5 from 6 votes
Vegan Hot Cross Buns
Easy, fluffy dairy-free hot cross buns for Easter
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Servings:
12
buns
Calories:
211 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 200 g self-raising flour plus more for kneading
- 180 g strong white flour (can be subbed for more self-raising flour but the buns will be slightly softer)
- 2 Teaspoons instant yeast
- 2 Teaspoons cinnamon
- 1 Heaped teaspoon allspice
- 250 ml soy milk unsweetened
- 5 Tablespoons caster sugar
- 60 g vegan margarine
- 100 g raisins (or sultanas)
- Zest of orange 1
For the crosses:
- 40 g plain flour or strong white flour
- 3-4 Tablespoons water
For the glaze:
- 1 Tablespoon apricot jam (sub for marmalade or maple syrup)
- 2 Tablespoons water
Instructions
For the crosses:
For the glaze:
Notes
- Best enjoyed within 1-2 days.
- Hot cross buns can be served warm but I recommend letting them cool completely then reheating them for the best texture.