Confession…I don’t even really like hot cross buns. I’ve never been a huge fan of sweet bread or bread with sultanas/raisins in. I’ve never got what all the fuss is about over Easter.
But, here’s the weird thing, this Easter long weekend I woke on Easter Saturday with a craving for them. Bizarre indeed. So, with nothing else on my agenda for the day I googled ‘vegan hot cross bun recipe’ and made the first one I came across which happened to be this one. Pot luck.
And it was luck, because this recipe turned out to be amazing. Absolutely blo**y delicious. Both my husband and I enjoyed them so much – we ate about three each in as many minutes. They weren’t perfect by any bakers standards but they were fantastic by mine. I couldn’t do the little white cross over them as I didn’t have any powdered sugar, but I made up an oozy sugary topping anyway which tasted lovely just without the perfect looking finish.
And what was really satisfying, apart from the fact that they were vegan and yum, was that they were made from scratch with love. It’s actually really satisfying making your own bread, kneading it and waiting for it to rise. It gave me a real appreciation of the process.
So here it is, the recipe in all its glory (with a couple of revisions from me due only to what I didn’t have in my pantry…)
- 2 1/4 teaspoons yeast
- 1 teaspoon sugar (I used organic caster)
- 1/2 cup lukewarm water
- 3/4 cup room temperature/lukewarm unsweetened oat milk (am guessing you could pretty much use any non-dairy milk you like)
- 1/3 cup oil (I used olive)
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (I didn’t have any so I used all spice instead)
- 1/4 cup sugar
- 1 tablespoon lemon zest (I actually doubled this as was also supposed to be orange zest in the recipe but I didn’t have any)
- 3 1/2 – 4 cups all-purpose flour (I used half all purpose and half wholemeal)
- 1/2 cup raisins
- 1/4 cup dried cranberries (a bit unusual but I really like them. This was my addition to the recipe).
- 2 tablespoons unsweetened non-dairy milk (I used oat again)
- 1 tablespoon pure maple syrup
- 1/2 cup powdered sugar (I didn’t have any which is why I couldn’t get the white cross. I just ground up some caster in a pestle and mortar and used instead. The flavour was lovely but as you can see from the pic…it doesn’t look like your usual ‘finished’ bun)
- 1/4 teaspoon vanilla extract
- 2 1/2 teaspoons unsweetened non-dairy milk (oat)
As for the method…it took awhile. But that was ok because it was really satisfying to see them slowly rise and come to life!