Vegan hot cross buns

Vegan hot cross buns recipe by Violife.

Brought to you by Violife

 

A traditional Easter bake, made without any dairy or egg products so even more can enjoy. Try these vegan hot cross buns for an inclusive seasonal treat!

Ingredients

For the buns

  • 480 g all-purpose flour
  • 1 1/2 tsp salt
  • 1 instant dried yeast
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 75 g raisins
  • 30 g walnuts
  • 1/2 banana, pureed
  • 1 zest of one lemon
  • 1 zest of one orange
  • 125 ml almond milk + 1 tsp almond milk
  • 120 ml warm water + 1 tsp warm water
  • 2 tbsp olive oil + extra for coating the buns

For the bun paste

  • 5 tbsp all-purpose flour
  • 60 ml water

For the apricot glaze

  • 2 tbsp apricot jam ((or your favourite flavour of jam))
  • 1 tbsp water

For the filling

  • 200 g Violife Creamy Original
  • 3 tsp caramel syrup

Instructions

1
Mix the flour, salt, yeast, sugar, cinnamon, nutmeg, raisins, walnuts, banana puree, orange zest and lemon zest in a large mixing bowl.
2
Warm the almond milk, add the warm water and stir in the flour mixture. Then add the olive oil and combine.
3
When mixture has taken a dough-like form, turn onto a floured surface and knead until smooth.
4
Make the dough into a ball and place in a lightly oiled glass bowl. Cover with cling film and place in a warm place to rise for 1 hour or until doubled.
5
Divide the dough into 12 equal pieces and arrange on a lined baking tray. Cover and let rise for another half hour until doubled in size.
6
Preheat the oven to 180°C.
7
In a bowl, mix the flour and water to create the bun paste.
8
Once the dough has risen, using the piping bag create small crosses on each bun
9
Put into the oven and bake for 15-20 minutes.
10
In a small bowl, mix together two tablespoons of jam and 1 tablespoon of hot water.
11
As soon as the buns are out of the oven, brush each bun with the apricot glaze and let cool on a wire rack.
12
Whisk together the Violife Creamy Original and the caramel syrup. Cut the buns in half landfill with the creamy caramel sauce.

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