• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan hot cross buns

April 7, 2017 by Duncan - 39

baking, bread, buns, easter, yeastgo to recipe

go to recipe

vegan hot cross buns glazing

When I used to live in the UK, I never had time to make my own hot cross buns. I used to rely on the ones that you used to get in a packet of six at the supermarket which were overly sweet and tasted of stale flour and preservatives. I guess I shouldn’t be surprised that a bread product that keeps for at least a week isn’t going to be particularly delicious to eat, and it put me off hot cross buns in general. For a while at least…

This Easter I decided to set this right and bake some vegan hot cross buns that were fresh AND delicious. Traditionally, hot cross buns will contain eggs, milk and butter, so I replaced the egg with some applesauce (which makes them taste light and fragrant), the milk with almond milk and the butter with a little extra olive oil. The results were fantastic and there is no way that a non-vegan would ever know that these beauties contained no dairy products.

I decided to break from the tradition of putting a cross on the buns, even though I realised a cross is a lot easier than many other shapes, as you can just drag the piping bag across a whole row at once. Doing a ‘V’ (to stand for vegan) required a little bit more time and individual care. I thought that this would be a useful decoration if you were bringing your hot cross buns to an Easter party and wanted it to be clear which ones were the vegan ones. Or you could just say “the ones that are really, really fluffy and delicious” 😉 .

PS: If you make my vegan hot cross buns, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan hot cross buns decorating

vegan hot cross buns glaze

vegan hot cross buns close

vegan hot cross buns

vegan hot cross buns breakfast

4.82 from 11 votes
Print
  • makes: 12
  • prep: 30 min
  • cooking: 20 min

Ingredients

HOT CROSS BUNS

  • 250g / 2 cups strong / bread flour
  • 250g / 2 cups all purpose flour
  • 1½ tsp salt
  • 7 g / 2¼ tsp instant dried yeast
  • 50 g / 2 oz caster sugar
  • 1 tsp cinnamon, mixed spice or allspice
  • 100 g / 3.5 oz raisins / sultanas
  • 50 g / 2 oz of applesauce
  • zest of 1 orange
  • 125 ml / ½ cup + 1 tsp plant milk (we used homemade almond milk)
  • 125 ml / ½ cup + 1 tsp lukewarm water
  • 30 ml / 2 tbsp olive oil, plus extra for coating

HOT CROSS BUN ‘CROSS’

  • 45 g / 3 tbsp all purpose flour
  • 60 ml / ¼ cup water

GLAZE

  • 1 tbsp of apricot jam or orange marmalade
  • 1 tbsp of water

Method

  1. Mix the flour, salt, yeast, sugar, cinnamon or allspice, raisins, applesauce and orange zest in a large mixing bowl.
  2. Pour in the lukewarm (not cold!) water and plant milk and stir everything together with a wooden spoon. Then add the olive oil and combine.
  3. When the mixture has mostly stuck together turn the mixture out on to a work surface. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes. See this recipe for photos on how to knead if you’re unsure.
  4. When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Leave it in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size).
  5. Empty the dough out on to a work surface and push the air out with your fingertips.
  6. Split the dough into twelve equal parts – best to use kitchen scales here.
  7. I tend to shape my rolls by spinning the roll in a circle and tucking dough underneath until you are left with a smooth sphere of dough with the dough bunched up underneath.
  8. Pre-heat the oven to 200° C / 390° F. Lay the dough balls out on an olive oil-greased baking tray in a 3×4 grid so that they just touch each other (they will merge with each other as they expand during proving). Cover with cling film and leave for 30-60 minutes or until they have doubled in size.

HOT CROSS BUN ‘CROSS’

  1. Mix the all purpose flour and water in a small bowl until you have a mixture that is claggy and gluey.
  2. Put the flour / water mixture in a piping bag (or plastic bag with the corner cut off) and pipe crosses (or whatever letters or designs you like!) on each of the buns.
  3. Place the buns in the oven for 15-20 minutes until the buns are golden.

GLAZE

  1. While the buns are cooking mix the water with the jam in a small saucepan on low heat until the jam is diluted ready for glazing.
  2. Glaze the buns as soon as they are out of the oven until they are lovely and shiny then place them on a wire rack to cool.
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
vegan rigatoni pan
Previous:
Vegan rigatoni with saffron, capers and tomatoes
Next post:
Oyster mushroom stir-fry
oyster mushroom stir fry portion

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Duncan. He is the "technical nerd" and baking department of Lazy Cat Kitchen. You can read about his journey into food blogging here, his other passion running here. You can also find him on Twitter.

