How To Make Vegan Hot Cross Buns


It isn’t Easter until we have eaten our weight in hot cross buns! This vegan twist on the Easter classic will take your boozy brunch to a whole new level - even if you enjoy it at home with your mates on Facetime.

Best enjoyed warm with lots of butter, vegan or otherwise. We challenge you to stop at one! An eggs-cellent treat for Easter.


For the buns:
300ml cup unsweetened mylk - almond works a treat, but cashew, macadamia, soy and oat are also good options
250g/2 cup strong white bread flour
250g/2 cup all-purpose/plain flour - plus extra for dusting
50g apple sauce
7g sachet yeast
50 g/‚Öď cup raw sugar
heaped tsp ground cinnamon
heaped tsp allspice
1 navel orange, zested


100 g/‚Öď cup sultanas or raisins
30 ml / 2 tbsp olive oil, plus extra for coating
¬Ĺ tsp salt

For the cross:
3 tbsp all-purpose/plain flour
60 ml / ¬ľ cup water

For the glaze:
Fruit jam - apricot or orange marmalade are good options
1 tbsp of water


  1. Pour the mylk into a medium-sized saucepan over a medium heat. Once simmering remove and set aside to cool.
  2. Mix the flour, yeast, sugar, sultanas/raisins, orange zest, salt and spices in a large mixing bowl. Make a well in the centre and pour in the lukewarm (not hot and not cold) mylk, olive oil, and applesauce and mix well together. When the dough is about to come together. Tip out of the bowl onto a lightly floured surface. 
  3. Knead the dough until smooth and elastic - about 5-7mins. Shape into a ball and place in a lightly oiled the mixing bowl. Cover with a tea towel and leave in a warm place -- not too warm - until it has doubled in size - about 1 hour.
  4. Turn the dough out of the bowl when it has risen enough and punch out the air gently - don’t batter it! Divide into 12 equal pieces, maybe using a weighing scale for accuracy. Roll those pieces into a ball and arrange on a baking tray lined with baking paper. Leave about an inch/2cm between each. Brush with some olive oil, cover again and leave until they have doubled in size, about an hour again.
  5. Pre-heat over to 200¬į C and make the cross.
  6. In a small bowl combine the flour and water to make a thick paste - you may need more/less water add as required. Remember you can always add more, you cannot take it away. Spoon into a piping bag, or sandwich bag with the corner cut off or equivalent and pipe the crosses onto the buns.
  7. Bake your buns for 15-20 mins in the oven or until golden brown.
  8. Make the glaze by heating the jam and water in a small saucepan over low heat until combined and syrupy.
  9. When the buns are ready, remove from the oven and place on a wire rack. Brush immediately with the glaze. Now try to resist as you wait for them to cool down a little before eating.



Looking for the perfect wine pairing? Look no further:


You don’t want to overload the sweetness, so opt for a dry, savoury Rosé. The savoury flavours will match the sweetness of the plump sultanas and the spice from the cinnamon in the bun. Check out our range here.

Sparkling wine

The yeasty characters in Champagne and sparkling wine are the perfect match for the fruity spicey notes in hot cross buns. Our CheerFUL Organic Sparkling box contains three delightful drops that would pair beautifully with your buns. Check it out here.

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