![]() Mixed dried fruits: hot cross buns would not be complete without dried fruits.You can swap this for orange, blood orange or lemon too. Grapefruit or other citrus: I love an excuse to use grapefruit and for these Easy Vegan Hot Cross Buns I have used grapefruit zest in the buns and also for the glaze.Yeast: this recipe calls for dried active yeast or fast-action yeast as you can smell it within a few minutes of mixing with the warm milky butter that it starts to activate and come alive.Salt: this is important to help the yeast grow and it also adds to the flavour.Caster sugar: or another sugar like golden caster or coconut sugar will be good but I kept it simple with white caster sugar.If you don’t have mixed spice, add ½ tsp ginger, ½ tsp more cinnamon and a pinch of nutmeg. ![]() Spices: cinnamon and mixed spice are great for the warming Easter flavours.Plain flour: these Easy Vegan Hot Cross Buns work perfectly with standard white plain flour (sadly they are not gluten-free) but I can imagine half wholemeal-half white would be a delicious blend or adding some spelt flour, too.Do not swap this for coconut oil or nut butter, but vegan margarine spread should be a great substitute. Vegan butter: full-fat block butter is great for these buns as it lends that lovely buttery soft texture.Plant-based milk: any plant milk is great here like oat, almond or soya.Like most buns, the ingredient list is simple: If you are already keen to make these buns, skip ahead to the recipe card, or let’s first discuss the recipe in more detail. Naturally nut-free, dairy-free and egg-free.Delicious cold or toasted and served with vegan butter.Packed with citrus zest and dried fruits.Finished with a sticky grapefruit maple glaze.These are one of my favourite Easter recipes I have made (and there have been quite a few) as they are: These buns really are easy and vegan and you’d never go back to buying them again. And, it does take time but that time you can easily fill with other things and let the dough work its magic. But I always think yeasted dough is a lot of effort. They are either too sweet, too sticky, too hard, too doughy… you get the idea. We love hot cross buns but so often I find the ready-made ones lacking. They are light, fluffy and doughy and much better than shop-bought. It does not store any personal data.These are the best Easy Vegan Hot Cross Buns this Springtime and they have a homemade sticky citrus maple glaze and lots of dried fruits. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". ![]() The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Shape each portion of the dough into a ball by pinching the dough around from the top to the underside so that the seam is at the bottom. Leave it in a warm place (ie the bench if you’re in Bali) for between one and two hours (until it looks like it has doubled in size).Įmpty the dough out on to a work surface and push the air out with your fingertips. Shape dough into a ball and place in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Transfer the dough to the bench and knead it for until elastic and smooth (it may take 10 minutes or more,keep persevering ir ask a friend to help □ !) The dough should feel a little sticky/tacky – higher level of dough hydration gives your buns a better rise so resist the temptation to add extra flour. Switch to using your hands to bring the dough together, if the dough is too dry, trickle in more plant milk. Mix all three liquid ingredients in the centre roughly and then mix them into the dry ingredients using a wooden spoon. Make a hole in the centre, add the room temperature applesauce and melted coconut oil (make sure it’s cooled down) and most of the warm plant milk – hold about ¼ of it back as not all of it may be needed. Mix well into the dry ingredients, breaking up any stuck together ginger pieces with a wooden spoon. Next, throw in sultanas and their soaking liquid and finely chopped ginger or apricots. Mix the flour, salt, yeast, sugar, spices and orange zest in a large mixing bowl.
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