vegan hot cross buns

Vegan Hot Cross Buns

45 Mins     20 Mins     Medium     5

An Easter classic. These hot cross buns are packed with fruit, have a hint of spice, and taste delicious toasted with a spread of vegan margarine.

Total time with proving = 4 hours

Makes 12



  • 300ml unsweetened non-dairy milk
  • 100g vegan butter, cubed
  • 500g strong white bread flour
  • 75g caster sugar
  • 2 tsp mixed spice
  • 1 1/2 tsp ground cinnamon
  • grated zest of 1 orange
  • 5g salt
  • 10g instant dry yeast*
  • 150g sultanas


  • 2-3 tbsp plain flour
  • 2 tbsp water
  • plant syrup

*if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


  • Heat the milk in a saucepan over a low heat until it starts to simmer. Remove from the heat, add in the butter and stir until melted. Set aside.
  • Add the flour, sugar, mixed spice, cinnamon and orange zest into a mixer bowl. Add the salt on one side and the yeast on the other (salt can kill yeast). Check the temperature of the milk mixture before adding in. It should be cooled to the point you can comfortably dip your finger in, around 40-45 degrees. Pour the milk mixture into the mixer bowl.
  • With a dough hook fitted, put the mixer on medium speed for 7-10 minutes, until the dough is smooth and elastic and coming away from the sides. You can also knead by hand. You know when the dough is ready by seeing if you can stretch it to the point you can start to see light through it without it breaking.
  • If the mixer bowl is fairly clean, lift the dough out and lightly oil the sides. Then put the dough back in and cover. Otherwise, get a clean bowl and lightly oil, then transfer the dough to this bowl and cover. Leave to rise until it has at least doubled in size, 1-2 hours.
  • Once the dough has risen, knead in the sultanas using the dough hook on the lowest speed. Alternatively, knock back and tip onto a surface. If the dough is still sticky, lightly flour the surface to stop it from sticking. Roll or flatten by hand, scatter over the sultanas and knead in. Roll into a log shape and cut into 12 equal portions and roll them into balls, tucking in the sides with the edges of your hands. If there are a lot of sultanas sticking out, pick them off so they don’t burn while baking.
  • Place on a lined 9x13 inch traybake tray, leaving a gap between each bun. Cover the tray and leave to rise in a warm place until they double in size again, about 1 hour. There shouldn’t be any gaps left between the buns when fully risen.
  • Towards the end of the rise time, preheat the oven to 180C/350F fan. Mix the plain flour and water to make a thick but pipeable paste (you might need to add a bit more of either flour or water). Pipe or spoon one long straight line across each row of buns both ways to make the crosses.
  • Bake the buns for about 20 mins until they are an even golden brown colour. Once baked, warm the syrup to make it runny, then brush the tops all over with syrup and leave to cool in the tray.
Store in an air tight container for up to 2 days, or freeze for up to 2 months.
vegan hot cross buns

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