Vegan Hot Cross Buns
Bake up a batch of these fluffy, perfectly spiced vegan hot cross buns to make your Easter celebration complete! So good, you'll want to make them all year! These buns are bursting with raisins and currants, with a classic hit of citrus flavor from orange and lemon zest, balanced with cinnamon and nutmeg.
Instructions
- 1
In your stand mixer bowl, add the active dry yeast (2.25 teaspoons), granulated sugar (1 teaspoon), and lukewarm water (0.5 cup). Let stand for a few minutes.
- 2
When the [active dry yeast] has foamed up, add the unsweetened dairy-free milk (0.75 cup), oil (0.33 cup), salt (0.75 teaspoon), ground cinnamon (1.5 teaspoons), ground nutmeg (0.5 teaspoon), granulated sugar (0.25 cup), orange zest (1 tablespoon), lemon zest (1 tablespoon), and all-purpose flour (1 cup). Mix with a spoon to combine.
- 3
Put stand mixer bowl in place, add all-purpose flour (2 cups) and using the dough hook, set the mixer to knead.
- 4
If the [dough] is sticky, add all-purpose flour (0.5 cup) at a time.
- 5
Let mixer knead [dough] for about 4 minutes and until it is no longer sticky. In the last minute of mixing, add the raisins (0.5 cup) and dried currants (0.25 cup) to incorporate them.
- 6
Lightly oil the inside of a medium-sized bowl.
- 7
Remove [dough] from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- 8
Line a 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- 9
After the hour has passed, punch the [dough] down and knead for a few seconds to get rid of any air pockets.
- 10
Separate the [dough] into 12 equal sized pieces.
- 11
Roll each piece into a ball and place each one into the parchment lined pan. It's OK if they are close together.
- 12
Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 375°F (190°C).
- 13
Mix the unsweetened dairy-free milk (2 tablespoons) and the pure maple syrup (1 tablespoon) together.
- 14
After the rolls have rested, using a pastry brush, brush the [vegan wash] over each [bun].
- 15
Bake for about 20 minutes or until they are golden brown.
- 16
Remove from oven and let sit for a few minutes in pan.
- 17
Remove [buns] using parchment paper overhang as handles and place onto a cooling rack. The [buns] will have joined together while rising/baking. Do not separate them yet.
- 18
Add the powdered sugar (0.5 cup), vanilla extract (0.25 teaspoon), and unsweetened dairy-free milk (2.5 teaspoons) to a small bowl. Mix well until it has all combined to form a thick [icing]. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.
- 19
Once the [buns] have cooled, pipe the [icing] onto the [buns] to make the crosses. (3 horizontal lines and 4 vertical lines)
Nutrition Facts
Per portion