When you’re following an egg- and dairy-free diet, certain classic treats can seem out of reach. Well, I’ve got good news: these vegan hot cross buns are delicious, easy and totally free from eggs or dairy.

Hot cross buns are spiced buns that are traditionally eaten on Good Friday (a Christian holiday commemorating the crucifixion of Jesus) in England, Ireland, Australia, India, Canada, New Zealand, South African and the United States.

They’re typically made with flour, currants or raisins and spices, and enriched with milk and butter.

Swerving from the traditional a little, my vegan hot cross buns are spiced with cinnamon and ginger and dotted with dried dates and mixed peel to give them bags of warm, Easter flavour.

The crumb is perfectly fluffy and they’re delicious either straight warm from the oven, cool with a cup of tea, or sliced, toasted and slathered with vegan spread.

Honestly, these vegan hot cross buns are the perfect dairy-free and egg-free treat to serve this Easter.

Here’s how to make them. This recipe is adapted from one orignally provided by Flora.

Ingredients

Equipment

Instructions

Put the plant milk and margarine in a small saucepan and gently heat until the margarine has melted. Set aside.

In a large mixing bowl, add the flour, yeast, sugar, salt, cinnamon, ginger and nutmeg.

Whisk gently until evenly combined.

Use a spoon to make a well in the centre of the flour mix.

When the milk and margarine mix is just warm (not hot) pour it into the well.

Stir to a scraggy dough.

Tip the dough onto a floured surface and knead for about 8 minutes until you have a smooth, stretchy dough.

Roll into a ball and place in an oiled bowl.

Cover with a wet tea towel and leave to prove somewhere warm for an hour or until doubled in size.

Tip the dough back onto the floured surface, knead briefly to knock out the air, then press out to a flat circle.

Sprinkle the dates and mixed peel over the dough and press down.

Fold the dough over the fruit like an envelope.

Knead the dough briefly until the fruit is evenly distributed, then place back in the bowl.

Cover with a wet tea towel again and leave to prove for another hour.

Cut the dough into eight equal pieces and roll into balls – they should weigh about 85g each.

Oil the baking tray and place the balls of dough into it, evenly spaced.

Your buns are now ready to prove for a final hour.

This time, you need to cover your tin with plenty of room to allow your buns to expand as they prove. For this, you can:

• cover with oiled clingfilm, folded along the centre to allow space to expand and sealed around the edges to prevent drying, or
• pop the whole tray in a clean “bag for life”, leaving space to prove and folding underneath to prevent drying, or
• stand an upturned tin or plastic box over your tray, which will keep moisture in.

Pop the flour and water in a bowl.

Whisk together to smooth paste and then transfer to a piping bag. Cut a very small hole at the end.

Pipe long lines left to right on your buns and then up and down, creating the classic cross effect.

Pop in the oven and bake for 15-20 minutes until golden brown.

While the buns are still piping got, put the strawberry jam in a small, microwave-safe bowl and zap for about 15 seconds until melted.

Immediately (and carefully) brush the hot jam all over the buns.

Leave until just cool enough to handle, then transfer to a board and enjoy!

These buns are incredible enjoyed freshly baked and still warm. They’re also fantastic toasted and spread with vegan margarine.

How will you enjoy yours?

Pointers, tricks and troubleshooting tips for the perfect vegan hot cross buns

Are vegan hot cross buns easy to make?

They’re super easy to make. You’ll warm your liquids, then mix up the dough in a single bowl, before turning out and kneading.

It’s really easy to knead bread dough. Perhaps the most important thing is to prepare a clean working surface and wash your hands well before you start.

My preferred method of kneading is to use the flat of my hand to push some of the dough along the table to stretch it out just a few inches, before folding it back in on itself and starting again.

As with many things, practice makes perfect – the more you work with dough the more you’ll get a feel for what works and what doesn’t.

Here’s a great video from Bake With Jack that you can follow while you knead in real-time! It should really help you get the hang of it.

The only other skill, really, is patience, as you’ll need to let this recipe prove for a total of three times: once when you first form the dough, a second time after you fold in the fruit, and a final time once you’ve formed your vegan hot cross buns and arranged them in the tray. I promise you, though, it’s all worth it.

Why do I have to knead the dough?

Professional and amateur bakers all over the world have been kneading bread dough – folding it over and over on itself – for thousands of years because it stretches the gluten in the flour, which in turns introduces elasticity and strength to the dough.

