Easter is just around the corner, and what better way to celebrate than with the warm, spiced goodness of homemade hot cross buns? This recipe delivers all the traditional flavors you crave, but with a completely vegan twist. Forget complicated recipes – these are surprisingly easy to make, even for beginner bakers, and they're perfect for a delightful Easter brunch or a comforting afternoon treat. These delicious dishes are sure to become a family favorite!
Ingredients:
For the Buns:
- 1 cup warm plant-based milk (soy, almond, or oat work well)
- 2 teaspoons active dry yeast
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup raisins (or currants, cranberries, or chopped apricots)
- ¼ cup chopped candied peel (optional)
- ¼ cup vegan butter, melted (or olive oil)
For the Cross:
- ¼ cup all-purpose flour
- 2-3 tablespoons plant-based milk
Instructions:
Getting Started:
- In a large bowl, combine the warm plant-based milk, yeast, and maple syrup. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and your buns will rise beautifully. This is a crucial step for light and fluffy buns!
Making the Dough:
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Add the vanilla extract, flour, salt, cinnamon, nutmeg, and cloves to the yeast mixture. Stir until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
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Stir in the raisins (and candied peel, if using) and melted vegan butter.
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Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
Shaping and Baking the Buns:
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Punch down the dough to release the air. Divide the dough into 12 equal pieces.
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Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper. Leave some space between each bun for rising.
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Cover the buns loosely with plastic wrap and let them rise for another 30 minutes.
Making the Crosses:
- While the buns are rising, prepare the cross topping. In a small bowl, whisk together the flour and plant-based milk until smooth to create a thick paste.
Baking and Finishing:
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Preheat oven to 375°F (190°C).
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Once the buns have risen, use a knife or piping bag to pipe crosses onto the top of each bun.
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Bake for 20-25 minutes, or until golden brown. Let cool on a wire rack before serving.
Tips for Perfect Vegan Hot Cross Buns:
- Use fresh yeast for the best results.
- Don't over-knead the dough, or the buns will be tough.
- If you don't have candied peel, you can omit it or use dried fruit instead.
- For a richer flavor, use a combination of plant-based milks.
- These healthy meals are even better the next day! Store leftover buns in an airtight container at room temperature.
Variations:
- Add spices like cardamom or ginger for a unique flavor twist.
- Swap the raisins for other dried fruits like cranberries or apricots.
- Glaze the buns with a simple vegan icing after baking.
Nutritional Information (per bun, approximate):
- Calories: Approximately 250
- Protein: 5g
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
These easy recipes offer a delicious and healthy Easter treat, perfect for sharing with friends and family. Enjoy!