You may also like

cinnamon raisin bagels brekkie

Cinnamon and raisin bagels

vegan chocolate walnut challah cross section

Chocolate and walnut vegan challah

brioche serving suggestion

Fluffy vegan brioche buns

vegan jagodzianki blueberry bunscut open

Vegan jagodzianki – Polish blueberry buns

    Comments

    Leave a comment

  1. Hanne says

    April 9, 2017 at 8:05 pm

    Oh how pretty! To tell the truth I never tasted Hot Cross buns in my pre-vegan days. So yours will be my first.
    I was wondering what is blooming on the hillsides in Greece right now and your little bouquet answered a few questions. The mallow is just charming. There is a wonderful soup that the beduin used to feed us made from fresh foraged mallow leaves and dried goat cheese.
    Enjoy your Easter -Hanne

    Reply
    • Ania says

      April 10, 2017 at 3:44 pm

      Thanks so much, Hanne! I was never a fan of shop-bought hot cross buns, but homemade ones have converted me totally. Yes, Greece is wonderful right now, it’s been a rainy winter so the island is really green and full of gorgeous wild flowers everywhere. Have a lovely Easter too, if you celebrate it! Ania

      Reply
  2. Brandon says

    April 11, 2017 at 8:51 pm

    Hey thanks for the great recipe, I don’t understand the timing though.
    It says preparation time 20 minutes yet it needs to sit for like 2 hours. Currently making them and this is taking a lot longer than initially anticipated. Beginner at baking.

    Reply
    • Duncan says

      April 11, 2017 at 9:44 pm

      Hi Brandon,

      We only count non-passive preparation time in our timings. As proving is time when the bread is just lying there (and you can get on with other things) we don’t include it in the preparation time. This is consistent with what most food websites do. BTW Whenever you are baking you are almost always going to have to prove the dough at least twice for a period of 30-60 minutes each time. This applies whether you are making white rolls, sourdough, hot cross buns, foccaccia or bagels. I never attempt baking unless I have a good clear 3 hours ahead of me. And generally try and make sure there is some cricket on to watch while the dough is proving.

      Hope that helps!

      Cheers,

      Duncan

      Reply
  3. Hannah says

    April 12, 2017 at 2:26 pm

    I just made these, they are phenomenal! I am sure I will make these many more times. Hi from New Zealand.

    Reply
    • Duncan says

      April 12, 2017 at 3:20 pm

      I’m so glad you like them! I’m going to make another batch on the weekend I loved them so much…

      Reply
  4. Mark says

    April 13, 2017 at 9:08 am

    Just made a batch. Excellent. Used raspberry jam for glaze as it was all I had to hand. Also microwaved jam/ water mix in small bowl, think this is an easy way to go, worked a treat.
    Thanks.

    Reply
    • Duncan says

      April 13, 2017 at 10:57 am

      Awesome news Mark! Yeah, nothing beats freshly made hot cross buns, I’m making them again on Saturday and I can’t wait…

      Reply
  5. Christy says

    April 15, 2017 at 8:35 pm

    Will these turn out OK without the raisins? My family will not try them if they have raisins ….

    Reply
    • Ania says

      April 16, 2017 at 1:58 pm

      Hi Christy,

      Yes, they will, no problem! You can always substitute them for dried cranberries or even chocolate chips 🙂 Hope that helps! Ania

      Reply
      • Christy says

        April 16, 2017 at 2:29 pm

        Thank you so much!!

        Reply
  6. Claire Hawkins says

    February 15, 2018 at 3:03 pm

    I am craving hot cross buns now I’ve seen this recipe, but want to know if these would work out ok if I used gluten free bread flour and just didn’t knead the dough, due to no gluten. I am tempted just to try it and see. Has anyone already had a go at this? If so how do they turn out?

