Vegan Hot Cross Buns (DF, VE, GF)
Are you getting ready for Easter weekend? These delicious vegan hot cross buns are the perfect recipe to indulge during Easter but feel healthy at the same time! I have developed these vegan hot cross buns to give the same sweet fruity satisfaction as regular ones but they are just a bit more nutritious for your body. By substituting half of the regular flour with oat and spelt, lots of healthy fibre is added. I have also swapped the regular sugar in hot cross buns for coconut sugar, to still give that sweet taste to them but making them a bit more healthy! They are still the traditional yummy combination of cinnamon and nutmeg with citrus.
Prep time: 1 hr 45 mins
Cooking time: 20 mins
Total: 2 hrs 5 mins
Vegan Hot Cross Buns Recipe (DF, VE, GF)
- 2 1/4 tsp dried yeast
- 1 tsp coconut sugar
- 1/2 cup lukewarm water
- 3/4 room temperature dairy-free milk (I used unsweetened almond)
- 1/3 cup of coconut oil
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- zest of 1 orange
- zest of 1 lemon
- 1/4 cup coconut sugar
- 1 cup spelt flour
- 1 cup oat flour (I like to make my own by grinding the oats into a flour)
- 2 cups self-raising flour (can sub for gluten-free with 1/2 tsp of xanthan gum)
- 1/2 cup raisins
- 2 tbsp dairy-free milk (I used unsweetened almond)
- 1 tbsp maple syrup
Icing cross (optional):
- 1/2 cup icing sugar
- 1 tbsp dairy free milk (I used unsweetened almond milk)
Start by mixing the yeast, 1 tsp of coconut sugar, and lukewarm water in a bowl and let it stand for a few minutes, until the yeast starts to produce some foam.
Meanwhile put the milk, oil, salt, ground cinnamon, ground nutmeg, coconut sugar, orange and lemon zest, and cup of spelt flour in a separate bowl, to add to the yeast mixture. Then add the cup of oat flour and 1 and 1/2 cups of self-raising flour and start kneading the dough. You can also put this in a food processed with the dough kneading pieces or in a stand mixer.
Keep adding more flour a little at a time until it’s not sticky anymore (I ended up using about 1/2 cup). Finally, add the raisins.
Oil the inside of a bowl, place the dough in the bowl and cover with a towel to rest for about an hour (it needs to almost double in size).
Line a rectangular oven dish with baking paper, allowing an overhang on the sides to easily remove the buns when they come out of the oven.
When the dough has risen enough, separate it into 12 equal sized balls. Place them inside the oven dish and let them rest for another 30 minutes. It’s okay if they are very close, this should be the case to get the squared off edges that make the buns so iconic! Cover them with a towel.
Preheat the oven to 190ºC.
Make the vegan egg wash to give the shine to the Hot Cross Buns by combining 2 tbsp of dairy-free milk and 1 tbsp of maple syrup. Brush a little on each of the buns. Pop them in the oven and let them bake for about 20 minutes, until golden brown.
Remove them from the oven and transfer them with the parchment paper to a cooling rack. While baking the buns will have joined together. Don’t separate them yet, let them rest until they are completely cooled down.
(Optional icing for the cross) Mix 1/2 cup of icing sugar and 1 tbsp of dairy-free milk to make the icing. Mix well and put it in a piping bag or use a zip-lock bag and cut a small hole at one of the corners. When the buns have completely cooled, pipe the icing onto them.
The hot cross buns will keep for 3-4 days in an airtight container. Enjoy!
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