Hot Cross Buns
Traditionally a Good Friday treat to signal the end of lent, Hot Cross Buns were a huge favourite of mine growing up, especially in our Irish/Caribbean Catholic Family. My Grandad was a baker, and he used to bring trays of leftover Hot Cross buns home with him from the bakery. We’d have a feast of fresh fluffy sweet bread. So delicious, especially after being forced to fast for weeks. And yes, there was no option, and if you were raised a catholic you’d know.
Thankfully though, times have changed and this is a treat that can be enjoyed by anyone, all year around. Even though there is a cross on it, you don’t need to catholic, to enjoy. I promise you won’t burn up or anything. If that were the case I’d be long gone!!! Anyway. Check out my now vegananised recipe, taking inspiration from my dear aul Grandad who I will forever miss.
Vegan Hot Cross Buns
- Large mixing bowl
Buns Ingredients List
- 350 g Plain Flour
- 150 g whole wheat flour
- 250 ml soya milk
- ½ cup Protein Soy Yogurt
- 65 g caster sugar
- 50 g plantbased butter
- 2 tbsp Orange zest
- 2 tbsp Orange juice
- ¼ tsp Bicarbinate of Soda
- ½ tsp salt
- 2 sachets active dry yeast
- 1 ½ tsp Cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom pods crushed (optional)
- 1½ cup sultanas or raisins
- 4 tbsp flour
- 4 tbsp wter
- 2 tsp sugar
- 3 tbsp maple syrup
Hot Cross Bun Dough
- First thing I do is get the oven preheated to 200°C (395°F approx).Next thing to do is warm up the milk. You can use a pot or microwave whichever works best. Ensure it is luke warm only. Add in a tsp of sugar and the 2 sachets of dry yeast (1 tbsp yeast). Set it to one side and allow it to froth. While this is happening get on with the next step.
- In a large mixing bowl, sift in all of your dry ingredients including the orange zest. Give the dry ingredients a good whisk to ensure spices and bicarb and flours are fully integrated.
- Next, add in the butter. Blend it into the mix with a fork, this should only take a minute or two.Once you have the butter incorporated into your dry mix, make a well in the centre of the dry mix and start to add in your wet ingredients. Pour in the orange juice, yogurt, milk with yeast and finally your fruit into bowl and stir it all together using a wooden spoon.Turn the dough out on a lightly dusted surface, knead for about 7 minutes, then transfer back into a lightly oiled bowl. Cover it with a teacloth.
- Let the dough rise for about 90 minutes until it has doubled in size.
Knock back and shape
- Once it has risen. Knock your dough back and divide it up into 14 equal portions. Shape them into rounds, then line them up onto a fully greased or lined baking tray. Ensure you leave at least a centimeter gap between all the buns.
- This is the most important rise, as it gives the Buns the soft fluffy texture we all love and savour. Cover up again with a teacloth for a further 25 minutes. I leave mine for 45 minutes, but 25 works also. Once this is done, it is almost time to bake.
- In a small bowl, add in flour, sugar and water mix. Stir it up until you have a thick runny paste. Transferfer the paste into a piping bag and set aside for a minute.Using some plant milk, brush the tops of all of your well risen buns. Then take your piping bag and pipe a cross over all of the buns.
- Now for the fun and easy part. Pop them in the oven for between 15 to 20 minutes.Remove them from the oven once golden brown and brush on your maple syrup glaze.
They wouldn’t be hot cross buns without the ‘cross’. This is so easy to apply. Just put your paste into a piping bag and pipe on. And don’t forget to coat your buns in plant milk so they come out nice and golden.
How cozy do these buns look, fresh out of the oven.
While they are hot, I simply brush over some maple syrup on their tops for a tasty sweet glaze.
They go gorgeous with some vanilla butter and a steaming latte topped with nutmeg. (this written in me best Dublin accent!)