    Reply
    • Ania says

      February 16, 2018 at 12:42 am

      Hi Claire,

      I am sorry but I’m not confident that these would work just as well with a gluten-free flour. Gluten is needed in bread and rolls to give them texture and chewiness. I think you might be better off finding a specific recipe that calls for gluten-free flour. Ania

      Reply
  7. Jan says

    March 19, 2018 at 9:58 pm

    Hi ho!
    Love these so much THANK YOU for all your delicious recipes, I often recommend your page to guests and pupils but have meant to say in the past why buy the Applesauce (I note the one you link to has HFCS in it..really NOT healthy!) and Applesauce is so so soo easy to make! Maybe you could amend and link to a homemade applesauce <3 (Just a suggestion)
    Thanks again! (I have just shared with a pupil who wanted a good recipe for her newly vegan sister <3 )

    Reply
    • Ania says

      March 20, 2018 at 12:13 am

      Hi Jan,

      I agree with you and I also prefer to make my own apple sauce, but we try to make the recipes as accessible as possible and a lot of people prefer to simply buy a jar of it on their way back from work, for example. I double-checked and the apple sauce this recipe links out to is 100% unsweetened apple sauce from organic apples so I don’t see any issue here. Hope that clarifies! Cheers! Ania

      Reply
  8. Jan says

    March 22, 2018 at 7:17 am

    Cool but when I hit your link and scroll down to the Important Information section and look at the ingredients- it says this (I copied and pasted)

    Apples, High Fructose Corn Syrup, Water, Ascorbic Acid (Vitamin C).

    Thats why I was surprised you’d suggest this brand. Other than that I understand! Convenience is fab!

    Reply
    • Ania says

      March 22, 2018 at 2:04 pm

      Thanks, Jan! I had no idea, it links to an organic, 100% apple brand from the UK, not sure why a different one is showing up for you – we will look into it and correct if we can! Ania

      Reply
  9. Jes says

    March 27, 2018 at 4:09 am

    I made these last year and loved them!!
    Last year, however, I had more time to dedicate to baking. Is there a maximum time we should allow for proving? i.e. could I leave the dough to rise in the fridge or on the counter overnight, and then bake them in the morning? If so, would you recommend fridge or counter? Hoping to make these for Good Friday. Thanks in advance!

    Reply
    • Ania says

      March 27, 2018 at 11:34 am

      Thanks, Jess! We are delighted to hear that! We don’t typically refrigerate the dough (it definitely should not be left on the counter as far as I know) apart from pizza dough, but it can be done for all dough apparently. This is what I found online: “All doughs can be refrigerated. Chilling dough slows the activity of the yeast, but it does not stop it completely. For this reason, it is necessary to punch down the dough a few times over the first few hours it is in the refrigerator. Once the dough has completely cooled, it needs to be punched down only once every 24 hours. A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours.” Hope that helps! Ania

      Reply
  10. Moni says

    March 29, 2018 at 8:08 am

    Hi Ania, thank you for the recipe. They turned out exceptionally! No sugar, double amount of homemade apple sauce, spelt flour instead of all purpose, less sultanas… so delectable! And almost gone! 🙂 I should also mention that I’ve never eaten hot cross buns before, neither store-bought nor homemade! Haha! Happy Easter from Down Under!

    Reply
    • Ania says

      March 29, 2018 at 2:50 pm

      That’s great to hear although it feels like we should only get half the credit 😉 Great work!! We are very pleased that we inspired you to try something new. Ania

      Reply
  11. Emily Frank says

    March 31, 2018 at 10:01 pm

    Made these again this year! They’re cooking now. Thank you!

    Reply
    • Ania says

      March 31, 2018 at 11:44 pm

      Our pleasure, Emily! 🙂 Ania

      Reply
  12. Lauri says

    March 31, 2018 at 11:11 pm

    Great recipe! I made a couple changes: orange juice in place of orange zest, and omitted the oil to make them fat free. I would also suggest to anyone making this (especially if the flour is measured by cup instead of weight) that you do not put in all the flour at the beginning. Leave one cup to add gradually while kneading, as it turned out I did not need the last 1/2 cup at all. A friend who tried the recipe as written had a more dry result. I will make these again!

    Reply
    • Ania says

      March 31, 2018 at 11:45 pm

      Thanks, Lauri. I’m glad they turned out well. Ania

      Reply
  13. Patricia says

    April 8, 2018 at 3:20 pm

    Being a new transplant to the UK, hotcross buns was a new food item to me. To my Brit husband, step son and extended family, this was a beloved treat. As such, I just had to find a vegan recipe that would appeal to these bun lovers. This recipe did it! Easy to follow and produce, two things I love, but all useless without…taste. The boys loved them as did other hotcross bun lovers in my little village. A perfect amount of sweet, but not overly so, fluffy, and oh so gloriously pretty and presentable once glazed.

    I highly recommend this recipe.

