The best Vegan Hot Cross Buns. Soft, fluffy, fruity, and fragrant! Perfect warm from the oven, or toasted this Easter.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
FEATURED COMMENT
"These are AMAZING! I made 2 batches for Easter and both were devoured within hours...The whole family rated them 10 out of 10."
- Elizabeth ⭐️⭐️⭐️⭐️⭐️ More reviews →
Jump to:
These fragrant, soft and fluffy, fruit-flecked, shiny-topped Vegan Hot Cross Buns are quite litreally irresistible, especially when slathered in vegan butter!
They aren't too difficult to make either so please don't be intimidated by them. If you do want an extra easy option though I've got you covered with my Easy No Knead Hot Cross Buns.
Either way, just make some Hot Cross buns already, because it's Easter and you need them in your life!
How To Make Vegan Hot Cross Buns
How To Make Vegan Hot Cross BunsLet me show you how to make Hot Cross Buns. Be sure to watch my step-by-step recipe video if you're more of a visual learner.
- The first step is to make the dough. Mix everything up (except the dried fruit) then knead until smooth and elastic. You can do this by hand or in a stand mixer.
- Add the fruit and knead again until combined. Adding it towards the end of kneading helps to keep the fruit intact.
- Cover and let the dough rise until doubled.
- Turn the dough out, divide it into pieces, and shape it into balls. Let them rest for 30 minutes.
- Pipe on the crosses then bake. Glaze while still hot from the oven.
SUCCESS TIP - Please note that when baking, I always recommend using a digital kitchen scale. Cups are not anywhere near accurate enough for the best and consistent results. Purchasing one will make a HUGE difference to the outcome of your baked goods and is worth every penny!
How To Make 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. It's cheap and effective, making your bun tops super shiny. For this recipe, 2 tablespoons of sugar and 2 tablespoons of water are enough to coat all of the buns.
Another easy glaze option is apricot jam. This is best if you like the top of your buns to be shiny and sticky. Warm it gently in a pan then brush it over the buns.
Choose whichever option works best for you when making this recipe.
Storage Tips
Allow the vegan hot cross buns to cool completely on a wire rack then store in an airtight container. They stay soft and fluffy for about 3 days, but can be enjoyed beyond that if you toast them. They 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.
Serving Suggestions
Serve hot cross buns simply with some vegan butter either as they are or toasted. You can also warm the buns in a 350°F (175°C) oven for about 15 minutes. Toasted is the best way to serve them once they are a few days old.
I also highly recommend using stale Hot Cross Buns instead of bread in my Vegan French Toast recipe or Vegan French Toast Casserole. It's so good it's well worth doubling the Hot Cross Bun recipe so you have lots left over!
Recipe
Vegan Hot Cross Buns
Author:WATCH HOW TO MAKE IT
Ingredients
- 4 cups (500 grams) all-purpose flour or bread flour , in the UK use strong flour
- 1 tablespoon (10 grams) instant or quick yeast , sometimes labelled fast yeast
- 2 teaspoons fine sea salt , finely ground, not crystals
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup (70 grams) cane or white sugar
- 1 large orange , zest and juice
- about ½ cup (120 ml) water , room temperature
- ½ cup & 3 tablespoons (165 mls) dairy-free milk
- 4 tablespoons melted vegan butter or coconut oil
- ⅔ cup (100 grams) raisins
- ⅔ cup (100 grams) dried cranberries
For the crosses
- ½ cup (62 grams) all purpose flour
- enough water to make a thick pipe-able paste
For the glaze
- 2 tablespoons sugar
- 2 tablespoons boiling water
INSTRUCTIONS
- Put the flour, yeast, salt, cinnamon, nutmeg, sugar, and orange zest into the bowl of a stand mixer (or large bowl) and stir to combine.
- Squeeze the juice from the orange and measure it. Make it up to 165mls or 11 tablespoons with water. Pour that into the flour mixture along with the milk and butter.
- With the dough hook in place, turn on the stand mixer. Mix then knead for around 8 minutes in the stand mixer, or for about 15 minutes by hand. The dough should be smooth, bouncy, and elastic. 3 to 4 minutes into the kneading I recommend turning the mixer off and giving the dough a poke with your finger. It should feel 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 or milk. Don't overdo it with adding more flour though or you will affect the texture of your buns.
- Once smooth and supple, 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 to 90 minutes and my kitchen is usually about 20°C (68°F).
- 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 (200°C)and while you're waiting 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, or until just starting to turn golden and if you tap one on the bottom it sounds hollow.
- Mix up the sugar glaze a few minutes before they come out of the oven. Simply combine the sugar with the boiling water and stir until the sugar dissolves.
- Remove the buns from the oven and immediately brush with the sugar glaze (while on the tray to contain drips). Give them a minute then transfer to a wire rack to cool.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Rochelle says
These turned out very good and were a nice surprise for my mom for Easter. I used passion fruit juice as that's what I had, and also raisins. Still very nice and my kids liked them as well.
Liv says
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.
Gillian says
Super tasty, and great instructions to follow along!!! THANK YOU!!!!
Margaret Dunlap says
Can I use active dry yeast in these? That is all I have on hand right now. Thanks!
A Virtual Vegan says
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.
Margaret Dunlap says
Oh good, thank you! And thanks for such a quick reply!
Anne says
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?
A Virtual Vegan says
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 this one and risking a poor result.
Ines says
Hi, I just received a gluten free vegan hot cross buns recipe from delightfuladventures.com which is another person I follow in addition to Mel. You may want to check it out.
Amy says
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! ?
River says
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.
Melanie McDonald says
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!
Elizabeth says
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).
Melanie McDonald says
Thank you Elizabeth. I'm so pleased you and your family enjoyed them!
Lisa Chandler says
THE BEST hot cross buns ever! Thank you for such a great recipe.
Melanie McDonald says
Thank you so much Lisa. I'm really pleased you enjoyed them!
lizzette says
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 :)
Melanie McDonald says
Yay! I'm really pleased you enjoyed them. They sure are hard to resist when fresh out of the oven!
Laura says
These look great. Can you let them rise in the fridge overnight?
A Virtual Vegan says
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.
JOSIE says
Hi Mel.
Love all of your recipes. Your blog is one of my go tos. I made these yesterday and they turned out great. We had them for breakfast.Thanks for all the great work!