Vegetarian Cooking And Living Made Easy

Friday, January 28, 2011

How to Make Vegan Hot Cross Buns

How to Make Vegan Hot Cross Buns

from wikiHow - The How to Manual That You Can Edit

Many homemade hot cross bun recipes contain milk, egg and butter. This recipe is based on a version specially formulated by The Vegetarian Society to avoid these ingredients and still create a delicious batch of buns that will be enjoyed by all. This recipe will take approximately 2.5 - 3 hours to make, owing to the time needed for the dough to rise.


  • 350g /12oz strong plain flour
  • 5ml/1 teaspoon ground mixed spice
  • 5ml/1 teaspoon ground cinnamon
  • 5ml/1 teaspoon grated nutmeg
  • 1 sachet easy-blend yeast
  • 25g/1oz caster/fine sugar
  • 75g/3oz currants (substitute with sultanas/small raisins if you prefer a juicier texture)
  • 25g/1oz mixed peel, chopped (this consists of candied citrus peels)
  • Finely grated rind of one lemon
  • 75g/3oz vegan margarine, melted
  • 175ml/6floz (approx) soy milk, warmed
  • 50g/2oz plain flour
  • 25g vegan margarine, chilled
  • Water
  • 25g/1oz sugar
  • 30ml water


  1. Begin with making the yeast in a small bowl. Add the contents of the yeast sachet to a small bowl and combine with the sugar. Add the warm soy milk gradually, stirring to assist the combining of the ingredients. The yeast will form small bubbles. It is very important that the water is warm and not hot.
  2. Sift the flour into a large bowl. Make a well in the centre of the bowl and add the yeast mixture.
  3. Add the spice, yeast, sugar, currants, mixed peel, lemon rind and melted margarine in a bowl. Mix well to combine the ingredients evenly.
  4. Mix together using a wooden spoon until a dough forms. If the dough is too dry, add a little more soy milk or warm water; if it is too wet, even out with a little more flour. As the mixture stiffens, you may find it is easier to mix with clean hands.
  5. Turn dough out onto a floured board or workspace. Knead for 10 minutes.
  6. Clean the mixing bowl and grease it or line with baking paper.
  7. Put the kneaded dough into the bowl and cover with plastic wrap or a teatowel. Put it in a warm place to allow it to double in size. Provided there are no cool breezes, placing the bowl near a warm oven works well; a pantry is also often a good choice, or the top outside area of a fridge (fridges give off a lot of heat through the top). Keep an eye on the doubling process - it will take 1 - 2 hours.
  8. Make the mixture for the crosses as the dough is rising.
    • Pour the sifted flour into a medium bowl. Add the margarine and rub into the flour quickly, using your fingertips only.
    • Add water gradually. Judge the consistency of the mixture as you rub it; you only need enough water to bind it and create a dough.
    • Roll out the cross dough thinly. Cut into evenly sized strips. These will be combined on top of each bun in a cross shape.
  9. Return to the dough that has been aside to double. Punch it down and turn it out onto the floured workspace. Knead again for 5 minutes.
  10. Using a knife or your hands, cut the dough into 12 evenly sized buns. Roll into a ball and place onto a baking tray. The buns should be left aside in a warm place to rise. Cover with a clean teatowel (turn the one used earlier over and reuse) and leave for half an hour.
  11. Prepare the glaze by combining the water and sugar in a heavy-based saucepan. Cook over low heat until the sugar dissolves, stirring constantly.
  12. Preheat the oven to 180ºC/350ºF about 20 minutes into the second rising of the buns.
  13. Prepare the buns for cooking. After the buns have risen, remove the teatowel and glaze each bun using a pastry brush. Place the dough strips across the top of each bun in the shape of a cross. Use the glaze to keep the cross in place and tidy each cross as you go.
  14. Place in the oven. Cook for 20 minutes or until golden brown. Watch the crosses to avoid having them turn brown.
  15. Serve. Hot cross buns are scrumptious if served warm from the oven. Otherwise, these hot cross buns can be served toasted/grilled, warmed in the microwave or served cold if preferred. Suitable toppings include margarine, jam, marmalade or sweet chocolate spreads. If you have vegetarian or non-veggie friends sharing the buns, you might also include butter as a spread.


  • The flour used for the crosses is best if it is white flour; wholemeal flour makes the crosses a little too dark and they blend in with the bun surface.
  • Dried apricots, dried cranberries or glacé cherries make excellent additions to vegan hot cross buns; they give it an unexpected lift that delights.
  • Unless you're a seasoned baker, do not expect your homemade hot cross buns to look like the shop bought buns. Homemade hot cross buns have a more rustic, uneven look and this is what makes them so appealing.


  • Always check that the liquid added to yeast is warm and not hot; hot water will kill the yeast and prevent it from doing its job.
  • Kneading is hard work; if you have wrist damage, you might need to ask for a hand in this part. Alternatively, take rests of a minute or so during the kneading process. It won't hurt the dough.

Things You'll Need

  • Small ceramic bowl
  • Large bowl
  • Mixing implements
  • Floured board or workspace
  • Flour sifter
  • Cling wrap or clean teatowel
  • Medium bowl
  • Baking tray/cookie sheet, non-stick/greased or covered in baking paper to prevent buns from sticking
  • Pastry brush

Related wikiHows

Sources and Citations

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Hot Cross Buns. All content on wikiHow can be shared under a Creative Commons license.


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