Check out these Vegan Hot Cross Buns, a perfect recipe to whip up for Easter! 🐣🐰Plus they’re super easy to make 😋
Vegan Hot Cross Buns (For Easter!) / Palm-Oil Free
Ingredients:
Flour mix:
- 2 ¼ tsp yeast
- 1 tsp sugar
- ½ cup lukewarm water
- ¾ cup room temperature plant milk
- ⅓ cup oil
- ¾ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ cup sugar
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 4 cups all-purpose flour
- ½ cup raisins
Egg Wash:
- 2 tbsp plant milk
- 1 tbsp maple syrup
Icing:
- ½ cup powdered sugar
- ¼ tsp vanilla
- 2 ½ tsp non-dairy milk
Method:
- Add yeast, 1 tsp sugar and lukewarm water to a large bowl. Mix and leave the mixture for 5 minutes.
- Add the milk, oil, salt, spices, sugar, raisins and orange and lemon zest. Mix thoroughly with a wooden spoon, then add the flour gradually. When the mixture becomes too thick to stir, transfer the dough to a lightly floured surface and knead until the dough is no longer sticky.
- Add the dough to a clean bowl coated with vegetable oil. Cover and place in a warm area for 1-2 hours to allow it to rise.
- Grease a 11’ by 13’ baking pan with parchment paper. Divide the dough into 12 equally sized portions. Place the portions into the baking pan, cover and let the dough rise for a further 30 minutes. Meanwhile preheat the oven to 375 F and prepare the vegan egg wash by mixing the milk and maple syrup.
- Brush the vegan egg wash over the buns then bake for 20 minutes or until golden brown, let them cool.
- Prepare the icing mixture in a small bowl by mixing the ingredients in a small bowl. Transfer to a piping bag and once the buns have cooled ice the buns as shown in the video
- Enjoy these buns while they’re still warm. They can be kept in the fridge for up to 5 days. We would recommend that if eating them after being refrigerated that you toast them and serve them with a generous serving of vegan butter!
Happy Easter!
