Vegan Hot Cross Buns
Happy Easter, Everyone!
I think lots of you are in the Easter holiday at this moment, right? Luckily, the weather in England is bright and sunny! Wish you all enjoy it with your friends or family!
What is the favourite treat for your Easter holiday? An Easter Simnel cake, a traditional hot cross bun, a giant Easter chocolate egg, or set up an Easter chocolate hunting?
I love Easter hunting with friends and family, of course with all the little kids. They’re so excited, the kids prepare their own little baskets for the chocolate eggs. We have so much fun and enjoy every moment.
Also, I bake some hot cross buns for the tea time as well.
A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top. Traditionally eaten on Good Friday in all over the Western countries. And now you can have it all year round and all over the world.
It is so easy to make it for vegan, just skip the egg and use flax meal instead. Leave out the dairy milk and use the nut milk.
Vegan Hot Cross Buns
For the buns:
- 240g Strong flour/ Bread flour
- 60g Self-raising flour/ Cake flour
- 1 tsp Unrefined brown sugar (optional)
- 1 tbsp Vegan buttermilk (homemade), (I use dairy-free yogurt)
- 2 tsp Active dried yeast
- 1 Flax egg (1 tbsp flax meal + 3 tbsp water)
- 190ml Warm nut milk of your choice
- Pinch of salt
- 10g Coconut oil, melted or vegetable oil
- 1 tsp Mixed spice
- 150g Mixed dried fruits
- 1 tbsp Stem ginger, chopped
For the Cross:
- 20g Self-raising flour
- 25 ml Water
For the topping:
- Apricot jam with enough water to make it thinner (I use stem ginger syrup)
- For the buns: Mix the yeast with a little bit of the warm milk, set aside.
- Place the flour sugar, salt, mixed spice and buttermilk in a stand mixer, except the oil and dried fruits.
- Add the warm milk slowly when starting with medium speed until finish all. Turn the speed to higher and let it work for 4 minutes first.
- Add the dried fruits and work another 4 minutes until the dough smooth and stretch to pass the window pane test. If you make bread before, you’ll understand what I mean.
- Roll into a ball shape and leave in a warm place to proof until double the size. It’ll take about an hour or half.
- Deflate the dough and divide into 8 equal portions, roll each into a ball, cover with a cloth and rest for 10 minutes.
- Dust the table with flour and divide each ball in half and roll again. Now, you can get 16 balls totally.
- Line a 20cm x 20cm baking tin with greaseproof paper and place the buns in with gaps.
- Leave it in a warm place for the last time proofing, it will take 30 minutes around.
- Preheat the oven to 375°F/190°F/170°C fan oven. Prepare the cross batter, mix the water with flour together and put in a plastic bag.
- When the buns ready to bake, snip the plastic bag corner and make a cross on each bun’s top.
- Bake in the hot oven for 20 minutes until golden brown.
- Brush with the jam liquid or ginger syrup on top. Serve warm.
- The sugar in the ingredients can skip because the dried fruits will sweet enough.
- Vegan buttermilk is so easy to make, but it is only a small amount in this recipe. So I use dairy-free yogurt instead. It is fine for the buns.
- When you put ingredients into the stand mixer, make sure the yeast won’t touch the salt directly.
- If you like the bun bigger, just make 8 equal portions will be fine.
- If you have no jam or stem ginger at home, just use 3 tsp sugar with little bit hot water, it will work as well.