Delicious Easter Vegan Hot Cross Buns Recipe (with sourdough)

vegan hot cross buns
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These Delicious Easter Vegan Hot Cross Buns Recipe (with sourdough) are eaten during Good Friday, I made these hot cross buns vegan to cater to everyone who can’t have dairy and don’t eat eggs. 

I tried recipes using instant dry yeast and also sourdough as a natural leaven and to give it extra flavor. For this hot cross buns do check the notes sections and instructions carefully if using yeast or sourdough.

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A little history, these vegan hot cross buns are topped with a cross sign to commemorate Jesus Christ’s crucifixion in the cross while the spices represent the spices used to embalm His body during His burial.

These hot cross buns can either be topped with a buttercream frosting to make it a little sweet or a  mixture of flour and water. To make it shiny you can brush these buns with maple syrup.

Having these vegan hot cross buns also marks the end of the Lenten season, where traditionally people would usually do fasting or abstinence. In my case, I gave up wine and other alcoholic drinks. 

While traditionally hot cross buns have dried fruits and raisins inside the first time I made it I skip that part. It still came out good because of the spices I added in the mixture of the dough and the lemon zest except that it lacks extra sweetness.

I tried adding whole wheat flour to bread flour to make it extra wholesome, kidding! Just trying it out to make it at least healthier and better because wholemeal or whole wheat flour has higher fiber.

You can also use all-purpose flour, but bread flour is better, I don’t recommend using 3 ½ cups of wholemeal or whole wheat flour alone the texture and taste might be affected.

When adding dried fruits and raisins add them after the first rise then knead again. Making these vegan hot cross buns is super easy as it does not require a lot of time to proof. You can use an electric stand mixer to mix the dough or knead with your hands as I prefer.

I just find kneading bread therapeutic and relaxing at the same time, feeling the bread with your own hands knowing how it changes from being sticky to elastic and shiny makes you feel you know that you can actually make and bake bread.

If you are using active dry yeast know that it has to be proofed first before adding in the flour mixture while instant dry yeast can be added directly to the flour.

But for this recipe I decided to use about  90g of my sourdough discard as natural leaven, I mix it with the liquid mixture before pouring and combining it with the dry mixture. I also kneaded it with my hands, it’s a little tacky at first but eventually will be better after the first rise.

If you don’t plan to bake right away, after kneading put it in an oiled bowl and keep it in the fridge overnight and bake the following day. Just let it rest first for a while about 1-1.5 hours after removing it from the fridge and let it double.

If you are looking for another sourdough discard recipe do check my sourdough  Japanese pancake also known as Okonomiyaki, a flavorful pancake from Japan loaded with vegetables.

vegan hot cross buns
vegan hot cross buns

Vegan Hot Cross Buns

Ingredients

  • 3 cups bread flour or all-purpose flour
  • ½ cup whole wheat flour
  • 2 ¼ tsp instant dry yeast or active dry yeast or 90g sourdough discard
  • ¼ cup brown sugar (option: white sugar)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ? cup oil or melted vegan butter
  • ¾ cups unsweetened dairy-free milk
  • 1 tbsp lemon zest or orange zest
  • 1 tbsp lemon juice (optional)
  • 1 cup raisins

 Trivia: Did you know that the Philippines will celebrate its 500 years of Christianity on April 14, 2021.

Active Dry Yeast Preparation

  • Prepare a ½ cup of lukewarm water and add 1 tsp of sugar mix in a small bowl. Add the active dry yeast and set aside for 10 minutes until it becomes foamy. 
  • The water should not be too hot, if it didn’t get foamy, discard it and make another.
  • Once it’s foamy add this to the liquid mixture.

Sourdough Preparation

  • Use about 90g of discard and added it directly after mixing butter and milk.

Instant Dry Yeast Preparation

If you want to know the difference between active and instant yeast I have written its difference in my vegan challah bread recipe.

  • Add the yeast in the dry mixture preferably away from the salt and sugar to avoid reaction because salt decreases the yeast activity, therefore, making the rise slower.

Cross Mixture with flour

  • Mix 3 tbsp of bread flour or all-purpose flour and 2 tbsp water.
  • Mix together until it becomes thicker, add a little more water to achieve consistency.
  • After the second rise place mixture in a piping bag and create a cross in the dough before baking.

