How To Make Vegan Easter Hot Cross Buns Recipe
Soft and spiced buns with a sweet cross, perfect for an Easter treat.
Serves:
Ingredients
- 1 cup of warm plant-based milk
- 2 tbsp. of vegan butter, melted
- ¼ cup of brown sugar
- 1 tbsp. of active dry yeast
- 3 cups of all-purpose flour
- 1 tsp. of salt
- 1 ½ tsp. of ground cinnamon
- ½ tsp. of ground ginger
- ¼ tsp. of ground nutmeg
- 1/3 cup of raisins
- 1/3 cup of currants
- 1 flax egg (1 tbsp. of ground flaxseed + 3 tbsp. of water)
- 2 tbsp. of aquafaba (the liquid from canned chickpeas)
- 1 tbsp. of maple syrup
- For the cross:
- ¼ cup of all-purpose flour
- 2 tbsp. of water
Instructions
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In a large bowl, mix the warm milk, melted butter, and brown sugar. Sprinkle yeast over and let sit for 5-10 minutes until frothy.
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In another bowl, mix together flour, salt, cinnamon, ginger, and nutmeg.
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Add the dry ingredients to the wet mixture and mix well.
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Fold in raisins and currants.
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On a floured workspace, knead the dough for 5-10 minutes until smooth and elastic.
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Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Divide the dough into 12 pieces and roll into balls. Place on the baking sheet and let rest for 10 minutes.
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In a small bowl, whisk together the aquafaba and maple syrup.
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Brush the buns with the aquafaba mixture.
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In another bowl, mix together the flour and water for the cross mixture. Transfer to a piping bag and pipe crosses over the buns.
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Bake for 20-25 minutes or until golden brown.
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Enjoy warm or toasted with vegan butter.
Nutrition
- Calories : 470kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 572mg
- Total Carbohydrates : 91g
- Dietary Fiber : 5g
- Sugar : 25g
- Protein : 10g
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