Giant Vegan Hot Cross Bun Loaf
Savor a creative spin on a classic with this vegan Giant Hot Cross Bun Loaf—ideal for Easter or any special moment! Made with hearty plant-based ingredients, it delivers all the rich flavors and soft textures you crave, without sacrificing taste. Enjoy it sliced and toasted with jam and your favorite dairy-free butter.
Equipment
- Stand Mixer (use the dough hook)
Ingredients
For the Hot Cross Buns
- 250 grams All Purpose Flour (2 US cups)
- 38 grams White Sugar (3 tbsp)
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 1/2 pkt Instant Yeast (4 grams or 1 tsp)
- 1 tsp Salt
- 25 grams Melted Plant Based Butter (2 tbsp)
- 150 ml Plant Based Milk (Warmed to 110°F)
- 50 grams Apple Sauce (1/4 US cup)
- 100 grams Dried Fruit (2/3 US cups)
- Additional flour for kneading
For the Slurry
- 2 tbsp All Purpose Flour
- 2 tbsp Water
For the Glaze
- 1 tbsp Apricot Jam
Instructions
- Prep: Warm your milk to 110°F first (I zap it in the microwave in 10-second bursts). If proofing in the oven, turn it on low now.
- Mix the Dough: In a mixing bowl, combine 250 grams All Purpose Flour, 38 grams White Sugar, 1 tsp Cinnamon, 0.5 tsp Nutmeg, 1/2 pkt Instant Yeast, 1 tsp Salt, 25 grams Melted Plant Based Butter, and 150 ml Plant Based Milk (warmed). Mix with a dough hook until combined.
- Add Final Touches: Stir in 50 grams Apple Sauce and 100 grams Dried Fruit (50g currants, 50g golden raisins). Knead with the dough hook on medium for 5 minutes until the dough gets stretchy—gluten magic!
- First Proof: Grease a bowl, add the dough, cover with plastic wrap, and proof in a warm spot for 60-90 minutes until doubled. Timing varies by humidity.
- Knock Back: Turn the dough onto a floured surface, punch out the air, and knead briefly.
- Second Proof: Return to the bowl, cover, and proof for 30 minutes. Preheat your oven to 350°F with 5 minutes left (remove dough if proofing inside!).
- Shape: Turn out the dough, knead lightly, shape into an oval, and place on a greased baking tray.
- Make the Slurry: Mix 2 tbsp All Purpose Flour and 2 tbsp Water into a thick paste. Scoop into a piping bag (or Ziploc with the corner snipped) and pipe a cross on top.
- Bake: Bake at 350°F for 30-35 minutes until golden and hollow-sounding when tapped underneath.
- Glaze: Warm 1 tbsp Apricot Jam in the microwave for 10-15 seconds, stir smooth, and brush over the loaf right out of the oven. Cool for 15 minutes before slicing.
Video
Notes
- Yield: This recipe makes one large hot cross bun, which can be sliced up like a loaf and toasted. It yields roughly 8-10 slices, depending on thickness of the slices.
- Gluten Free: sub the all purpose flour with your preferred gluten free 1-to-1 blend.
- Storage: Store leftovers in an airtight container or foil at room temperature for 3-4 days. Toast slices with dairy-free butter and jam—yum!
- Freezing: Wrap slices in plastic wrap, then store in an airtight container for 2-3 months. Defrost at room temp and toast to refresh.
- Serving Suggestion: Serve warm—fresh from the oven or toasted—with dairy-free butter and jam. It’s Easter comfort food, allergy-friendly style!
- Other Options: If you prefer to make individual hot cross buns, check out my hot cross buns recipe which makes 12 buns.
- US Cups: Please note that US measurements will not increase automatically if you increase the recipe size by 2 or 3 times.
- Final Thoughts: This Giant Hot Cross Bun Loaf is your ticket to a memorable, allergy-friendly Easter—or any day! I’d love to hear how it turns out—drop a 5-star rating and comment below. What’s your favorite way to enjoy it? Happy baking!
Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!