Vegan Hot Cross Buns ▢ Soy Milk ▢ Vegan Butter ▢ Active Dried Yeast ▢ All-Purpose Flour ▢ Cane Sugar ▢ Cinnamon ▢ Nutmeg ▢ Ginger ▢ Salt ▢ Orange Zest ▢ Sultanas Crosses ▢ All-Purpose Flour ▢ Water Glazing ▢ Apricot Jam ▢ Water
Add soy milk and vegan butter into a medium microwave-safe bowl and microwave in 20-second bursts (max 60 seconds).
Set the soy milk and vegan butter mixture aside to cool for 1-2 minutes, then stir in the active dried yeast.
In the bowl of your stand mixer or a large mixing bowl, add flour, sugar, cinnamon, nutmeg, ginger, and salt. Give a quick whisk to combine and make a well in the center.
Pour the lukewarm soy milk and yeast mixture, chopped orange zest, and sultanas in the center of the flour.
Using the dough hook of the stand mixer, knead the dough at low speed for 6 minutes. The dough will form a soft, sticky dough that doesn't stick to the bowl.
Cover the bowl with plastic wrap and let the dough rise until it doubles in size. It can take 30 minutes to 90 minutes, depending on the temperature of your room.
When the Vegan Hot Cross Buns dough has doubled in size, remove the film wrap and punch down the dough to deflate it.
Sprinkle flour on your work surface, and shape the Vegan Hot Cross Buns dough into a long cylinder. Cut into 12 even pieces.
Press each piece onto the work surface to flatten and deflate. Then shape a ball with each and place each ball in rows on the prepared baking tray.
Cover the tray full of uncooked Vegan Hot Cross Buns with lightly-oiled plastic wrap and rise again for 45 minutes.
In a small mixing bowl, combine flour and water. Using a piping bag, pipe crosses on top of the buns.
Bake the Vegan Hot Cross Buns in an oven preheated to 400°F (200°C) for 20-25 minutes after removing the plastic wrap.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 12 Buns Calories: 216 kcal per Serving