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    Home » Recipes » Easter

    Published: Mar 29, 2018 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 23 Comments

    Vegan Hot Cross Buns

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 12 votes
    Vegan Hot Cross Buns

    Indulge yourself this Easter, with these fruit flecked, fragrant & lightly sweetened Vegan Hot Cross Buns. Perfect warm from the oven, or gently toasted! 

    hot cross puns paid out on parchment paper

    Ok, I can eat Vegan Hot Cross Buns all day if I must. And I have been.

    I re-tested my Easy No Knead Hot Cross Buns recipe last week as it has been around for a long while and I wanted to give it a few little tweaks. Then I had to get working on these more traditional vegan hot cross buns right after.

    It's been Hot Cross Bun central in our house ever since, which I'm certainly not complaining about because I freely admit that I am a carb-o-holic.  And carbs don't get any better than when they are in the form of a fragrant, fruit flecked, sticky Hot Cross Bun slathered in Homemade Vegan Butter.

    In this post:

    Jump to:
    • How to make vegan hot cross buns
    • How to make the glaze for hot cross buns
    • Storage, freezing & reheating tips
    • How to repurpose stale hot cross buns
    • Recipe Video
    • Recipe
    • Comments & Reviews

    These Vegan Hot Cross Buns are pretty easy to make. Please don't be intimidated by them. But if you just can't help yourself, then my No Knead version is the answer to your prayers.

    Just do it. Whichever way you prefer, but make some Hot Cross buns already, because it's Easter and you need them in your life!

    If kneading is something that really doesn't appeal to you then a stand mixer is what you want. They make light work of mixing and kneading dough. I wouldn't be without my shiny, red Kitchen Aid.

    This is why I am loving these vegan hot cross buns:

    • they are pretty easy to make and you get lots of hands off time to go put your feet up throughout the process!
    • the sticky, slightly crusty exterior and fluffy, soft inside
    • THAT fragrant spicy smell while they are cooking...
    • they are insanely deliciousness
    • they are amazing while very fresh, but are also equally amazing when slightly stale if you pop them in a toaster or give them a quick refresh in the oven

    How to make vegan hot cross buns

    Making your own Vegan Hot Cross Buns isn't difficult but it does take a few hours. Almost all of that is hands-off time though so don't panic, and you check out my step by step video for a more visual reference.

    Here's how it's done:

    • Step 1 - Put all of the dry ingredients including the orange zest, but NOT the dried fruit, into the bowl of your stand mixer, or a large mixing bowl if you are making the buns by hand.
    • Step 2 - Add the liquids to the dry ingredients with the melted vegan butter/coconut oil.
    • Step 3 - Mix everything up well, then knead the dough until smooth and elastic. Once it's smooth, add the dried fruit and carry on kneading for a minute until it's incorporated. Adding it a little later stops it getting all mangled up.
    • Step 4 - Lightly oil a bowl and the dough, cover the bowl with a damp, clean dish towel and leave until doubled.
    • Step 5 - Turn out, divide into pieces, roll into balls (they don't have to be perfect - rustic is a good look!)  and place on a baking sheet. Cover and leave for 30 minutes.
    • Step 6 - Make the flour and water mixture then pipe it in cross shapes across the top and bake.
    • Step 7 - While still hot from the oven, brush with the glaze then allow to cool.
    close up shot of freshly baked vegan hot cross buns

    Success Tip - Please note that when baking, I always recommend using a kitchen scale. Cups are great but for consistent, really accurate results, you need to weigh everything. It really makes a difference to the end result and digital kitchen scales are so cheap these days. You can get a set for under $10 so there are no excuses! Mine get used multiple times a day so I splashed out on this one which cost me around $30:

    How to make the glaze for hot cross buns

    My go-to, easy glaze for Hot Cross Buns is a mixture of equal parts sugar and boiling water. You just need to stir it until the sugar dissolves and it is ready to go. For this recipe, 2 tablespoons of sugar and 2 tablespoons of water is enough.

    Another really good option which does have the edge on stickiness factor,  is apricot jam. Warm it gently in a pan and brush it over the buns. If it's a bit lumpy you can blend it up until smooth first. I'm lazy though so I usually just dab the brush around the lumps and get enough to do the job without blending!

    A Hot Cross Bun cut in half with some vegan butter on the side

    Storage, freezing & reheating tips

    Allow the vegan hot cross buns to cool completely then store in an airtight container for a couple of days.