Cross mixture with buttercream frosting

  • Sift 3 cups of icing sugar in a bowl. Then add ¼ cup of vegan butter, 1-2 tbsp unsweetened dairy-free milk, and ¼ cup vegan shortening (optional).
  • Mix all together for about 10 minutes or until desired consistency is achieved.
  • Place in a piping bag and put only after baking and the buns have already cooled.

Vegan Eggwash

  • Mix 1 tbsp of unsweetened dairy-free milk and 1 tbsp of maple syrup and brush on top of the buns to give a shiny finish.

Instructions

  • Mix all dry ingredients. Bread flour, whole wheat flour, cinnamon, nutmeg, and salt.
  • Mix wet ingredients. First, melt butter in a pot and add milk, then add sourdough, lemon zest, and fresh lemon juice and mix. Make sure butter is not too hot but melted.
  • Create a well in the middle of the flour mixture and add wet mixture slowly.
  • Incorporate all ingredients using a wooden spatula or mix by hands. If it’s too sticky add a little flour slowly. Alternatively, you can use an electric mixer to mix the dough for about 10 minutes.
  • Oil a small bowl and put the dough, covered with a towel or clean wrap, and let it proof for an hour or more until it has doubled. It may be longer depending on the weather.
dough of hot cross buns

  • Once it has doubled in size, punch the dough to deflate and knead again for about 5-8 minutes.
  •  Create a rectangular shape and add in dried fruits or raisins and roll the dough to enclose the fillings.
dough topped with raisins

  • Divide them into 10-12 equal parts and place them into your prepared baking tray with a silicone mat or parchment paper.
  • Let it rest for another 30 minutes and cover with a towel or clean wrap. 
  • While waiting for the second rise, preheat the oven to 200?  and create the cross mixture (see above info for mixture). 
  • Also, create the buttercream frosting to be added after the baking process.
  • Just before baking, if using flour cross mixture using a piping bag slowly pipe the flour mixture on top of the dough creating a cross sign then bake for about 20 minutes.
  • Remove from the oven after baking and let it cool.
  • Brush with a mix of maple syrup and milk to give a shine before adding the buttercream frosting.
  • Serve and enjoy.
vegan hot cross buns

Notes

  • For the types of cross mixtures check the details above the instructions.
  • You can use white cane sugar instead of brown sugar.
  • I have tried using soy milk and almond milk for this recipe.
  • When putting the cut doughs in the tray, no need to keep them apart.

Nutrition

This vegan hot cross buns can yield up to 10-12 servings with 232 calories per serving. Total Fat 6.7g | Saturated Fat 2.8g | Cholesterol 8mg | Sodium 132mg | Total Carbohydrate 37.5g | Dietary Fiber 2.2g | Total Sugars 3.8g | Protein 5.1g | Vitamin D 0mcg | Calcium 34mg | Iron 2mg | Potassium 77mg

vegan hot cross buns

Vegan Hot Cross Buns

Delicious vegan hot cross buns commemorate the crucifixion of Christ with the cross on top and the spices used symbolizes the spices used to embalm His body. These buns are eatend during Good Friday.
5 from 17 votes
Prep Time 2 hrs 3 mins
Cook Time 20 mins
Total Time 2 hrs 23 mins
Course Appetizer, Breakfast, Main Course
Cuisine United Kingdom
Servings 10
Calories 232 kcal

Equipment

  • 2 mixing bowls
  • measuring cups and spoons
  • baking tray
  • silicone mat or parchment paper
  • mixer (optional)

Ingredients
  

  • 3 cups bread flour or all-purpose flour
  • ½ cup whole wheat flour
  • 2 ¼ tsp instant dry yeast or active dry yeast or 90g sourdough discard
  • ¼ cup brown sugar (option: white sugar)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ? cup melted vegan butter (option: oil)
  • ¾ cups unsweetened dairy-free milk
  • 1 tbsp lemon zest or orange zest
  • 1 tbsp lemon juice (optional)
  • 1 cup raisins

