Vegan Hot Cross Buns

It’s almost Easter! Superfluous heaps of chocolate is just around the corner!!

Like almost every other national holiday, Easter is a time for celebrating togetherness while eating shitloads of unhealthy food. Who can complain?

I do love how the seasons weave in and out, and bring with them an excuse to make something I’d never dream of making any other time of year. Holidays are when the associative magic of food gets to happen.

Truth be told, I’d never even had a hot cross bun until very recently, but I know they hold a lot of Spring memories for most and so I really wanted to have a go at my own.

These cute little pudgy bakes are packed full of buttery goodness (vegan, of course). Toast them and slab on even more butter. Or jam, or even nutella, if you’re a psycho.

Vegan Hot Cross Buns

Easter! Food! Almost Summer! Yay!
Prep Time2 hrs 10 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Breakfast, Dessert, Snack
Keyword: baking, butter, cinnamon, easter, glaze, hot cross buns, maple, spring, summer, yummy
Servings: 12 Buns


  • 65 g vegan butter I use either Vitalite or Pure
  • 55 g caster sugar
  • 250 ml almond milk
  • 7 g sachet dry active yeast
  • 400 g strong white bread flour
  • pinch fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 50 g raisins
  • 50 g dried cranberries
  • 50 g dried apricots

For decoration

  • 2 tsp maple syrup
  • 25 g strong white bread flour


  • Melt the butter in a large saucepan over a low heat. Stir in the sugar, then the milk and bring the liquid to a tepid temperature. Sprinkle over the sachet of yeast, stir and leave for a couple of minutes. 
  • Mix the flour, salt and spices in a large mixing bowl. Make a well in the centre and pour in the wet mixture. Mix together with a knife until it comes together, then tip out onto a lightly floured surface and knead for about 5 minutes, flouring as needed until the dough is smooth and no longer sticky. 
  • Begin incorporating the dried fruits a handful at a time, kneading for a further 3 minutes. Place the ball of dough into a lightly oiled mixing bowl and cover with oiled cling film. Set in a warm place for 1.5-2 hours until doubled in size. 
  • Once the dough is risen, tip out again onto a lightly floured work surface and knock the air back by kneading a couple of times. Divide the ball into 12 equal balls, stretching the edges of the dough back to give a nice round shape.
  • Place the balls on a baking tray lined with baking paper about 1/2 and inch apart. Press down on them slightly with your hand to flatten them a bit. Leave to prove for another hour. 
  • Preheat your oven to 180°C and mix 25g flour with 3 tbsp water. Stir this mixture until pasty, then spoon into the corner of a freezer bag and cut the very tip off. 
  • Pipe the mixture across all the buns in one direction, then the other. Bake in the oven for 20 minutes until nice and golden. 
  • Baste the buns with the maple syrup as soon as they’re out of the oven. Enjoy!

2 Comments Add yours

    1. Jane Toner says:

      Hey! It’s short for centimeters 🙂

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