Vegan Hot Cross Buns

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    Vegan Hot Cross Buns

    When I’ve made hot cross buns before it was always my pre-vegan days (the dark days!), so I’ve always used traditional ingredients – eggs, butter, milk. This time, I wanted to infuse some plant-based ingredients and see if I could make these little guys vegan. Well, turns out, you can!

    I’ve used yeast to make many recipes before. Almost always, and I repeat always, the yeast almost never bloomed. One time, I emptied out six bowls of wasted yeast and warm water because all of the yeast had died. I just didn’t understand. I was following everything the internet told me to do. I made sure the liquid temperature was just right. I even made sure to not touch or disturb the yeast while it went to work. Still nothing. Well, it just so happens that the yeast we had recently ran out so my husband went to Costco and picked up a bulk bag of Red Star active dry yeast. So, I used it and to my amazement, the yeast bloomed! Actually, it not only bloomed, but it was frothy and grew and grew and grew. In my amazement, I quickly called my husband to tell him about the good news. He went on to tell me that the bulk yeast we previously had was probably more than 8 years old. That’s longer than we’ve been together.

    Lesson learned today – always, always, check products’ expiration date. If there was an emoticon rolling it’s eyes and sighing loudly, I would insert it here.

    If you have a couple of hours to spend on a recipe, I recommend making these for Easter. They’re really easy and fun to make! Best of all, they incorporate plant-based ingredients.

    Print Recipe
    Vegan Hot Cross Buns Yum
    Vegan Hot Cross Buns
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Prep Time 75 minutes
    Cook Time 20 minutes
    Servings
    buns
    Ingredients
    For the cross icing
    For the wash
    Prep Time 75 minutes
    Cook Time 20 minutes
    Servings
    buns
    Ingredients
    For the cross icing
    For the wash
    Vegan Hot Cross Buns
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Combine the 1 cup water and coconut milk in a pan and heat for 30 seconds. It should be warm to the touch but not hot. If it is, let it cool down. Add the sugar and yeast and gently mix the yeast and sugar to combine. Set aside for 10 minutes to allow it to bloom.
    2. In a large bowl, combine the flour, salt, all spice, orange zest and cinnamon. Sift together. Add the vegan butter and mix it into the flour mixture with your fingers, leaving pea-sized chunks in the dough. Mix in raisins and yeast mixture. With a spatula, mix and form dough ball. You may need to add some more flour if the dough is too wet. Cover the dough with plastic wrap and let rest in a warm, dry area for at least 40 minutes.
    3. Preheat oven to 355.
    4. Once the dough has rested, separate into 12 buns and place in baking pan. Cover tightly and let the buns rest for an additional 15 minutes.
    5. In a small pot, heat sugar and water and brush it onto the tops of the buns.
    6. Bake in oven for 15-20 minutes or until the buns become slightly browned.
    7. In a small bowl, combine lemon juice and powdered sugar. Put into a small piping bag and set aside.
    8. Remove from oven and pipe crosses onto the buns. Let cool slightly before eating.

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