Instructions
 

  • Mix wet ingredients. First, melt butter in a pot and add milk, then add sourdough, lemon zest, and fresh lemon juice and mix. Make sure butter is not too hot but melted.
  • Create a well in the middle of the flour mixture and add wet mixture slowly.
  • Incorporate all ingredients using a wooden spatula or mix by hands. If it’s too sticky add a little flour slowly. Alternatively, you can use an electric mixer to mix the dough for about 10 minutes.
  • Oil a small bowl and put the dough, covered with a towel or clean wrap, and let it proof for an hour or more until it has doubled. It may be longer depending on the weather.
  • Once it has doubled in size, punch the dough to deflate and knead again for about 5-8 minutes.
    dough of hot cross buns
  • Create a rectangular shape and add in dried fruits or raisins and roll the dough to enclose the fillings.
    dough topped with raisins
  • Divide them into 10-12 equal parts and place them into your prepared baking tray with a silicone mat or parchment paper.
  • Let it rest for another 30 minutes and cover with a towel or clean wrap.
  • While waiting for the second rise, preheat the oven to 200? and create the cross mixture (see above info for mixture).
  • Also, create the buttercream frosting to be added after the baking process.
  • Just before baking, if using flour cross mixture using a piping bag slowly pipe the flour mixture on top of the dough creating a cross sign then bake for about 20 minutes.
  • Remove from the oven after baking and let it cool.
  • Brush with a mix of maple syrup and milk to give a shine before adding the buttercream frosting.
    vegan hot cross buns
  • Serve and enjoy.

Notes

Cross Mixture with flour
  1. Mix 3 tbsp of bread flour or all-purpose flour and 2 tbsp water.
  2. Mix together until it becomes thicker, add a little more water to achieve consistency.
  3. After the second rise place mixture in a piping bag and create a cross in the dough before baking.

 

Cross mixture with buttercream frosting

  1. Sift 3 cups of icing sugar in a bowl. Then add ¼ cup of vegan butter, 1-2 tbsp unsweetened dairy-free milk, and ¼ cup vegan shortening (optional).
  2. Mix all together for about 10 minutes or until desired consistency is achieved.
  3. Place in a piping bag and put only after baking and the buns have already cooled.
 
Vegan Eggwash
  1. Mix 1 tbsp of unsweetened dairy-free milk and 1 tbsp of maple syrup and brush on top of the buns to give a shiny finish.
 
Nutrition
These vegan hot cross buns can yield up to 10-12 servings with 232 calories per serving. Total Fat 6.7g | Saturated Fat 2.8g | Cholesterol 8mg | Sodium 132mg | Total Carbohydrate 37.5g | Dietary Fiber 2.2g | Total Sugars 3.8g | Protein 5.1g | Vitamin D 0mcg | Calcium 34mg | Iron 2mg | Potassium 77mg
 
 
Did you make these vegan hot cross buns? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
 
 
Keyword hot cross buns, Vegan

Nutrition Label Embed 841602 72f16a2675b74fb68425a0427f87904e

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Published by therunningbaker24

A hobbyist by heart. A plantbased runner who enjoys dairy-free baking. I like to run and write on the sideline and recently discovered my fondness of baking and making guilt-free desserts. Just like running I get the same relaxing feeling when I bake.

52 thoughts on “Delicious Easter Vegan Hot Cross Buns Recipe (with sourdough)

  1. These look so delicious! I love the taste of sourdough and the instructions are easy to follow. I will need to give this a try. Thanks for sharing!

  2. 5 stars
    My dad used to make something like this, he used buttercream for the topping. Brings back memories. They look delicious and I think I could actually make them, looks simple enough. I will keep you posted.

  3. Funny enough, I had hot cross buns for breakfast this week and they are so yummy. I didn’t even know the significance of the cross in the buns up until now…Thanks for the little history. Great recipe and thank you for sharing

  4. Jeannie Mañaga Great easy read, great use of the key buzz words to drive traffic to the page. Love how you are informing the reader of the history of the hot cross buns while making it relatable explaining what you have give up for lent! (iv also give up chocolate ??)

  5. These look delicious! I never think to make hot cross buns, but as my daughter doesn’t like the mixed peel found in a lot of shop bought ones I might give your recipe a try. Thank you!

  6. Where I’m from in Jamaica we eat bun and cheese during Easter. I’m shocked that I never considered making them. Your recipe is well written and doesn’t seem too difficult, so I’m hoping to try making them now.

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