Vegan Hot Cross Buns Recipe
Soft, spiced vegan hot cross buns studded with juicy dried fruits and topped with a classic white cross – the perfect Easter treat that doesn't compromise on traditional flavor or pillowy texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong white bread flour</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp mixed spice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">50g vegan butter, melted</li><li class="ingredients-single-item">300ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">75g sultanas</li><li class="ingredients-single-item">50g mixed peel</li><li class="ingredients-single-item">2 tbsp apricot jam (for glazing)</li><li class="ingredients-single-item">For the crosses: 75g plain flour and 75ml cold water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Piping bag with small nozzle</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your plant milk until just lukewarm (around 37°C/98°F) - this creates the perfect environment for the yeast to activate without killing it. Add the melted vegan butter to the warm milk and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, caster sugar, yeast, salt, mixed spice, cinnamon, and orange zest. Make a well in the center of the dry ingredients - this technique helps gradually incorporate the wet into dry for better dough development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the milk and butter mixture into the well and stir with a wooden spoon until a rough dough forms. The dough will look shaggy at first - this is perfectly normal. Tip onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the "windowpane test" - when stretched, it should be thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently knead in the sultanas and mixed peel until evenly distributed throughout the dough. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place for about 1-1.5 hours until doubled in size. The slow rise develops flavor and improved texture in your buns.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, knock back the dough by punching it gently to remove large air bubbles, then divide into 12 equal pieces (about 90g each if weighing). Roll each piece into a smooth ball by cupping your hand over the dough and moving in circular motions on an unfloured surface - the slight friction helps create tension for a perfectly rounded shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the buns on a lined baking tray, leaving about 1cm between each (they should be close but not touching). Cover again and leave to rise for 45-60 minutes until the buns have puffed up and are touching each other - this gives the traditional "pull-apart" texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan/400°F). For the crosses, mix the plain flour with water to form a thick paste with the consistency of toothpaste. Transfer to a piping bag and pipe crosses over the risen buns - pipe in one continuous line across each row, then repeat in the other direction for efficiency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 18-20 minutes until golden brown. The buns should sound hollow when tapped on the bottom and register around 90°C (195°F) internally if using a thermometer. While still hot, heat the apricot jam with a splash of water until runny, then brush generously over the buns to create that signature sticky, shiny glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow to cool slightly before serving warm with vegan butter. These buns are best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days. To refresh, warm in an oven at 160°C (320°F) for 5 minutes. They also freeze beautifully for up to 3 months - simply defrost and warm before serving.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze hot cross buns for later?
Yes, vegan hot cross buns freeze beautifully for up to 3 months. Allow them to cool completely after baking, then store in an airtight container or freezer bag. Defrost at room temperature and warm in the oven at 160°C for 5 minutes before serving for that freshly-baked taste.
What's the best plant milk to use for soft, fluffy hot cross buns?
Soy milk and oat milk work best for vegan hot cross buns as they have higher protein content and fat levels than other plant milks, creating a richer dough with better texture. They also have neutral flavours that won't compete with the spices and fruit in the buns.
How do I know when my hot cross bun dough has risen enough?
Your hot cross bun dough has risen enough when it's doubled in size and feels light and airy. Press it gently with your finger - if the indentation slowly springs back but leaves a slight mark, it's ready. For the second rise, the buns should be puffy and touching each other.
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