    Eat as they are or slice in half and toast before serving. You cna also warm them through n a 350°F oven for 10 to 15 minutes and they will taste freshly baked.

    Hot Cross Buns also freeze very well. Place in a freezer bag or freezer-safe container and freeze for up to 3 months. Allow to defrost at room temperature for a few hours before using.

    How to repurpose stale hot cross buns

    I just had to test this out the other day. All in the name of helping you guys of course...There were no selfish, gluttonous thoughts at all... ?

    If you somehow manage to end up with some stale vegan hot cross buns, try making French Toast with them! Yes, cut your Hot Cross Buns in half and use them in place of the bread in my Best Vegan French Toast Recipe. Stale buns work best. Don't try it with fresh ones.

    It's so good it's even worth doubling your Hot cross Bun batch for!

    Hot Cross buns on a tray taken from above

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a sliced and buttered vegan hot cross bun

    Vegan Hot Cross Buns

    Author: Melanie McDonald
    5 from 12 votes
    Indulge yourself this Easter, with these fruit flecked, fragrant & lightly sweetened Vegan Hot Cross Buns. Perfect warm from the oven, or gently toasted! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 20 minutes
    Hands off time 1 hour 30 minutes
    TOTAL TIME: 40 minutes
    Servings: 10 buns

    Ingredients
      

    • 500g / 4 cups all purpose flour or bread flour , in the UK use strong flour
    • 1 tablespoon instant or quick yeast , sometimes labelled fast yeast
    • 2 teaspoons salt , finely ground, not crystals
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • 70g / ⅓ cup sugar
    • 4 tablespoons vegan butter or coconut oil, melted and room temperature. It must NOT be hot.
    • 1 large orange , zest and juice
    • 120mls / ½ cup water , room temperature is fine
    • 165mls / ½ cup & 3 tablespoons milk of choice
    • 100g / ⅔ cup golden raisins
    • 100g / ⅔ cup dried cranberries

    For the crosses

    • 60g ⁄ ½ cup all purpose flour
    • enough water to make a thick pipe-able paste

    For the glaze

    • 2 tablespoons sugar
    • 2 tablespoons boiling water
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Put the flour, yeast, salt, cinnamon, nutmeg, sugar and zest into the bowl of a stand mixer and stir to combine them all. 
    • Squeeze the juice of the orange into the measured water and add that along with the milk and butter.
    • With the dough hook in place, turn on the stand mixer. I use speed 2 with mine. Knead for around 8 minutes in the stand mixer, or about 15 minutes by hand. The dough needs to be completely smooth and elastic. You will notice when you start that if you stretch the dough it will tear. By the time you have finished it should stretch really easily with no tearing.
      3-4 minutes into kneading, turn the mixer off and give the dough a poke with your finger. It should be tacky but not overly sticky. If it's too sticky add another couple tablespoons of flour, if it's dry, add a tablespoon or two of water. Don't overdo it with adding more flour though. The drier the dough, the dryer the finished buns will be. 
    • Once it’s smooth, add the dried fruit and carry on kneading for a minute or two until it’s incorporated. 
    • Grease a bowl with a drop of oil or some oil spray, and put the dough in it, move it all around on all sides to coat the dough ball in the oil. This stops a skin forming on the dough and means it will rise better. I tend to use the bowl I mixed the dough in to save dirtying another. I just scoop the dough out and hold it in one hand, then pour a little oil into the bowl with the other then put the dough back. Cover with a damp, clean dish towel (just run it under the tap for a few second then wring it out) and leave on the kitchen counter until doubled. 
      The time this takes will vary depending on how warm your kitchen is but bear in mind that the longer it takes to rise, the more flavour there will be so unless you are in a hurry, don’t rush it by cranking up the heating or putting it somewhere very warm. Mine generally takes between 60 - 90 minutes to double and my kitchen is usually between 17-18°C. 
    • Once the dough has doubled scrape it gently onto a clean, lightly floured work surface. Be careful not to tear it as you do this. Shape it loosely into a round, then cut it into 10 even pieces with a sharp knife or dough cutter. 
      Roll into balls. See my video above to watch how I do it. Basically I place my hands on either side of the ball and gently turn the ball of dough while pulling down from the top, stretching it slightly to make the surface taut and gathering it at the bottom. Don't worry too much though. The rustic look is good! Place each finished ball on a baking sheet with about an inch clear around them then cover with the damp dish towel again and leave on the kitchen counter again for 30 minutes. 
      Preheat the oven to 400°F
    • Mix the flour and water together into a thick pipe-able paste and put it in a piping bag or piping syringe. Once the buns have had 30 minutes to rest, uncover them and pipe crosses on the top. It's easier if you have lined your buns up well on the baking sheet and can just pipe in one smooth line all the way along. 
    • Once piped place in the pre-heated oven and bake for about 20 minutes, maybe another minute or two. They should be just starting to turn a little golden and if you top on the bottom of one of them it should sound hollow. 
    • While in the oven make the sugar glaze by combining the sugar with the boiling water and stirring until the sugar dissolves. 
    • Once cooked, remove the buns from the oven and immediately brush with the sugar glaze then place on a cooling rack to cool. 