    Reply
    • Ania says

      April 10, 2018 at 8:14 pm

      That’s such a compliment, Patricia! Thank you so much for your kind words! Ania

      Reply
  14. Frances says

    April 20, 2019 at 9:04 pm

    I made these for Good Friday yesterday and they were perfect. My only changes were to use whole wheat flour, date sugar, and rapid rise yeast (because I’m impatient/ don’t plan ahead), and to add 1/4 tsp each nutmeg and cloves. I did have to add a bit more liquid, presumably due to the date sugar.

    Reply
    • Ania says

      April 21, 2019 at 9:15 pm

      That’s great to hear, Frances. I suspect that extra liquid needed was due to the fact that you used wholewheat flour. I’m glad they turned out well. x Ania

      Reply
  15. lillian says

    April 21, 2019 at 9:17 am

    I’ve never had hot cross buns and have always wanted to make them. Well, I just made these, and they came out fantastic! I just love the glaze on top. What a winner of a recipe 😃

    Reply
    • Ania says

      April 21, 2019 at 9:16 pm

      Thanks so much, Lillian! I’m so pleased to hear that they were a success! x Ania

      Reply
  16. Tilly Wightman says

    April 2, 2020 at 6:41 pm

    Will this work with coconut sugar!? ☺️

    Reply
    • Ania says

      April 3, 2020 at 10:25 pm

      Hi Tilly,

      Sure, I don’t see why not. Hope you’ll enjoy them! x Ania

      Reply
  17. Miranda says

    April 9, 2020 at 9:27 am

    Surely it’s mixed spice, not allspice? Just confirming before I get started!

    Reply
    • Ania says

      April 9, 2020 at 1:43 pm

      Hi Miranda,

      Both mixed spice and allspice can be used. Mixed spice contains large amount of allspice actually. Feel free to use whichever combination you find most appealing. Good luck! Ania

      Reply
  18. Eileen says

    April 11, 2020 at 3:23 pm

    These hot cross buns look fantastic! My husband is from England and my daughter and I want to make these for Easter. I don’t have any bread flour and can’t get any at this time because all the stores are out of it. Can I use 4 cups all purpose for the whole recipe? Would they still turn out?
    Thanks!! Happy Easter

    Reply
    • Ania says

      April 11, 2020 at 4:29 pm

      Hi Eileen,

      Yes, absolutely you can, they will simply be a bit softer, more cake-like, but still delicious. I actually came to prefer making them with all purpose flour myself. Good luck, I hope you and your family will enjoy them! x Ania

      Reply
  19. Heather says

    April 1, 2021 at 10:56 pm

    Hi, I only have active dry yeast, how much would I use instead of instant yeast in this recipe?

    Reply
    • Ania says

      April 2, 2021 at 1:36 pm

      Hi Heather,

      The amount will be slightly more, most sources say add 25% more so it will be approximately 2¾ tsp in this case. The main difference is that you will need to activate it in the portion of the liquid allocated for this recipe first – which I am sure you are aware of but just in case. Hope this helps! Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on insta

