Maple and Cinnamon Hot Cross Buns

Maple and Cinnamon Hot Cross Buns

There's nothing like enjoying a warm hot cross bun fresh from the oven and slathered in your favourite dairy-free butter. This vegan hot cross bun recipe ditches egg and dairy for plant-based ingredients, not that anyone would be able to tell! Sweetened with maple syrup and delicately spiced with cinnamon, this classic Easter treat is a must-bake this spring.

Total Time: 4 hours 30 minutes

Servings: 12

Total Time: 4 hours 30 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • 20.833333333333 20.833333333333 ml unsweetened almond milk
  • 4.1666666666667 4.1666666666667 g dairy-free spread
  • 41.666666666667 41.666666666667 g granary bread flour
  • 0.58333333333333 0.58333333333333 g dried yeast
  • 4.1666666666667 4.1666666666667 g maple sugar
  • 12.5 12.5 ml pure Canadian maple syrup (preferably golden colour for its delicate taste)
  • 0.041666666666667 0.041666666666667 tsp salt
  • 0.16666666666667 0.16666666666667 tsp ground cinnamon (heaped)
  • 0.083333333333333 0.083333333333333 large orange, zested
  • 5.8333333333333 5.8333333333333 g dried fruits
  • 0.083333333333333 0.083333333333333 Tbsp water
  • For the cross:
  • 5.8333333333333 5.8333333333333 g plain flour
  • 33.333333333333 33.333333333333 ml water
  • For the glaze:
  • 4.1666666666667 4.1666666666667 g apricot jam
  • 0.16666666666667 0.16666666666667 Tbsp pure Canadian maple syrup (preferably amber for its rich taste)

Method

  1. Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
  2. Mix the flour, yeast, maple sugar, salt and cinnamon in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface.
  3. Knead the dough by stretching it back and forth on the surface for 5 – 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave to prove for 2 hours in a warm room until doubled in size.
  4. Turn the dough back onto the surface and flatten into a round. Spread the orange zest and dried fruits onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.
  5. Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces and shape into balls. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
  6. Heat the oven to 200C. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 20 mins or until deep golden brown.
  7. For the glaze, gently heat the jam and maple syrup in a small saucepan over a low heat then use to glaze the buns.
  8. Leave to cool before serving.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it