    NOTES

    Once cooled store in a sealed container or bags. 
    They freeze very well. 
    Best eaten as they are within a day or two, but once they become a little stale they toast beautifully. Also see my note in the post above about making French toast with any leftovers! 

    NUTRITION

    Serving: 1bun (of 10)Calories: 317kcalCarbohydrates: 62gProtein: 6gFat: 5.3gSaturated Fat: 1.4gSodium: 525mgFiber: 3gSugar: 20gVitamin A: 50IUVitamin C: 6.6mgCalcium: 40mgIron: 2.7mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Liv says

      April 04, 2021 at 1:28 pm

      5 stars
      These are great! I used oat milk and nutelex and made a double batch. They are absolutely delicious and my ten month old son smashed his first hot cross bun in minutes! Can’t wait to try some other recipes. Thank you ?

      Reply
    2. Sharad says

      April 02, 2021 at 2:36 pm

      Made the scones today. They turned out fine except that I found 2 tsp salt was too much for my taste. Also they were not as soft as I was expecting (even though the dough had risen quite well in 90 mins.) I will try them again using less salt next time

      Reply
      • A Virtual Vegan says

        April 02, 2021 at 2:59 pm

        This recipe uses a standard amount of salt for 500 grams of flour in a bread dough like this one and if everything was measured correctly you shouldn't be able to taste it. Salt isn't just for flavour in bread. It also slows the fermentation process. Reducing it will affect how the recipe works and speed up the action of the yeast which will mean less flavour in your buns. So I don't recommend you reduce it.

        If the buns weren't soft (which they should be), it could be for many reasons.
        1. You didn't measure the flour accurately and accidentally used too much. A digital scale is essential for good results when making bread. Cups are not accurate enough for consistent results.
        2. The dough was too dry. As per any bread recipe, the liquid used is a guide and will need adjusting depending on the brand of flour used and humidity. Also if you omitted any of the liquids like the orange juice that would affect it.
        3. Overkneading or underkneading
        4. Under proofing or over proofing
        5. Changing anything about the recipe, especially the type of flour, vegan butter and milk as they make the dough extra soft. Or changing the spices because they affect the action of the yeast. Any little change can make a big difference.
        6. Overbaking

        Hopefully, that can help you work out what might have gone wrong!

        Reply
    3. Gillian says

      April 11, 2020 at 6:52 pm

      5 stars
      Super tasty, and great instructions to follow along!!! THANK YOU!!!!

      Reply
    4. Margaret Dunlap says

      April 08, 2020 at 8:07 pm

      Can I use active dry yeast in these? That is all I have on hand right now. Thanks!

      Reply
      • A Virtual Vegan says

        April 08, 2020 at 8:44 pm

        You can yes. Use the water and a tablespoon or two of the sugar from the listed ingredients to dissolve and activate it before you get started.

        Reply
        • Margaret Dunlap says

          April 08, 2020 at 10:08 pm

          Oh good, thank you! And thanks for such a quick reply!

          Reply
    5. Anne says

      April 03, 2020 at 3:26 pm

      Hey, I only have gluten free flour, almond flour, and oat flour. Will I need to make any alterations if I use one of these? Which would work best?

      Reply
      • A Virtual Vegan says

        April 04, 2020 at 10:06 am

        None of those flours will work in this recipe. Hot cross buns are basically an enriched bread and need the gluten in the flour to work. You would be much better off finding an already gluten-free hot-cross bun recipe than trying to convert one and like mine and risking a poor result.

