Vegan hot cross buns - these eggless and dairy-free vesions of the classic British Easter treat are perfectly soft, fluffy and full of flavour. Served split, toasted and buttered they make a wonderful breakfast or snack.
It just wouldn't be Easter without hot cross buns. The soft, lightly spiced fruity buns are the ultimate Easter food here in the UK but traditionally they aren't vegan friendly as they contain milk, butter and egg.
More and more supermarkets are creating vegan varieties now, but a shop bought one is never going to beat a freshly baked home-made hot cross bun and fortunately they are really easy to veganize.
These vegan hot cross buns are easier to make than you might think and are beautifully soft, fluffy and full of flavour. You would never be able to tell the difference between these and a traditional egg and dairy laden one.
How To Make Vegan Hot Cross Buns:
(For ingredients and full instructions see the recipe card below)
Making your own vegan hot cross buns isn't difficult, but it does take a few hours. Most of that is hands off time however so you can do other things at the same time.
If you want, you can also split the work over two days - make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.
If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
Start by mixing white bread flour, caster sugar, cinnamon, mixed spice, salt, instant yeast and orange or lemon zest in the bowl of a stand mixer fitted with a dough hook.
Add the yeast to one side of the bowl and the rest of the ingredients to the other. Yeast doesn't like to come into direct contact with salt and sugar.
Heat vegan block butter in a pan until it is melted. (I use Naturli Vegan Block, it is the absolute best vegan butter for baking). Remove the pan from the heat and add unsweetened non-dairy milk. (Soy is best but any will work (except tinned coconut milk)).
The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn't get hot. If it does then set it aside until it has cooled until it is just warm.
Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.
Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.
You can knead the dough by hand on an un-floured surface if you dont have a stand mixer but be prepared to get sticky!
Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 ½-2 hours in a warm place.
Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.
Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.
Divide the dough into twelve even portions and roll them into balls. I use a digital scale to portion mine out evenly - weigh the ball of dough and divide that number by twelve, that gives you the weight each individual bun should be. Mine worked out to be 100g each.
Try to make sure that there isn't much fruit on the outside of the bun as it can catch and burn in the oven.
Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (½ inch) between each one and flattening them very slightly with your hand.
Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
The Crosses:
Hot cross buns are traditionally topped with a flour paste cross. This is totally optional however, it doesn't add to the flavour at all so you can leave them off if you prefer.
To make the paste for the crosses, mix plain flour with enough water to make a thick but pipeable paste. Place it in a piping bag fitted with a small round nozzle (about 3mm).
When the buns have risen pipe a cross on top of each one. If you've got them well lined up on the tray you can just pipe in one long line across the row.
Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.
Once the buns are baked, brush them all over with maple syrup to give them a good shine. You can also use golden syrup or smooth apricot jam but you will need to heat them up until they are melty first.
Top Tips For The Best Vegan Hot Cross Buns:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
If you want, you can split the work over two days - make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.
If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.
Can I Freeze Them?:
Yes, these vegan hot cross buns freeze well. Freeze them in an airtight container on the day they are baked (make sure they have cooled completely first).
Allow to defrost at room temperature then refresh in a low oven before serving.
More Vegan Easter Recipes:
Chocolate orange hot cross buns
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Vegan Hot Cross Buns
Ingredients
Vegan Hot Cross Buns:
- 500 g (4 cups + 2 Tbsp) white bread flour
- 75 g (⅓ cup) caster (superfine) sugar
- 2 tsp ground cinnamon
- 2 tsp mixed spice (pumpkin spice)
- 1 tsp salt
- finely grated zest of 1 orange or lemon
- 10 g (3 tsp) instant/fast action yeast
- 80 g (⅓ cup) vegan block butter (I use Naturli Vegan Block)
- 300 ml (1 ¼ cups) unsweetened non-dairy milk (soy is best)
- 200 g (7 oz) sultanas
- 50 g (1 ¾ oz) candied mixed peel
Crosses:
- 50 g (scant ½ cup) plain flour
- 60 ml (¼ cup) water
- maple syrup/golden syrup/apricot jam to glaze
Instructions
- Tip the flour into the bowl of a stand mixer fitted with a dough hook. Add the sugar, cinnamon, mixed spice, salt and orange or lemon zest to one side of the bowl and the yeast to the other. Mix well to combine.
- Heat the butter in a pan over a low heat until it is melted. Remove the pan from the heat and stir in the milk. The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn’t get hot. If it does then set it aside until it has cooled until it is just warm.
- Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.
- Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.
- Alternatively you can knead the dough by hand on an unfloured surface but it is quite sticky.
- Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 ½-2 hours in a warm place.
- Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.
- Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.
- Divide the dough into twelve even portions and roll them into balls. Try to make sure that there isn’t much fruit on the outside of the bun as it can catch and burn in the oven.
- Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (½ inch) between each one and flattening them very slightly with your hand.
- Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
- While the buns are rising preheat the oven to 200°C/180°fan/400°F/gas mark 6 and prepare the paste for the crosses.
- Place the plain flour in a bowl and gradually stir in enough water to form a thick but pipeable paste. You may not need all of the water. Place the paste in a piping bag fitted with a small round nozzle (about 3mm).
- When the buns have risen pipe a cross on top of each one. If you’ve got them well lined up on the tray you can just pipe in one long line across the row.
- Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.
- Remove the buns from the oven and brush them all over with maple syrup to give them a good shine. If you are using golden syrup or apricot jam instead you will need to gently warm them up until they are runny first. Allow the buns to cool before serving.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- If you want, you can split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.
