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!
Vegan hot cross buns
Vegan hot cross buns recipe by Violife.
Brought to you by Violife
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
Mix the flour, salt, yeast, sugar, cinnamon, nutmeg, raisins, walnuts, banana puree, orange zest and lemon zest in a large mixing bowl.
Warm the almond milk, add the warm water and stir in the flour mixture. Then add the olive oil and combine.
When mixture has taken a dough-like form, turn onto a floured surface and knead until smooth.
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.
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.
Preheat the oven to 180°C.
In a bowl, mix the flour and water to create the bun paste.
Once the dough has risen, using the piping bag create small crosses on each bun
Put into the oven and bake for 15-20 minutes.
In a small bowl, mix together two tablespoons of jam and 1 tablespoon of hot water.
As soon as the buns are out of the oven, brush each bun with the apricot glaze and let cool on a wire rack.
Whisk together the Violife Creamy Original and the caramel syrup. Cut the buns in half landfill with the creamy caramel sauce.