Vegan Hot Cross Buns

These fluffy vegan hot cross buns are perfectly spiced and filled with just the right amount of dried fruit.

Course Bread

Cuisine English

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Rising 2

Total Time 2 35

Servings buns

Calories 275kcal

Heat water in the microwave for 10 to 15 seconds, until warm (around 110°F/43°C). You should be able to stick your finger in it and not feel too much of a difference.
Add 2 teaspoons of sugar and yeast to the water and stir gently until combined. Set aside for 5 minutes until it's frothy on top. If it does not get frosty, do this step over with a fresh packet of yeast.
Combine milk and butter in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat. Do the finger test again. It should be warm (around 110°F/43°C), but not hot. Then add this milk mixture to the frothed yeast mixture.
Whisk together remaining sugar, flour, spices, and salt in a large mixing bowl.
Pour the yeast mixture along with the orange zest and raisins into the flour. Stir together until combined and no large lumps of flour remain.
Knead the dough. Do this by hand on a lightly floured surface for up to 10 minutes. Using a stand mixer with the dough hook attachment, knead the dough for 5 minutes. The dough should be smooth and elastic (should spring back when pressed and won't break when stretched).

Spray a very light coating of vegetable spray on top of the loaf. Cover with a wet kitchen towel, and set aside in a warm, draft-free place to rise (see post notes for ideas) for about an hour.

Line a 9x13-inch baking pan with parchment paper. Give it a light coating of vegetable spray.
Once the dough has risen, punch it down with your fist.
On a lightly floured working surface, turn the dough out. Then use your hands to shape it into a log. Cut the log in half, then cut each half into 6 equally-sized pieces, creating 12 individual pieces.
Roll into Balls. Pull up the sides of one piece of the dough to create a round formation. Then place the dough creases side down. Cup the ball with your hand and gently roll it in a circular motion on a flourless surface. It will begin to form a round roll.
Place the rolls in the prepared pan and repeat with the remaining pieces, arranging them so there is space between each bun.

Spray the tops of the buns with a light coating of vegetable cooking spray. Cover the pan with a dampened kitchen towel or plastic wrap (sprayed with vegetable cooking spray). Set aside in a dark, draft-free location to rise for 30 minutes or so, until almost double in size.

Stir together the vegan egg wash ingredients. Gently brush the egg wash over the rolls, being careful not to push in (and therefore deflate) the buns.

When the buns are almost done rising, preheat your oven to 375°F/191°C.
Mix the cross ingredients (flour and water), to create a thick paste. It should be thick enough to pour, but not so thin that it runs down the sides of the buns. If you prefer to use icing instead of this traditional cross, skip this step and combine powdered sugar with a tablespoon (or two) of plant-based milk or orange juice. Stir and then pipe crosses on baked, cooled buns.
Spoon the flour mixture into a piping bag fitted with a small round tip (3mm tip).
Slowly pipe horizontal lines across all the buns. Then turn the pan and pipe lines to create crosses.

Bake buns for 20 to 22 minutes, until the tops are golden brown.
When they're done, remove the buns from the oven. Allow them to cool slightly, then remove them from the pan.

Combine glaze ingredients in a bowl. Microwave for 10 to 20 seconds then stir to combine.
Brush the glaze over the buns while they're still warm.