This is the first year I’ve actually made Hot Cross Buns at home. Since I watched The Great British Bake Off last month, I’ve been into all the British baked goods and I tried to recreate some vegan versions at home.
I love Easter in Berlin and its 4 day weekend. This year, the weekend involved lots of baking, relaxing and sleeping in, wandering around the city and meeting up with friends, enjoying my favourite food spots and a big spring cleaning at home. I feel refreshed.
Even if I never really celebrated Easter the traditional way, I thought that these Vegan Hot Cross Buns would be worth sharing with you. They’re light, fluffy and delightful. Noam and I had them for our afternoon tea with some margarine and jam. Simple and delicious!
I hope you’ll enjoy this recipe and that you had a lovely Easter weekend.
If you make my Vegan Hot Cross Buns don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations! Also, let me know how you would eat these buns: with jam or would you be more creative?
- 4 cups strong white flour, 500 g
- 1/4 cup caster sugar, 50 g
- 1 packet of yeast, 7 g
- zest of 1 unwaxed lemon
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- pinch of salt
- 2/3 cup dried cranberries (or sultanas)*, 75 g
- 1/8 cup margarine, 30 g
- 1 egg replacement: 2 tbsp water + 1 tbsp oil + 2 tsp baking powder
- 1 cup plant based milk, I used oat, 250 ml
- 3/4 cup flour, 75 g
- 1/3 cup + 1 tbsp water, 100 ml
- 3 tbsp jam (I used rhubarb but apricot is also great)
- 1 tbsp water
Mix the flour, salt, yeast, sugar, spices, zest, cranberries and egg replacement in a mixing bowl.
Pour the plant based milk and add the margarine (both at room temperature) and stir everything together with a wooden spoon.
When the mixture is mostly holding together turn the mixture out on to a work surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface.
Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
Pre-heat the oven to 200° C / 390° F.
To make the cross
Mix the flour with water, adding the water one tablespoon at a time, so that you add just enough for a thick paste.
Spoon into a piping bag and pipe crosses on each bun.
Bake for 15-20 minutes on the middle shelf of the oven, or until golden.
For the Glaze
While the buns are baking, gently heat the jam with a bit of water in a small saucepan on low heat.
While the jam is still warm, brush over the top of the warm buns and leave to cool.
*The original recipe for hot cross buns calls for sultanas but as I don't like them I switched for dried cranberries.