75min 4 ppl
Vegan Hot Cross Buns
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 9g
Carbs 72g
Fats 11g
About this dish
Enriched with full-fat coconut milk and aquafaba in place of eggs, these vegan hot cross buns deliver a wonderfully soft, pillowy crumb. A long overnight cold prove builds deep, complex flavour that most home recipes miss — finished with a shiny apricot glaze and perfectly piped crosses.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Waterfor the glaze1 tbsp
Dairy & Eggs
- Vegan butter (such as Naturli or Flora Plant)softened and cubed60 g
- Plant-based milkfor brushing2 tbsp
Tins & Jars
- Full-fat coconut milkwarmed to 38°C240 ml
- Aquafaba (liquid from a tin of chickpeas)60 ml
- Apricot jamfor the glaze3 tbsp
Dried Goods
- Strong white bread flour500 g
- Fast-action dried yeast7 g
- Caster sugar75 g
- Mixed dried fruit (currants, raisins, mixed peel)soaked in boiling water for 10 minutes and drained150 g
- Plain flourfor the crosses75 g
- Cold waterfor the crosses6-7 tbsp
Spices & Seasonings
- Fine sea salt1.5 tsp
- Mixed spice2 tsp
- Ground cinnamon1 tsp
- Nutmegfreshly grated0.5 tsp
- Vanilla extract1 tsp
Utensils
- Large mixing bowl
- 23×33 cm baking tin
- Piping bag or zip-lock bag
- Small saucepan
- Sieve
- Pastry brush
- Kitchen scales
- Cling film
- Whisk
- Thermometer
Method
1
Combine the bread flour, yeast, caster sugar, salt, mixed spice, cinnamon, and nutmeg in a large bowl, keeping the yeast and salt on opposite sides until mixing. Add the warm coconut milk, aquafaba, and vanilla extract. Mix to a shaggy dough, then turn out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
Approx. 12 minutes
2
Add the softened vegan butter a few cubes at a time, kneading each addition fully into the dough before adding the next — this will take 5–6 minutes and the dough will feel greasy at first before coming back together. Once all the butter is incorporated and the dough is smooth, knead in the drained dried fruit until evenly distributed.
Approx. 8 minutes
3
Shape the dough into a ball, place in a lightly oiled bowl, and cover tightly with cling film or a damp tea towel. Refrigerate for 12–16 hours (overnight).
Approx. 960 minutes
4
Remove the dough from the fridge and allow it to come to room temperature, then divide into 12 equal pieces of roughly 80 g each. Roll each into a tight ball by cupping your hand over the dough and using small circular motions against the work surface. Arrange the balls in a lightly oiled 23×33 cm baking tin, spaced just touching.
Approx. 15 minutes
5
Cover the tin loosely with oiled cling film and leave to prove at room temperature until the buns have doubled in size and are puffed and touching, about 1½–2 hours.
Approx. 105 minutes
6
Preheat your oven to 200°C fan (220°C conventional / gas mark 7).
Approx. 15 minutes
7
Make the cross paste by whisking the plain flour and cold water together until a smooth, thick, pipeable paste forms. Transfer to a piping bag or a zip-lock bag with a small corner snipped off.
Approx. 5 minutes
8
Brush the proved buns gently with plant-based milk, then pipe a continuous line of cross paste along each row of buns lengthways, then crossways, to form crosses.
Approx. 5 minutes
9
Bake for 20–22 minutes until deep golden brown on top — the buns should sound hollow when tapped on the base.
Approx. 22 minutes
10
While the buns are baking, warm the apricot jam and water in a small saucepan over low heat, stirring until smooth and loose. Pass through a sieve if the jam is chunky.
Approx. 5 minutes
11
As soon as the buns come out of the oven, brush the hot glaze generously over the tops. Leave to cool in the tin for 10 minutes before pulling apart.
Approx. 10 minutes
