Pull Apart Hot Cross Buns

Who doesn't love a (clean-handed) pull apart bread?! This is a vegan, wholemeal, hot cross bun recipe with a low-sugar option, that's made in cake tins and easy to share. 

My Pull Apart Hot Cross Buns are ever so moist, soft, and just sweet enough without overdoing it. They freeze well but taste best right out of the oven. 


  • 2.5 tsp yeast
  • 125ml soy milk, warm
  • 1/2 tbs caster sugar
  • 200g raisins
  • 1/2 tsp bicarbonate of soda
  • 100ml boiling water
  • 1 earl grey teabag 
  • 380g wholemeal plain flour or flour of choice
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 tbs baking sweetener or 2 tbs caster sugar 
  • Rind from 1/2 lemon
  • 2 tbs vegetable oil
  • 2 tsp egg replacement powder mixed with 2 tbs warm water
  • 120g vegan butter, cold
  • 75g plain flour 
  • Water, as needed
  • 1 tbs caster sugar

Hot Cross Buns

Vegan hot cross buns

Hot Cross Buns





  • Combine yeast, milk and sugar in a jug and mix. Set aside.
  • In a medium sized bowl, combine raisins, soda, water and the teabag, mix together and set aside.
  • Place flour, baking powder, salt, sweetener or sugar and rind in the bowl of a stand mixer fitted with a dough hook. Mix for 30 seconds.
  • Slowly add yeast mixture, raisin mixture, oil and vegan eggs, and mix on medium for 3 minutes, scraping down the bowl as needed.
  • Add butter and mix for a further minute on high. 
  • Place dough into a well oiled bowl, cover with two tea towels and leave in a warm place for 1 hour to rise.
  • After an hour, preheat the oven to approximately 190 degrees Celsius and oil two circular cake tins. 
  • Weigh the dough, then divide into 12 equal portions and place in a well oiled baking dish. Cover with a wet tea towel and leave to rise for 30 minutes.
  • Place flour in a small bowl, and add water until you have a thick paste.
  • Pour mixture into a piping bag and pipe crosses onto each bun.
  • Bake for approximately 20 minutes or until buns are brown and spring back when touched. 
  • Remove from the oven, then combine caster sugar with a splash of water and brush over warm buns. 
  • Serve warm or at room temperature. 

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