Vegan Hot Cross Buns

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Before I share my recipe for Vegan Hot Cross Buns I must share some useful information for any of you who love visiting London.   Travelling across London is very easy by underground, overground or by  London buses.  Another great way of getting round London is by the iconic Black taxis. You can hail these taxis on the street of London when the yellow TAXI sign is on. In fact, only taxis (black cabs) can be stopped by customers and can pick up off the street.  They can also be booked ahead by calling them.

Fares are metered and additional charges apply when you take a black cab from Heathrow,  and on Christmas Day and New Year’s Eve. All black cabs accept payment by credit or debit card, and there is no surcharge on the taxi fare for card payment. What I liked about these taxis is that all of them have ramps so accessible for wheelchair users.  More information about these taxis and getting around London is here.

A hot cross bun is traditionally made by adding sugar, spices such as cinnamon and nutmeg together with currants or raisins and marked with a cross on the top. These were usually sold just weeks before Easter but lately, they tend to be in the Supermarkets and bakeries right after Valentine’s Day.  I enjoy having these warm with some butter and jam.   I usually buy these from the bakery but decided to make a vegan version this year.

Ingredients for 6 Hot cross buns

  • 300g  bread mix, plus extra for dusting
  • 30g caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ lemon, zested
  • 150ml unsweetened soya milk
  • 30g mashed banana
  • 20ml sunflower oil (or other flavourless oil), plus some for greasing
  • 60g raisins
  • handful of chocolate chips
For the tops
  • 25 g  strong white bread flour
  • ½ cup fresh orange juice
  • 2 tbls sugar

Method:

1. Add the bread mix to a large mixing bowl, then stir in the sugar,  ground cinnamon, ground nutmeg and the zest of the lemon.

2.  Pour the  sunflower oil  into the flour mixture and mix gently.  Add in the mashed banana and mix.  Slightly warm the milk and use it to mix the dough.  Keep mixing until it gets nice and sticky.

3. Transfer the dough onto a floured work top and knead the dough adding in the raisins and chocolate chips.  Keep kneading  for about 10 mins, until the dough is smooth.  Keep the dough covered in a greased bowl in a warm place for 2 hours.

4. The dough should have risen twice its size by now.  Dust some flour on a work top and  turn out the dough on to it.   Knead the dough to remove most of the air.

5.  Divide the dough into 6 equal and roll them into round balls.

6.  Transfer the balls on to a greased baking tray and cover with clingfilm for an hour.

7.  Preheat the oven to  200°C (400°F or Gas mark 6) and prepare the topping by mixing the flour with 35 mls of warm water.   Transfer this mixture to a piping bag or a plastic bag with a corner chopped off.

8.  After an hour, pipe the cross on the bread buns and put them in the oven for 10 -15 minutes.

9. Now prepare the glaze by heating the orange juice and sugar.  Once the sugar dissolves, take it off the heat.

10.  Once the hot cross buns are cooked, glaze the buns with the orange solution.

11. Enjoy them warm with butter and jam.

 

Vegan Hot Cross Buns

A hot cross bun is traditionally made by adding sugar, spices such as cinnamon and nutmeg together with currants or raisins and marked with a cross on the top. These were usually sold just weeks before Easter but lately, they tend to be in the Supermarkets and bakeries right after Valentine’s Day. I enjoy having these warm with some butter and jam. I usually buy these from the bakery but decided to make a vegan version this year.
Author: Mina Joshi

Ingredients

  • 300 gm bread mix plus extra for dusting
  • 30 gm caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ lemon, zested
  • 150 mls unsweetened soya milk
  • 30 gm mashed banana
  • 20 mls sunflower oil (or other flavourless oil), plus some for greasing
  • 60 gm raisins

For the tops

  • 25 gms strong white bread flour
  • ½ cup fresh orange juice
  • 2 tbls sugar

Instructions

  • Add the bread mix to a large mixing bowl, then stir in the sugar, ground cinnamon, ground nutmeg and the zest of the lemon.
  • Pour the sunflower oil into the flour mixture and mix gently. Add in the mashed banana and mix. Slightly warm the milk and use it to mix the dough. Keep mixing until it gets nice and sticky.
  • Transfer the dough onto a floured work top and knead the dough adding in the raisins and chocolate chips. Keep kneading for about 10 mins, until the dough is smooth. Keep the dough covered in a greased bowl in a warm place for 2 hours.
  • The dough should have risen twice its size by now. Dust some flour on a work top and turn out the dough on to it. Knead the dough to remove most of the air.
  • Divide the dough into 6 equal and roll them into round balls.
  • Transfer the balls on to a greased baking tray and cover with clingfilm for an hour.
  • Preheat the oven to 200°C (400°F or Gas mark 6) and prepare the topping by mixing the flour with 35 mls of warm water. Transfer this mixture to a piping bag or a plastic bag with a corner chopped off.
  • After an hour, pipe the cross on the bread buns and put them in the oven for 10 -15 minutes.
  • Now prepare the glaze by heating the orange juice and sugar. Once the sugar dissolves, take it off the heat.
  • Once the hot cross buns are cooked, glaze the buns with the orange solution.
  • Enjoy them warm with butter and jam.

Notes

Oven temperatures could vary so do keep an eye on your oven.

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