Vegan Hot Cross Buns | #HusbandDoesStuff

Buns ready to bake, touching and paste cross made

Vegan Hot Cross Buns


  • 32g Vegan Butter / Margarine – I used Vitalite
  • 25g Caster Sugar
  • 125ml Oat Milk – I used Oatly Semi
  • 1 Tsp Dried Fast Action Yeast (Half 7g packet)
  • 200g Plain Flour
  • 1/4 Tsp Salt
  • 1 Tsp Cinnamon
  • 75g Sultanas
  • Zest of 1 Orange
  • 12g Flour (For Cross Decoration)
  • 1 Tsp Maple Syrup – For Glaze

Butter, milk, sugar and yeast in pan

Step 1:

Melt butter / margarine on a low heat until melted, stirring regularly. Once melted, take off the heat and stir in sugar and milk. If the milk is cold from the fridge (like mine), heat it to a lukewarm temperature. This is to ensure the yeast activates, too low a temperature means it won’t activate and too hot means it will kill the yeast. Once you’ve added milk, stir in the yeast and leave for a few minutes for the yeast to activate. As you can see from the picture, the ingredients didn’t combine well. Don’t panic if this happens, they turn out fine!

Flour, cinnamon and salt in bowl

Step 2:

In a large bowl, mix together the flour, salt and cinnamon, and mix to combine. Make a well in the middle of the dry ingredients and begin adding in the wet ingredients from the pan.

All ingredients mixed in bowl

Step 3:

Mix the wet and dry ingredients, gradually adding until it forms a soft pliable ball. If like me, it seemed a bit sticky still, add flour bit by bit until the right consistency is formed. Once ready, move onto a floured surface and knead for a few mins until the ball is smooth and elastic. Add in the orange zest and sultanas into the dough and continue kneading until evenly distributed throughout the dough. Once done, place in a lightly oiled bowl, cover and place in a warm area for about 1 and a half to 2 hours, until doubled in size and springy to touch.

Kneaded dough with incorporated orange zest and sultanas
Dough once zest and sultanas distributed

Dough after leaving to proof
Dough having rested for 1 1/2 Hours

Dough split into 6 ready to proof

Step 4:

Once the dough has rested, knock the dough back, knead for a short time, then split into 6 even (ish) balls and place onto a baking tray lined with baking paper, roughly about 1cm apart (This will allow them to touch as they rise to give them the classic hot cross bun look). Fold or squish them down to give them a flat top to allow you to pipe the topping on. Leave them to rise again for about 1 hour.

Piping paste on top of buns to create cross

Step 5:

Once the dough has proved, preheat the oven to 200c / 180c Fan and make up the cross topping by mixing 1 Tbsp of flour to 1 Tbsp water to create a paste. If like me you had no piping bag, either use a plastic food bag, or look up how to make one from baking paper (which just about worked for me – got them piped!). Place in the hot oven for about 20 mins, or until golden brown.

Buns ready to bake, touching and paste cross made
Piped Hot Cross Buns

Step 6:

Once the buns are nice and golden brown remove from the oven and, while still hot, brush over the maple syrup to give them a nice glaze. If you haven’t got maple syrup, any form of honey, golden syrup etc will work fine! Leave to rest then tuck in!

Hot Cross Buns, out of oven and glazed with Maple Syrup

As you can see, they came out nice and golden and look really good once the glaze is added! I enjoy mine just sliced in half and toasted but you can add all sorts of jam, spread or butter, whatever works best! Let me know what your favourite way to eat Hot Cross Buns is for my future inspiration!

Vegan Hot Cross Buns




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