Vegan Hot Cross Buns

Place the raisins and mixed peel in a small bowl, and cover with a little water. This will soften them and help them to be incorporated easily into the dough when kneading.
Add the yeast to the warm milk and leave to activate for about 5-10 minutes
In a jug, whisk together the yogurt, vanilla extract and apple cider vinegar.
In a large bowl, mix together the flour, lemon zest, sugar, spices and salt with the activated yeast.
Pour in the whisked yogurt mixture, and, using wooden spoon or electric mixer, start beating in the softened vegan butter, dropping it in by tablespoonsful.
Leave the dough to rest for 10 minutes.
Drain the raisins and mixed peel, then knead into the dough until fully mixed, continuing to knead for 5 minutes or until the dough is soft and smooth. You may need to add a little more flour if the dough still seems sticky.
Place mixture in a lightly oiled bowl, cover and leave to rise for 2 hours or until doubled in size.
Knock down the dough and divide into 9 equal sized balls. I weigh the total dough first, then divide by 9 to work out how much they each should weigh.
Place the balls, very closely together on your lightly oiled baking tray, cover and leave to rise for another 30 minutes.
Preheat oven to 220c.
If you want to make the cross, whisk together the 75g flour with the water until you get a thick, smooth paste. Pour into a piping bag and pipe a cross on each bun.
Bake for about 30 minutes until golden brown.
Once baked, remove from the oven and brush immediately with the warm apricot jam to glaze, return to the oven for 2 more minutes to set the glaze.

Equipment

Ingredients

For the cross (optional)

Glaze

Instructions

Vegan Hot Cross Buns

Equipment

Ingredients

For the cross (optional)

Glaze

Instructions

Did You Make This Recipe?