{"id":6619,"date":"2019-04-18T05:40:02","date_gmt":"2019-04-18T05:40:02","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6619"},"modified":"2026-03-16T16:43:50","modified_gmt":"2026-03-16T11:13:50","slug":"hot-cross-buns","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/hot-cross-buns\/","title":{"rendered":"Vegan Hot Cross Buns"},"content":{"rendered":"\n

These vegan hot cross buns<\/strong> have all the classic flavors: sweet cinnamon, cozy spices, and juicy raisins. All without any dairy or eggs. And so much better than the store-bought ones! Soft, lightly golden, and with a little cinnamon honey butter<\/a>, they\u2019re perfect for Easter brunch or any occasion! <\/p>\n\n\n\n

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I always find store-bought hot cross buns either too dry, too sweet, or just too doughy. So, I love to bake them at home around Easter. My recipe is vegan, easy, and fills the kitchen with an aroma that\u2019s just irresistibly delicious! <\/em>And if you\u2019re in the mood for indulgence, make a whole other batch of chocolate hot cross buns<\/a>!<\/p>\n\n\n\n

If you're planning your Easter menu, you'll love these easy Easter recipes<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe <\/h2>\n\n\n\n

Once you try these, you\u2019ll never need another hot cross bun recipe again. Vegan or not!<\/p>\n\n\n\n

Nothing says spring like a batch of warm, fluffy buns fresh from the oven. Just try them slathered with butter, and you'll be hooked! <\/p>\n\n\n\n

They\u2019re easy to make. <\/em>Simple ingredients and step-by-step instructions make the recipe totally doable. <\/p>\n\n\n\n

Traditionally made for Easter, but honestly, they\u2019re so good they\u2019re great for any occasion. <\/p>\n<\/div><\/div>\n\n\n\n

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Hot Cross Buns Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: A mix of all-purpose and whole wheat flour gives these buns the perfect balance of softness and a little heartiness. You can use just all-purpose or whole wheat flour, too.<\/p>\n\n\n\n

Yeast <\/strong>makes the dough rise into soft, fluffy buns. I prefer dried active yeast, but instant yeast works just as well. Irrespective of which one you use, always test it before adding to the ingredients. <\/p>\n\n\n\n

Spices:<\/strong> Cinnamon, nutmeg, and clove powder are the perfect trio to make these eggless hot cross buns taste like pure comfort.<\/p>\n\n\n\n

Oil<\/strong> keeps the vegan hot cross buns tender and moist. Feel free to use sunflower oil, coconut oil, or even softened butter.<\/p>\n\n\n\n

Dried fruits:<\/strong> Typically, hot cross bun recipes have raisins and currants. These classic additions add bursts of sweetness. I soaked my dried currants in warm water to make them plump and juicy. You can use orange juice to add more flavor. Just drain them before you mix them in. <\/p>\n\n\n\n

Lemon zest<\/strong> for a hint of brightness. It lifts the taste with a fresh, citrusy twist. I highly recommend adding it.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flour Paste:<\/strong> The cross in hot buns is piped with a thick paste of flour and water before baking. For a different taste, you can also use cream cheese frosting, lemon icing, or melted white chocolate on the baked buns<\/em> to make the cross.<\/p>\n\n\n\n

Glaze: <\/strong>Most vegan hot cross bun recipes use apricot jam glaze. I prefer maple syrup mixed with warm water. <\/strong>You can also use honey instead.<\/p>\n\n\n\n

Addins:<\/strong> Whilst raisins and dried currants are the most popular, you can also add mixed peel or cranberries.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Vegan Hot Cross Buns<\/h2>\n\n\n\n
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Step 1:<\/strong> Combine water and yeast in a cup, along with a pinch of sugar. Keep aside for 5-7 minutes till frothy.<\/p>\n<\/div>\n\n\n\n

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\"Dry<\/figure>\n\n\n\n

Step 2:<\/strong> In the bowl of a stand mixer, add all-purpose and wholewheat flours, salt, sugar, lemon zest, cinnamon powder, nutmeg powder, and clove powder. Mix it all well.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Yeast<\/figure>\n\n\n\n

Step 3:<\/strong> Add the yeast mixture and oil to the dry ingredients and knead for 2 minutes until all the ingredients come together into a rough, shaggy dough.<\/p>\n<\/div>\n\n\n\n

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\"Raisins<\/figure>\n\n\n\n

Step 4:<\/strong> Mix in the raisins and currants. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Kneaded<\/figure>\n\n\n\n

Step 5:<\/strong> Knead for another 10 minutes till the dough is smooth, slightly sticky to the touch, and clearing the sides of the bowl.<\/p>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 6:<\/strong> Transfer the dough to a lightly greased bowl, cover with cling wrap, and let rise at room temperature until doubled in size. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7:<\/strong> Take the dough out on a lightly floured surface and lightly punch it down. Divide the dough into 9 equal-sized pieces. Cover lightly with a tea towel and place in a draft-free warm place to let the double in size.<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> Make a thick paste with the flour and water. Transfer to a piping bag, snip off the end, and pipe a cross on each of the buns.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 9:<\/strong> Bake for about 20 minutes or till the buns are golden brown.<\/p>\n<\/div>\n\n\n\n

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Step 10:<\/strong> Make a glaze with maple syrup and warm water. Brush it over the buns while they are warm.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Transfer the rolls onto a cooling rack. Allow to cool for 10-15 minutes, and serve them warm!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n