These Hot Cross Buns are delicious, sweet and make the perfect Easter breakfast. The buns are packed with flavour thanks to the spices, the orange and the sultanas. They’re also very fluffy, more-ish and an absolute crowd pleaser. They would make a great addition to any Easter picnic or family gathering.
Personally, I love making bread, and brioche. Really, I like any bread that needs kneading. Working with dough is a form of meditation for me and brings me a lot of calmness and joy. As with any yeasted dough, this recipes takes some time. However, most of the time is spent letting the dough rest or letting the buns bake. So although the entire recipe takes some time from start to finish, there is not a lot of hands-on time required from you.
I like reheating my hot cross buns just before serving and tend to enjoy them completely by themselves. However, they’re also delicious topped with jam, coconut yoghurt or vegan butter.
If you like to bake and enjoy working with a yeasted dough, then make sure to also check out these recipes:
I hope you enjoy this recipe. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Hot Cross Buns
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- 50 g vegan butter
- 1 tsp vanilla extract
- 250 g soy milk
- 7 g active dry yeast
- 500 g bread flour
- 1 tsp salt
- 1 tbsp flax meal
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 50 g caster sugar
- zest from 1 orange
- 100 g sultanas
- 65 g flour
- 80 g water
- 1.5 tbsp rice malt syrup
- 1 tbsp orange juice
- Melt the vegan butter in a small pot (or in the microwave), stir in vanilla extract and set aside to cool down.
- Into a separate pot, add the soy milk and heat it up until lukewarm/body temperature. Add the yeast, stir and let sit for a few minutes until the top get a little foamy.
- Into a large bowl, combine flour, salt, flax meal, ground cinnamon, ground cardamom, caster sugar, zest from 1 orange and sultanas.
- Add the soy milk/yeast mixture and the butter to the bowl and mix into the flour mixture with a wooden spoon.Once the dough has come together, take it out onto a clean, flat surface and knead until it forms into a smooth ball. This takes somewhere between 5-10 minutes.
- When the dough is smooth, put it back into the bowl and cover it with a damp tea towel. Let rest for 1 hour or until double in size.
- Once the dough has rested, take it out of the bowl and put it onto a lightly floured surface. Divide the dough into 12 equally sized pieces. Roll each piece into a small ball.
- Line a Dutch oven or baking dish with baking paper and place the dough into the dish. Let it rest for another 45 minutes, covered with a damp tea towel.
- After 35 minutes, preheat the oven to 180°C.
- For the crosses, add 65g of flour and 80g water into a small bowl and mix. Put the mixture into a piping bag or sandwich bag and cut of the tip.Once the dough balls have rested, draw thick crosses on top of the buns.
- Bake the buns for 25 minutes. Preferably, bake them covered (in a Dutch oven) for the first 15 minutes, then finish baking without a lid for the last 10 minutes.Depending on the oven, bake the buns on the grill setting for the last few minutes to get them nice and brown on top.
- To make the glaze, add 1.5 tbsp rice malt syrup and 1 tbsp orange juice into a small dish and mix until combined.
- Once the buns are baked (they should have risen and gotten a little crust and colour), take them out of the oven and brush them with the glaze. Enjoy!
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