Hot Cross Buns
Updated: May 21, 2020
I just needed a reason to upload a recipe and what better occasion than resurrection Sunday?! Hot Cross Buns are traditionally eaten during Lent or on Good Friday, (According to Google, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend) but… you can make these anytime and I promise they will be just as good.
3 hours 22 mins
Author: the vegan beggar
2¼ tsp Active Dry Yeast
2 tsp Brown Sugar
1 c. Almond Milk, warm (110*F)
⅓ c. Vegan Butter, melted
¼ c. Lemon Juice
1 Tbsp Orange Zest
3¼ - 4 c. All-Purpose Flour
¼ c. Brown Sugar
2 tsp Baking Powder
1½ tsp Cinnamon
¾ tsp Salt
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
¼ tsp Ground Ginger
½ c. Raisins
2 Tbsp Plant-Based Milk + 1 Tbsp Agave or Maple Syrup
1 c. Powdered Sugar
2 Tbsp Almond Milk
1 tsp Vanilla Paste
a pinch of salt
Combine warm milk, 2 tsp brown sugar, and yeast. Set aside for at least 10 minutes to activate your yeast.
Combine dry ingredients, set aside.
In the bowl of a stand mixer, combine everything except your raisins, starting with 3¼ c. Flour, adding more if your dough is too sticky. (Don't exceed 4 cups) You can also knead by hand but this will take about 15 minutes.
Mix for 3 minutes on medium speed, add raisins and mix for an additional 2-5 minutes. Your dough should be soft and springy!
Place dough into a lightly greased bowl, and cover will a towel.
Rest until doubled in size.
Once doubled, cut your dough blob in half and roll each one into a 12-inch log. Cut each log into 6-8 pieces, depending on how large you want your rolls to be.
Roll each piece into a ball and place into a greased or parchment lined 9 x 13 pan.
Cover your pan with a towel & rest until doubled in size.
Preheat to 350*F
Once they have doubled brush the tops with your "egg" wash, and bake for 20-25 minutes, or until your hot cross buns are a medium brown.
Combine icing ingredients and transfer to a piping bag or a ziplock bag with a small hole cut on one side.
Once cooled, top each bun with a "+" of icing.