Easter is upon us and being vegan doesn’t mean you can’t join in with all the celebratory treats. In fact this recipe for vegan hot cross buns was surprisingly easy to adapt. I always keep the aquafaba (bean juice) when I open a can of chickpeas or if I have cooked from dried then the cooking water works too. Just freeze it in an ice-cube tray, tip the blocks into a freezer bag and thaw one out when you need to replace an egg (3 tablespoons = 1 egg). I don’t know who thought of using chickpea juice as an egg replacer (Mr Aquafaba?) but it has been a game changer. Now meringues are no problem and allegedly you can even use it to make whipped cream, I’ve yet to try the cream but I can attest to the meringues and am very much looking forward to some vegan eton mess this Summer!
But back to the buns! Instead of dairy milk I used almond milk, the butter I replaced with vegan Flora and as I couldn’t find my piping bag I just kind of pulled that flour paste out into a string and dropped it on the top of the buns. I quite like the rustic look and getting in a sticky mess was rather fun too.
Make them, toast them, slather them in butter and indulge in these sticky finger beautiful egg and dairy free vegan hot cross buns! Happy Easter! And we haven’t even got to the chocolate yet!
Vegan Hot Cross Buns!
Below are the recipes for Thermomix and non Thermomix users.
Recipe adapted from the Thermomix Baking Blogger, you can find the original recipe here.
Hot Cross Buns
- 250 g Non-dairy milk I used almond
- 1 tbsp dry active yeast
- 60 g light brown sugar
- 3 tbsp aquafaba chickpea juice from the can
- 60 g vegan butter I used Flora
- 500 g plain flour
- 1 pinch of salt
- 1 1/2-2 tsps allspice depending on your taste preference
- 150 g sultanas
- 4 tbsp flour
- 3 tbsp water or as much as you need to get the right consistency, you want sticky not runny
- 50 g apricot jam
If you're using a thermomix: Place the milk, yeast and light brown sugar in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
If you don’t have a Thermomix: Place the above ingredients into a saucepan and warm up until it is lukewarm. Stir at all times with a wooden spoon.
Add the butter, aquafaba, plain flour, allspice, salt and sultanas. Knead 2 Min. / dough function.
If you don’t have a Thermomix: Place the yeast mixture in a large mixing bowl. Add the flour, butter, aquafaba, allspice, sultanas and salt (in this order!) and knead until smooth. This might take up to 10 minutes.
Leave to rise (I left it to rise in the thermie) until doubled in size (about an hour). Then remove the dough and place on a floured surface.
Cut into 12 individual buns and shape them into balls. Place them on a baking tray lined with greaseproof paper not too far apart if you want them to touch each other.
Cover with a tea towel and leave to rise for 1 hour until doubled in size again.
After about 40 mins remember to put your oven on to heat up to 200 C.
Make the flour paste, by placing the flour and water in the mixing bowl and stir 10 Sec. / Speed 2. Scrape down and repeat 10 Sec. / Speed 2 adding water a tbsp at a time if needed. Or just stir it together by hand if you don't have a thermomix.
Fit a piping bag with a plain nozzle and pipe over the uncovered buns in a cross shape. Or if like me you can't find your piping bag or don't possess one just take a blob of the paste and kind of pinch it between the thumb and forefingers of each hand, pull into a string and gently place over the buns.
Bake in the oven for 15-20 minutes. Then, remove and make the apricot glaze.
Thermomix users: Place the apricot jam in the bowl and melt 2 Min. / 90°C / Speed 1. Non-thermomix users can just gently heat the jam in a saucepan, stirring until its all runny and melted.
Using a brush to glaze the buns with the melted apricot jam. Dig in and enjoy!