Recipe: Vegan Hot Cross Buns - Wholesome Culture - Blog
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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

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
  • ½ cup powdered sugar
  • ¼ tsp vanilla
  • 2 ½ tsp non-dairy milk
  1. Add yeast, 1 tsp sugar and lukewarm water to a large bowl. Mix and leave the mixture for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Brush the vegan egg wash over the buns then bake for 20 minutes or until golden brown, let them cool.
  6. 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
  7. 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!


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