A Hot Cross Bun is traditionally eaten on Good Friday and marks the end of Lent. It’s traditionally eaten in the UK, Ireland, Austalia, India and some parts of the USA.
These Vegan Hot Cross Buns are a perfect Easter treat. I normally make them a couple of days before Easter and another batch for Easter Sunday Breakfast.
You can serve them toasted with butter and jam!

Vegan Hot Cross Buns

Vegulicious

You can serve them fresh or toasted with jam. They make a wonderful breakfast or snack.

Print Recipe Pin Recipe

Prep Time 1 45

Baking 30

Total Time 2 15

Course Breakfast, Dessert, Snack

Cuisine British

Servings 12 buns

Ingredients

635 g flour I use spelt plain flour
1 tbsp active dry yeast or 17 g fresh yeast
110 g xylitol
375 ml lukewarm plant-based milk
2 tsp Allspice mix
2 tsp cinnamon
50 g dried fruit I used raisins
80 ml oil

To make the cross:

80 ml water
70 g plain flour

For glazing:

2 tbsp marmalade or jam

Instructions

Place the yeast, milk and xylitol in a bowl, mix all the ingredients gently together, put it aside for 5 minutes and cover with a clean cloth.
Add the flour, Allspice mix, cinnamon, oil, dried fruit and mix until a sticky dough forms.
Knead the dough on a lightly floured surface for 8 – 10 minutes or until elastic. Place the dough in a lightly oiled bowl, cover the bowl with cling film or damp clean cloth and let the dough rise in a warm place until it has doubled in size - approx. 1 hour
Divide the dough into twelve even portions and roll them into balls. Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm between each one and flattening them very slightly with your hand. Cover with cling film or damp cloth and set aside in a warm place for 30 minutes or until risen. Preheat oven to 200°C
To make the cross-place the flour and water into a bowl and stir to combine. Place the mixture in a piping bag and pipe a cross on the buns. Bake for 35 minutes or until golden.
Take them out of the oven and glaze with marmalade or jam while hot. Enjoy!