        Reply
    6. Amy says

      April 23, 2019 at 12:35 pm

      5 stars
      These are really good! I made these today, my first time ever making bread (I bake cookies and cakes regularly though). I ended up having to add quite a bit of extra flour for the dough to reach the right consistency, but they turned out so well! They're absolutely delicious and so good with strawberry jam. I'd never had hot cross buns before, but I am definitely in love! ?

      Reply
      • Melanie McDonald says

        April 23, 2019 at 9:31 pm

        I'm so pleased you enjoyed them Amy!

        Reply
    7. River says

      April 23, 2019 at 9:35 am

      5 stars
      Made these for Easter and they turned out PERFECTLY. I couldn't tell if they would be soft enough for my taste, and was worried that my lack of kneading skills (and a standing mixer) would ruin the texture, but your instructions were perfect and they are wonderfully soft. The glaze is the first vegan glaze I tried that really worked, they are still shiny and beautiful two days later. It helped that I kept adding layers until the whole mixture ran out. The only changes I made is add a tiny bit of a buttercream glaze (Earth balance and powdered sugar) over the flour crosses, because I like things a little on the sweeter side, and my first attempt at hot cross buns years ago had bitter tasting flour crosses, used a clementine instead of an orange because that was what I had and I was a little nervous about orange in bread, substituted the cranberries with more raisins because I was out, and threw in a couple of broken up pecans. I'm sure the cranberries and more orange would add to them, but if anyone else has to leave those out, fear not, they were still amazing. My boyfriend, who is not a fan of any fruit in food and isn't enthused about bread or sweets, ate 3.

      Reply
      • Melanie McDonald says

        April 23, 2019 at 9:33 pm

        I'm so pleased that you (and your boyfriend) enjoyed them! Thank you for taking the time to stop by to leave feedback. It's much appreciated!

        Reply
    8. Elizabeth says

      April 22, 2019 at 10:26 am

      5 stars
      These are AMAZING! I made 2 batches for Easter and both were devoured within hours. Next time I make them, I will divide the dough into 12 buns rather than 10 as they were quite large (not a bad thing, if you have enough self control to only eat 1).

      The whole family rated these 10 out of 10. We will definitely make them again soon (not just for Easter).

      Reply
      • Melanie McDonald says

        April 22, 2019 at 4:46 pm

        Thank you Elizabeth. I'm so pleased you and your family enjoyed them!

        Reply
    9. Lisa Chandler says

      April 12, 2019 at 5:08 pm

      5 stars
      THE BEST hot cross buns ever! Thank you for such a great recipe.

      Reply
      • Melanie McDonald says

        April 12, 2019 at 6:45 pm

        Thank you so much Lisa. I'm really pleased you enjoyed them!

        Reply
    10. lizzette says

      April 01, 2019 at 5:34 pm

      5 stars
      OMG OMG I made these yesterday and I'm totally in love with them!! so easy to make, I ate 2 as soon as I took them out of the oven :) Definitely one of my fave recipes from AVV :)

      Reply
      • Melanie McDonald says

        April 01, 2019 at 9:42 pm

        Yay! I'm really pleased you enjoyed them. They sure are hard to resist when fresh out of the oven!

        Reply
    11. Laura says

      March 31, 2018 at 6:47 pm

      These look great. Can you let them rise in the fridge overnight?

      Reply
      • A Virtual Vegan says

        April 02, 2018 at 9:47 pm

        I haven't tried that with this recipe but I regularly do it when I make bread so think it would be fine. I do have this no knead recipe though https://avirtualvegan.com/no-knead-hot-cross-buns/ and it can easily be left on the counter (not in the fridge) for up to 8 hours. A little over would probably be ok too.

        Reply
    12. JOSIE LEJEUNE says

      March 30, 2018 at 2:12 am

      5 stars
      Hi Mel.

      Love all of your recipes. Your blog is one of my go tos. I made these yesterday with the previous ingredients that were on the site. So I used 1 cup of soy milk. I also needed to add some water. Anyway, they turned out great & we had them for breakfast. Nex time I'll use less sugar as I found them quite sweet. Thanks for all the great work!

      Reply
      • A Virtual Vegan says

        March 30, 2018 at 8:10 am

        Thank you Josie! I'm so glad they worked out well and that you enjoyed them, and thank you for stopping by to let me know. I really appreciate it! Bear in mind that if you do make them with less sugar, they might take a little longer to rise. Have a lovely easter weekend!

        Reply

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