On the blog a simple #midweek recipe for #zucchini On the blog a simple #midweek recipe for #zucchinipasta that was born out of too many zucchinis in my fridge and an encounter with a fussy toddler 🤣 Easy to make, full of flavour and can be made #oilfree if that's your jam, enjoy 🤗#recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com for the latest recipe!#whatsfordinner #veganfoodporn #veganfoodshare #eatplants #eatplantsnotfriends #eatmoreplants #eatvegan #meatless #zucchinirecipes #zucchini #easyplantbasedmeals #plantbasedfood #plantbaseddiet #plantbasedrecipes #glutenfreevegan #easyveganfood #easyveganrecipes #pasta #veganpasta #midweekdinner
Shooting a new green recipe for you today, but in Shooting a new green recipe for you today,  but in the meantime here is a reminder that's this #vegan #greenthaicurry isn't hard to make and it's perfect for this transition between winter ❄️ and spring 🌱. And while you are at it, add some blitzed spinach in at the end for colour and extra plant goodness 👌#recipe link in my bio 👈 or Google 'vegan Thai green curry lazy cat kitchen' 😸#veganrecipe #veganrecipes #whatsfordinner #vegancurry #plantbased #eatmoreplants #eatvegan #govegan #ditchdairy #easyveganrecipe #vegancommunity #veganfoodshare #glutenfreevegan #vegantasty #veganfood #midweekmeals #healthyfood
Running a #foodblog when you have an insatiable #s Running a #foodblog when you have an insatiable #sweettooth is like being an alcoholic in charge of a bar! I did so well without any sweet treats for a week and then recipe testing happened and I am back at square one 🙄 Trying to distract myself with #vegannoodles...but the new recipe is banging, hopefully with you before the weekend...recipe link in my bio 👈 or Google 'vegan yaki udon lazy cat kitchen' 😸#whatsfordinner #easyvegan #veganfood #veganfoodporn #meatfree #meatlessmonday #meatless #veganfood #veganfoodblog #easyveganrecipe #veganfoodshare #plantbasedfood #eatvegan #eatmoreplants #plantbased #veganasianfood #asianfood #noodles #yakiudon
On the blog a simple #speltflour #vegangalette wit On the blog a simple #speltflour #vegangalette with #zucchini, herbs and #dukkah 🌱 that's perfect for garden gatherings in the #spring sunshine 🌞 easy and quick to make and delicious 👌recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easyrecipes #easyveganrecipes #easyvegan #veganrecipes #veganfood #springiscoming #galette #veganpicnic #zucchinirecipes #plantbased #plantbasedfood #dairyfree #weekendbaking #savoury #veganrecipes #veganfoodporn #easyveganrecipe #springfood #vegancommunity
#vegangyros with roasted #jackfruit created when I #vegangyros with roasted #jackfruit created when I lived in Greece 🇬🇷recipe link in my bio 👈 or Google 'vegan gyros lazy cat kitchen'#whatsfordinner #vegangyro #jackfruitrecipes #jackfruit #bestofvegan #plantbasedfood #plantbased #plantbasedeats #easyveganrecipe #easyveganfood #veganfood #veganfoodshare #vegangreekfood #meatless #veganaf #healthier #healthierchoices #vegancomfortfood #eatplants #plantbasedeating #veganrecipeshare #midweekmeals
Signing off with a delightfully creamy and super e Signing off with a delightfully creamy and super easy to make - a few vegan staples is all you need - #veganlemoncheesecake 😋 I'm not even in the lemon 🍋 camp myself and I love it! #glutenfree version included. Enjoy and #happyeaster 🐣recipe in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com and grab the latest post!#vegantreats #vegandessert #vegandesserts #bakedcheesecake #veganbaking #vegantreat #veganeaster #glutenfreevegan #easyveganrecipe #easyveganrecipes #veganfood #vegansweets #vegancake #plantbasedfood #plantbasedeats #veganfoodshare #veganfoodsharing #lemondessert
For the #greekfood aficionados amongst you, I have For the #greekfood aficionados amongst you, I have another #Easter worthy #greekrecipe for you. Yes, that's right, it's #veganspanakopita - world famous spinach pie made #vegan, with two different filling options. It can be made gluten-free too if you use GF phyllo, which I've seen around.recipe link in my bio 👈 or Google 'vegan spanakopita lazy cat kitchen'#eastermeal #easterfood #greekvegan #veganfoodlovers #veganfoodshare #plantbasedeats #plantbased #plantbasedeating #dairyfree #whatveganseat #vegancommunity #veganpie #vegangree #comfortfood #veganaf #vegetarianrecipes #veganrecipes
How about a Greek inspired #eastermeal? On the blo How about a Greek inspired #eastermeal? On the blog, totally irresistible #veganpastitsio aka #greeklasagna inspired by the countless ones I ate when living in #greece 🇬🇷 (before going vegan)! Not difficult to make and guaranteed to please both #vegan + non-vegan guests alike! Kaliorexi! 🤗😘recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest post!#pastitsio #vegangreekfood #vegangreece #meatless #plantbased #whatveganseat #whatfatveganseat #veganeaster #eatrealfood #eatplants #vegancomfortfood #veganfoodshare #vegancommunity #plantbasedfood #plantbasedeating #plantbasedeats #vegetarianrecipes #veganaf #healthier #healthierchoices
I'm shooting an exciting new recipe for you today I'm shooting an exciting new recipe for you today (cannot wait to share!) but in the meantime, how about a thick slice of this #healthier #vegancarrotcake with some extra frosting 🤤? It's deliciously moist, fragrant with spices and topped with silky #cashewfrosting. Gimme!! 😮 (#oilfree and #refinedsugarfree)recipe link in my bio 👈 or Google 'healthy carrot cake lazy cat kitchen' 🥕#refinedsugarfreetreats #veganeaster #veganbaking #vegandesserts #vegandessert #healthierchoices #healthydessert #veganfoodblogger #veganfood #veganfoodshare #whatveganseat #Easter #egglesscake #vegantreats #plantbased #dairyfree #easyveganrecipe #vegansweets
Load More… Follow on Instagram
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2021 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object