Dees Vegan Hot Cross Buns3
Dees Vegan Hot Cross Buns3

Vegan Hot Cross Buns

By Dee, 21st March 2016

Traditional Hot Cross Buns are a delicious part of the Easter feast. Fresh, soft and with a little bit of spice to them, they are a real treat to have over the celebrations and this vegan version of the spring classic is a delicious bake. Egg and dairy free, your whole family and Easter visitors will adore tucking into these beautiful buns

  • Prep: 2 hrs
  • Cook: 24 mins
  • 2 hrs

    24 mins

    2 hrs 24 mins

  • Yields: Makes 8-10 buns

Difficulty rating:


For the buns

300 ml soya milk

60 g vegan butter

300 g flour

200 g brown flour

1 tsp salt

80 g sugar

7 g fast acting yeast

80 g raisins

50 g mixed peel

zest 1 orange

1 tsp cinnamon

For the cross

100 g white flour

2-4 tsp water


1Heat the soya milk and vegan butter together and allow to cool, then add the yeast.

2In a bowl, add the flour, sugar, cinnamon, orange zest and salt make a well in the middle. Add the milk/yeast liquid and mix to form a sticky dough.

3Roll out the dough onto a floured surface and knead for 3-5 minutes. Place in an oiled bowl and let it prove until it’s doubled in size.

4After it’s proved, knead the dough again and add in the mixed peal and raisins and divide into 10-8 rolls and let them double in size again.

5Next get started on the famous cross part of the bun. Add the water and flour together to make a paste. Place in a piping bag or a zip lock bag and cut a small hole on it in.

6When the rolls have doubled in size draw the cross in the top and bake in a preheated oven at 190 degrees for 15-20 minutes until golden brown.