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.
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- For the glaze, gently heat the jam and maple syrup in a small saucepan over a low heat then use to glaze the buns.
- Leave to cool before serving.