Without kneading, the dough would be impossible to stretch out, and it wouldn’t be able to trap the carbon dioxide produced by the yeast in those beautiful little pockets that result in a lovely light cooked structure.

While people may have been kneading dough since antiquity it’s only relatively recently that we have gained a clearer scientific understanding of what’s really going on.

The proteins found in wheat are distributed throughout the flour, but when water is added, these amino acids start to link together into long chains. Kneading the dough help to accelerate this process of linking everything together.-

That’s why no-knead bread usually needs a long time to sit, as leaving it to ferment for many hours will also allow those long chains to form.

How can I make sure my vegan hot cross buns are perfectly cooked?

The traditional way to check if any yeasted bread is cooked is to turn it over and tap on the bottom. If it sounds hollow, your buns are cooked!

Why did vegan hot cross buns turn out dense? Why didn’t my vegan hot cross buns rise?

Dense bread can be the result of a few possible issues.

The main one is failing to knead for long enough. When you first make your dough and you’re ready to knead, set yourself a timer for 8 minutes and be sure to knead until you have a lovely smooth, springy dough.

If you’re sure you kneaded enough, the other issue might be dead yeast. Yeast is a living organism and open packets can die quite quickly, even faster than the Use By date might suggest, and dead yeast can’t do its job in your bread.

To check if your yeast is active, put a little bit in some warm water. If it bubbles, there’s life in it!

Why did my vegan hot cross buns turn out wet or doughy?

Wet or doughy bread is usually a result of either undercooking or adding too much liquid.

Make sure you follow the recipe quantities carefully.

To check if your bread is done, tap on the underside as describe above and listen for a hollow sound.

If you are concerned that the top is cooking faster than the insides of your buns, you can place a little foil over the top to protect them from direct heat while they finish baking.

Remember, while all ovens have a temperature dial, the actual temperature achieved inside the oven during cooking can vary wildly, so use your judgement and keep an eye on your buns, particularly towards the end of the cooking time.

Why did my vegan hot cross buns taste bland?

There’s plenty of spice in this recipe, so your buns shouldn’t taste bland. However, spices have a best before end date, and they can lose flavour over time, particularly once opened and especially if they are stored open or in direct sunlight.

If your spices start to lose their flavour, you can still use them in recipes, you might just need to use your judgement to add a little more.

Can I use different spices in my vegan hot cross buns? Or leave them out?

You can leave out the spices in this recipe, if you like, but they will be more like plain bread instead of boasting that warming spiced flavour that hot cross buns are known for.

You can also experiment with other spice combinations.

Mixed spice is typically made from a combination of cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace – that should help inspire your experiments!

Caution: go gently if it’s your first time experimenting as some spices, such as cloves, are rather strong and a little can go a long way.

Will I need any special equipment to make vegan hot cross buns?

You won’t need any special equipment to make these vegan hot cross buns, just basic kitchen equipment such as a bowl, spoon and tray.

If you have a piping bag to hand, that will come in handy for piping on the crosses, but if you don’t, you can make one with a piece of greaseproof paper.

Where can I buy vegan margarine and plant-based milk?

Dairy-free margarines and milks are now available in all major supermarkets. In some stores, they will sit in the chilled section alongside the dairy milk and butter. In others, they’ll sit in a separate “free from” chilled section.

These days, there are all sorts of options for plant-based alternatives. I really like soya milk, but almond milk, oat milk will work just as well.

If you’re vegan and especially if you have any kind of dairy intolerance or allergy, be sure to check the packaging on each item to be sure it is safely dairy-free.

How can I tell if vegan margarine has gone off?

Like dairy butter or spread, vegan margarine is made primarily from fat, so when it is past its best, it will typically smell and taste rancid. Also look out for Use By dates which, unlike best before dates that act as a guide, should be heeded to the date without exception.

Is this recipe gluten-free?

These vegan hot cross buns are not gluten-free. I have not tried substituting the wheat flour for gluten-free flour. If you do try, please let me know how you get on.

Are vegan hot cross buns keto-friendly?

These hot cross buns have flour as their main ingredient, so are not suitable for a keto diet.

Is this vegan hot cross buns recipe healthy?

As these buns are a bread product, they do not contain much in the way of varied nutrients and so should be enjoyed as an Easter treat as part of a varied and balanced diet.

Are vegan hot cross buns safe to eat while pregnant?

