Vegan Hot Cross Buns Recipe


It has been quiet on my blog for a reason. My dog Cosmo was diagnosed with multiple things but one we know for sure now is a mass cell tumor which is cancerous. This was the most recent diagnosis on the back of his leg where he had what the vet thought was a lipoma. I didn’t post updates yet because I have been really busy with Cosmo. My life turned upside down in many ways and I am trying to deal with this. I will post the updates hopefully by this evening so you can see what has been going on. 

Let’s get to a beautiful Easter bread recipe. 

Vegan Hot Cross Buns by Three Fragrant Apples. I love Mary’s recipes and she does such a fabulous job on them. 

Hot cross buns have always been synonymous with Easter. Nowadays, we can enjoy them all year round. A traditional hot cross bun is a spiced, yeasted bun & is marked with a cross on top. For Christians, the cross represents the crucifixion of Jesus. The spices inside the bun, symbolize the spices anointed on the body of Jesus after he passed.

These hot cross buns have no dairy, butter, or eggs. Ideal for those who choose to fast or choose a healthier option from the store-bought buns.

3-4 cups of high protein flour (lighthouse flour)
3 tsp of dry yeast
3/4 cup unsweetened almond milk (lukewarm)
1/2 cup of lukewarm water
1 teaspoon of salt
1/3 cup of Sunflower oil
2 tsp ground cinnamon
2 tsp ground mixed spices
1/2 tsp ground nutmeg
1/4 cup caster sugar
Zest of 1 orange
Zest of 1 lemon
1/2 cup sultanas
1/3 cup currants

Cross Paste
1/2 cup all-purpose flour
1/2 cup water

Apricot Jam (Sieved)

2 medium size bowls

1: Place yeast & lukewarm water into a bowl. Let stand for a few minutes until the yeast has foamed up.
2: Add lukewarm almond milk, sunflower oil, salt, cinnamon, nutmeg, caster sugar, lemon zest & orange zest & 1 cup of flour. Mix with a spoon, until all ingredients are well combined.
3: Pour the mixed ingredients, into the stand mixer bowl, add 2 more cups of flour, and using the dough hook set the mixer to knead.
4: Allow the mixer to knead the dough for around 4 minutes until the dough is no longer sticky. If the dough is too sticky, add extra flour 1 tbsp at a time.
Remove bowl from the mixer & add the sultanas & currants.
Using your hands, mix into dough until well combined.
5: Place dough into a lightly oiled medium size bowl. Cover the bowl with a tea towel, and place it in a warm spot until the dough has doubled in size. Around 1 hour.
6: Line a baking tray with baking paper. Allow the paper to overhang, this help when removing the buns from the tray once baked.
7: When the dough has risen, punch the dough & knead for a minute to remove any air pockets.
8: Cut dough into 10-12 small round balls & place onto a baking tray
9: Cover with a tea towel & place in a warm location: Allow to rise for another 30 minutes.
10: Preheat your oven to 190 Degrees
11: Mix the all-purpose flour with water to create a thick paste. Place the mixture in a piping bag with a very small tip then set aside.
12: Once the buns have risen, place the flour paste over the buns to make the crosses.
13: Place in oven & bake for 20 minutes until golden brown.
14: Once ready, allow to cool for 10 minutes then brush buns with a thin layer of apricot jam.

**Please visit Mary’s page on Facebook & Instagram for more. 



**Photos & credit by Mary at Three Fragrant Apples. 

Kali orexi!


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