- If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
- The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
- Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
- The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
- The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.
mohan kumar
Very nice recipe. We have to try. So easy, flavorful and delicious.
Anna
Just made these adapted to use sourdough starter. My family declared them the best ever. Which is high praise, they are tough critics. .....and my girls went back for more. Thank you
Sarah
Hi Anna
I just tried that too. How did you adapt? Mine didn’t keep their shape as well! The dough was perhaps a little too wet. Let me know how you did it!
They still look good!
Sarah
Chris lock
I liked the sound of the recipe.... but there's no quantity of milk or fruit ??? Thanks in advance Chris
hannahhossack
Ummmm, maybe you should check again, the quantities are definitely there! The ingredients are all listed in the recipe card at the bottom of the post; I've checked and there is nothing missing!
Abigail Rose Lindner
Delicious! The buns had the right amount of sweetness and softness.
Instead of castor sugar I used what I had in the house, organic cane sugar, and cut the cinnamon to 1 teaspoon because previous hot cross buns that I have attempted contained too much spice. Because I didn't want to break out the standing mixer, I hand-kneaded the dough. As suspected, it was messy, but it worked out! I used about 1/3 cup of raisins instead of the sultanas and mixed peel. After baking I brushed the tops with maple syrup and, after they cooled, frosted crosses made of powdered sugar glaze (instead of the flour cross) on top.
Eleonora
I made these at Easter and they turned out fantastic! Full of flavour and super soft. I also froze some and after thawing thoroughly I toasted them. Simply amazing, just like freshly baked. They looked really good too, had a professional look. I am attempting them again today as I’ve eaten them all. Thank you!
j
thumbs up all round! followed the quantities on the recipe almost exactly, give or take a few grams. substituted vegan butter for virgin coconut oil (odorless) and didn’t include dried orange peel. used orange instead of lemon zest - smelled divine! i thought there was a bit too many raisins but husband was fine with it - so personal preference i suppose.
but overall bun texture was really good, spice was definitely adequate, thank you for sharing such a great recipe!
Becca
Best Hot Cross Buns I've ever had/made! Also 5* reviews from non-vegan family!
Caroline
I’ve now made these several times and they are great. Recipe is simple to follow and the results consistently good! Thanks very much indeed!
Maddy
Hi there! These look amazing!
Just wondering if they can be made gluten free? I’ve tried ample recipes to make gluten free vegan hot cross buns and nothing has worked so far 🙁
Many thanks
hannahhossack
Hi Maddy, No I'm afraid they can't be made gluten free. Gluten free bread is incredibly tricky to do well and it's not my area of expertise unfortunately.
Isabelle
Having tried many vegan hot cross buns recipes, this is by far the best! Made deliciously light fluffy buns! I cooked them for 20 minutes in my fan oven rather than 25 and lower the temp slightly as they were turning very dark. Thanks again, the whole family loves them!
Misaki
Looks so delicious! What brand do you use for your candied mixed peel and mixed spice? I am based on the West Coast, in the U.S. If you have Amazon links to these products, that would be amazing! Thanks for your help!
Hannah
Hi Misaki, I just use supermarket own brand I'm afraid, they are available everywhere here in the UK. Schwartz is a common brand for the mixed spice.
Sam
Couldn't find candid fruit so used marmalade instead, just mixed it into the sultanas. Turned out great so tasty! (And I'm a hot cross bun snob)
Lonna
Would I be able to omit the candied mixed peel? I’m not so much a dried fruit fan but I still wanted to try out the recipe. Thanks!
Hannah
Hi Lonna, yes of course, just leave it out. You can add in some more raisins instead if you want, or if you don't want to use any dried fruit at all you could use chocolate chips instead.
cazzie
I have just made these and were amazing, the only bit of your recipe I changed was to put all the ingredients, apart from the fruit in the bread maker and used the dough cycle for the Kneading otherwise followed it as written.
Denise Hunt
Made these this afternoon in preparation for a family garden gathering tomorrow, they are so delicious I am not sure there will be many left! (Mine also only needed 20mins in a fan oven.)
Jacqui
Yum! First time making hot cross buns and these were delicious. I made a few spice substitutions based on what I had in the house, and I used dried apricots and cranberries instead of the raisins. Thanks for a great recipe!
Louise
OMG. I’ve just made a batch of these and they are out of this world delicious. My husband says they’re fresh bakery quality. I will definitely be making more. Thank you so much for the recipe. I do need to practice the crosses though!
Amy
I made these last year and they were perfect! I made them again tonight and the dough didn’t rise but everything was in date. Super sad as I did double the amount too!
Lovely recipe though!
Rupamanjari
Hi,
I’ve made this recipe several times, added dark chocolate chunks and candied ginger. Sooooo amazing! Thank you!
Can this recipe also be used as a brioche/doughnut base?
Ren
Thank you thank you thank you! These are wonderful! I don’t have a stand mixer but didn’t have any trouble kneading by hand (but I quite like kneading dough!) and they came out so much better than store bought.
Lochlan
Amazing recipe! I don't have a stand mixer so kneading the dough got very messy (but a bit easier as the dough became more cohesive and elastic) but this was a surprisingly easy method for making buns. I added apple (in place of about 70g of sultanas) and added a little bit of orange extract to the paste for the crosses just to give a little zing and they're so good! Thanks for the recipe, will 100% be making again.