There is nothing in this recipe for vegan hot cross buns that should present a risk to pregnant women.

However, you should always seek advice from your health professional. The NHS also has a well-maintained resource on foods to avoid during pregnancy.

What goes well with vegan hot cross buns?

These buns are lovely on their own with a cup of tea or coffee. They’re also wonderful sliced, toasted and spread with vegan margarine.

For an extra indulgent treat, you could add a little jam or chocolate spread. Divine!

Can I make vegan hot cross buns without dates? I haven’t got dates can I use something else?

Typically, hot cross buns are made with currants and mixed peel, but I adore the toffee-like texture and flavour of dates, so that’s why I popped them in this recipe.

If you don’t have dates, you can leave them out, or you can swap them for pretty much any dried fruit you like. How about dried strawberry and apple pieces? Or you could go tropical with pieces of dried pineapple and mango!

I wouldn’t recommend adding fresh fruit, as this could interrupt the rising agents in the dough.

Can I add extra fruit to these vegan hot cross buns?

You can definitely add extra dried fruit to this recipe if you like.

I wouldn’t recommend going any higher than double the recommended weight, or you may find that your vegan hot cross buns don’t rise or hold together very well.

Can I make vegan hot cross buns ahead?

You could make the dough, cover it in the bowl as per the instructions, but then place it in the fridge instead of a warm place. It would still prove and rise, but much more slowly.

In the morning, allow it to come back up to room temperature before continuing with the recipe.

How should I store vegan hot cross buns?

Once your hot cross buns have fully cooled, place them in a ziplock bag or sealed container. Aim to leave as little space for air as possible, to give them the best chance of staying fresh for longer.

Put your container in a cool, dry, dark place. A cupboard in your kitchen or pantry is perfect.

How long do vegan hot cross buns keep?

Properly stored, your vegan hot cross buns should keep in the pantry for up to 5 days.

Can I leave vegan hot cross buns out on the counter?

If you leave your vegan hot cross buns out on the counter, open to the air, they will go hard quite quickly, so it’s best to store them properly (as described above) unless you intend to eat the lot on the day of making!

Can I keep vegan hot cross buns in the refrigerator?

There is no need to put your hot cross buns in the fridge. In fact, bread stored in the fridge actually dries out and goes stale faster than bread kept in a sealed container in the cupboard!

Can I freeze vegan hot cross buns?

You can indeed freeze these hot cross buns.

Wrap each one in a strip of baking paper (this prevents them from sticking together) and place them in a sealed, freezer-safe container or bag.

Aim to leave as little spare space as possible without squashing the rolls – this will help avoid freezer burn.

Place in the freezer and they should keep for up to 6 months.

What is the best way to reheat vegan hot cross buns?

If you would like to enjoy your hot cross buns warm, I recommend slicing and reheating them in the toaster.

You can even toast from frozen, just be careful when handling once toasted as the fruit can become extremely hot.

Can I make this vegan hot cross buns recipe in a different quantity?

If you’d like to make more or fewer buns, no problem! Just click the portion number on the recipe card below (it will say ’12’ by default) and a slider should appear.

Move the slider up and down to alter the quantity. The measurements for all the ingredients will automatically change to suit the quantity chosen.

Bear in mind that a very large quantity in the oven all at once may take longer to bake, whereas a small quantity may bake more quickly.

Can I make an individual vegan hot cross bun?

In theory, you could! Using the above method, adjust the quantity to just ‘1’. The amounts will be very tiny, so you might find it fiddly, but let me know how you get on.

Can I make this recipe in a different shaped tin?

As long as all 12 of your buns fit into the tray with space to prove, you can use any shape you like!

A large round tin could work. You could even freestyle the arrangement of your buns on a flat tray.

Can I make vegan hot cross buns in a stand mixer such as a KitchenAid or Kenwood Mixer?

If you have a kneading attachment, you could use your stand mixer to knead your vegan hot cross bun dough, if you like. It should take about 5-8 minutes.

Can I make vegan hot cross buns using a food processor?

I wouldn’t recommend using a food processor to make the dough in this recipe.

What is the origin of hot cross buns? Where do they get their name from?

Spiced hot cross buns have their roots in England and in the Christian faith. It is thought that they may have been invented as far back as the 14th century by a monk in St Albans.

It is said that the cross piped on to the tops of the buns is there to commemorate Christ’s crucifixion, while the spices signify the spices used to embalm him.

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