Vegan Hot Cross Buns

Although I miss the rich Easter eggs of my pre-vegan days, yet again vegan food has come through for me in my hour (or holiday, as it were) of need. I am yet to come across a recipe than cannot be successfully veganised, and these hot cross buns are no exception. This recipe makes the most beautifully moist buns, that taste amazing with a cup of tea and a healthy spread of (vegan) butter. Happy Easter!


  • 55g vegan butter (I use Nuttelex)
  • 300ml soy milk
  • 500g baker's flour
  • 80g caster sugar
  • 1/2 tsp salt
  • 7g yeast
  • 3 tbs vegetable oil
  • 1 cup dried cranberries
  • 1 cup chopped dates
  • 1/2 tsp cinnamon
  • 1 tsp lemon rind
  • 1/8 tsp ginger
  • 60g plain flour
  • 1 tbs rice malt syrup


  • Over a low heat, stir butter and milk until butter has melted. Leave to cool slightly
  • In a large bowl, combine flour, sugar, salt and yeast
  • Using your hands or a stand mixer with a dough hook, knead mixture, slowly adding oil. Mix for 5 minutes
  • Pour into a well oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour
  • Once dough has risen, remove towel and add cranberries, dates, cinnamon, lemon rind and ginger, and stir until mixed throughout
  • Cover bowl with tea towel and leave to rise for 1 hour
  • Roll dough into 15 equal sized balls, place in a rectangular baking dish so that buns are touching, and leave to rise for 1 hour, covered in a tea towel
  • Preheat oven to 185 degrees Celsius
  • Combine flour with 3-4 tbs of water until a smooth paste forms
  • Pour flour mixture into a piping bag and pipe thin crosses on buns
  • Place in the oven for approximately 25 minutes or until buns are brown and bounce back when pressed
  • Mix rice malt syrup with 1/2 tbs of water to make a smooth glaze, and brush over warm hot cross buns

Leave a comment

Please note, comments must be approved before they are published