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!
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Vegan hot cross buns
Vegan hot cross buns recipe by Violife.
Brought to you by Violife
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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