pre-greased bowl. Look at all those gluten strands. It’s a thing of beauty!
Proving Time
First Prove: Cover the bowl with plastic wrap. Top tip – I like to use shower caps for this stage. I know that sounds really odd but they are perfect to fit on bowls. Here’s the link for the ones I buy.
Prove your dough in a warm place for about 90 minutes until it has doubled in size.
Second Prove: Once it has doubled in size, it will be very jiggly and smell even more amazing. Turn the dough out on to a floured surface, knock back the air in the dough and give it a quick knead. The dough will feel warm and oddly satisfying.
If any dried fruit comes loose, knead it back into the dough. Pop the dough back into the bowl, cover it then prove again for another 30 minutes.
Portion the Dough
We are now ready to portion out our dough. Turn out onto a floured surface again. This recipe makes 12 hot cross buns so I start by cutting the dough in half, then half again and so on until I end up with 12 pieces of (roughly) the same size. If you want to be accurate, you could weigh the dough and portion it out by weight.
To form the buns, take a ball of dough, hold your hand in a C shape and then roll the ball around on the counter. Holding your hand in this manner ensures that you don’t press down on the dough and lose any of the puffiness.
To get a better look at this technique, check out my video here (this link will take you directly to the shaping section). Add the buns to a lined baking tray, leaving space between each one as they will spread.
Third Prove: Cover the baking tray with plastic wrap and prove in a warm place for 45 minutes.
Let’s Bake
At this stage, preheat your oven to 350 F. Before we bake the buns, we need to make a slurry to add the cross design to them. Mix together 50 grams of all purpose flour and 80 ml of water. Stir together to form a pipable mixture. Add the slurry to a piping bag and then pipe over the hot cross buns.
Cut a small hole in the piping bag so that the entire contents doesn’t come out too quickly. I find it easier to pipe the lines one way first, turn the tray around and pipe the other way.
Bake at 350 F for 20 to 22 minutes until well risen and golden brown.
To Make the Glaze
About 5 minutes before the hot cross buns are baked, start to make the apricot glaze. In a small microwavable bowl, add 125 grams of apricot jam and 1 tablespoon of water. Mix together then heat in the microwave for 10-15 seconds. Give it a good stir to create a smooth glaze.
Immediately brush on the hot cross buns as soon as they come out of the oven.
And then find yourself a quiet spot to enjoy the fruits of your labour.
Common Questions
This recipe yields 12 hot cross buns.
Absolutely. Simply swap out the bread flour and all purpose flour with Bob’s Red Mill 1-to-1 baking flour or your preferred alternative.
I highly recommend enjoying these hot cross buns straight from the oven. But if, unlike us, you have willpower and want to enjoy them over the next few days instead, they are wonderful toasted with a bit of jam or butter on them. Store in an airtight container at room temperature for 3-4 days.
Check out my webstory for this recipe!
Craving More?
For more Easter baking, check out my Ultimate Carrot Cake, Cream Cheese Frosting and Red Velvet Donuts.
Fluffy Vegan Hot Cross Buns
Equipment
- Stand Mixer (use the dough hook)
- Shower Cap (to cover to prove the dough)
Ingredients
For the Hot Cross Buns
- 500 grams Bread Flour (just over 4 US cups)
- 75 grams White Sugar (1/3 US cup)
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 pkt Instant Yeast (8 grams or 2.25 tsp)
- 2 tsp Salt
- 50 grams Melted Plant Based Butter (10 tsp)
- 300 ml Plant Based Milk (Warmed to 110°F)
- Orange Zest (from 1 medium orange)
- 100 grams Apple Sauce (1/2 US cup)
- 200 grams Dried Fruit (1.25 US cups)
- Additional flour for kneading
For the Slurry
- 50 grams All Purpose Flour (2/5 US cup)
- 80 ml Water
For the Glaze
- 125 ml Apricot Jam (Half of a 250ml jar)
- 1 tbsp Water
Instructions
Prep
- Gather all of your equipment and ingredients.
To Make the Dough
- Add 500 grams (just over 4 cups) of strong white (bread) flour, 75 grams (1/3 cup) of white sugar, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg and a pack of instant yeast to a mixing bowl. If you have a container of yeast, use 8 grams or 2.25 teaspoons.
- Add 2 teaspoons of salt, 50 grams (10 tsp) of melted plant based butter, 300 ml of warmed plant based milk and some orange zest. I zested one medium oranges. Give everything a good mix together with the dough hook.
- Add in a small container of apple sauce (usually 1/2 cup sized). These are usually between 100 and 113 grams, depending on which brand you purchase, so just dump the whole amount in there.
- Finally, add in 200 grams (1.25 US cups) of dried fruit. You can use any combination that you like. Currants, raisins, sultanas, mixed peel and cranberries all work equally as well in hot cross buns. Stir into the dough.
- Knead for 5 minutes. You will notice the gluten activating and a stringiness appearing in the dough.
First Prove
- Grease a bowl, add the dough and cover with plastic wrap. Top tip – I like to use shower caps for this stage. Prove your dough in a warm place for about 90 minutes until it has doubled in size.
- Turn the dough out on to a floured surface, knock back the air in the dough and give it a quick knead.
Second Prove
- Pop the dough back into the bowl, cover it then prove again for another 30 minutes.
- Turn out onto a floured surface again. This recipe makes 12 hot cross buns so I start by cutting the dough in half, then half again and so on until I end up with 12 pieces of (roughly) the same size.
- To form the buns, take a ball of dough, hold your hand in a C shape and then roll the ball around on the counter. Holding your hand in this manner ensures that you don't press down on the dough and lose any of the puffiness.
Third Prove
- Add the buns to a lined baking tray, leaving space between each one as they will spread. Cover the baking tray with plastic wrap and prove in a warm place for 45 minutes.
- Preheat your oven to 350°F.
To Make the Crosses
- Mix together 50 grams (2/5 US cup) of all purpose flour and 80 ml of water. Stir together to form a pipable mixture. Add the slurry to a piping bag and then pipe over the hot cross buns.
- Bake the hot cross buns at 350°F for 20 to 22 minutes until well risen.
To Make the Glaze
- About 5 minutes before the hot cross buns are baked, make the apricot glaze. In a small microwavable bowl, add 125 ml of apricot jam and 1 tablespoon of water. Mix together then heat in the microwave for 10-15 seconds. Give it a good stir to create a smooth glaze.
- Immediately brush on the hot cross buns as soon as they come out of the oven.
- And then find yourself a quiet spot to enjoy the fruits of your labour.
Video
Notes
- This recipe makes 12 hot cross buns that are great to eat straight from the oven. Or if you have willpower and want to enjoy them over the next few days instead, they are wonderful toasted with a bit of jam or butter on them. Although in our house, they are normally gone within an hour of baking.
- Store any leftover hot cross buns in an airtight container at room temperature for 3-4 days.
- Please note that US measurements will not increase automatically if you increase the recipe size by 2 or 3 times.
- Nutrition information is based on 1 bun per serving with 12 buns per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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