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Hot Cross Buns
This vegan version of the Easter classic is spiced with cinnamon, cloves, and nutmeg for a sweet, aromatic treat. Pumpkin Raisin Crunch provides a new dimension of texture to a perennial favorite.
Hot Cross Buns Recipe
Prep time:
120 Minutes
Cook time: 20 Minutes
Servings:
12 buns
Vegan
Ingredients
- 4 cups flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1 orange (zest)
- 1 tsp salt
- ½ cup sugar
- ½ cup vegan butter (softened)
- 1 tbsp instant yeast
- 1 ½ cups almond milk
- 1 cup flax plus Nature’s Path Pumpkin Raisin Crunch
- ½ cup cranberries (dried)
Topping:
- ½ cup flour
- ½ cup water
- 1 tbsp beetroot powder
- apricot jam
Instructions
- Place the almond milk in a liquid measuring cup. Heat in microwave at 30-second intervals until warm to the touch.
- Add yeast to the milk a set aside for 15 mins until activated.
- In a standing mixer, add the dough hook attachment.
- Place the flour, cinnamon, nutmeg, ginger, cloves, salt, orange zest, and sugar in the bowl. Mix until fully combined.
- Add the milk and yeast mixture to the flour. Mix until fully combined and all ingredients are incorporated.
- Once the flour and liquids are combined, slowly add the butter, one tablespoon at a time. Allow the butter to incorporate fully before adding more.
- Mix the dough for 5-7 mins until it is elastic, stretchy, and smooth.
- Place the dough in a greased bowl. Wrap and cover with towels. Place in a warm and dry area, preferably on top of your stove. Let sit 40-60 mins.
- In a food processor, add the Nature’s Path Pumpkin Raisin Crunch cereal and cranberries. Pulse until broken into smaller pieces.
- When the dough has risen, remove from bowl. Release air.
- Pour the cereal and cranberry mixture onto the dough and knead until incorporated.
- Grease a tray.
- Separate the dough into 12 pieces, roll into balls, and arrange on tray in four rows of three.
- Allow dough to rest again. Cover the tray with towel and place on stove. Let it sit for 30-45 minutes.
- Preheat over to 350° F.
- To prepare the frosting add the flour, water, and beetroot powder in a separate bowl. Mix until combined.
- Place in a piping bag. Make crosses on each bun.
- Bake in oven for 20-25 mins. Remove from oven. Brush buns apricot jam. Tear apart and enjoy!
