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Hot Cross Buns

Course Breakfast, Dessert, Snack
Keyword hot cross buns, plant based, recipe, vegan

Ingredients

Buns

  • 2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm non-dairy milk
  • 1 tablespoon date sugar
  • 6 tablespoons water
  • 2 tablespoons milled flax seed
  • 3 cups whole wheat flour
  • 1/2 cup date sugar
  • 2 teaspoons fresh or dried orange zest
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup currants or raisins

Glaze

  • 1/4 cup date syrup

Frosting

  • 1/4 cup raw cashews
  • 1/4 cup water

Instructions

Buns

  • In a large bowl or stand mixer, whisk together yeast, 1 tablespoon date sugar, and non-dairy milk. Set aside.
  • In a small bowl, whisk together water and milled flax seed. Set aside.
  • In a medium bowl, whisk together remaining bun ingredients, except currants or raisins.
  • By now, the yeast mixture should be nice and bubbly. Add the flax seed mixture.
  • Start adding the flour mixture a spoonful at a time, until it is all incorporated.
  • If kneading by hand, knead for 10 minutes. If using a stand mixer, knead for 5 minutes.
  • Cover and let sit to rise in a warm place, until doubled in size (1-2 hours).
  • Punch down and let sit for 4 minutes.
  • Divide into 16 balls and place on a baking sheet.
  • Cover and let rise again until doubled again (30-40 minutes).
  • Preheat oven to 400 degrees F.
  • Deeply score the top of each bun with a sharp knife or razor blade in the shape of a cross.
  • Bake for 10-12 minutes, or until the buns are lightly browned.
  • As soon as the buns are out of the oven, glaze with date syrup.
  • Let buns cool completely on a wire rack.
  • Meanwhile, combine raw cashews and water for the frosting in a high speed blender until smooth. Let the cashews soak in the water for about 1/2 hour if you have a regular blender.
  • Pipe the frosting into the crosses on the buns.