Spicy Vegan Hot Cross Buns
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 4


350g strong plain flour

1 tsp ground mixed spice

1 tsp ground cinnamon

1 tsp grated nutmeg

1 sachet easy-blend yeast

25g caster sugar

75g currants

25g mixed peel, chopped

finely grated rind of one lemon

75g vegan margarine, melted

175ml soya milk, warmed


For the Crosses:

50g plain flour

25g vegan margarine

Water Glaze

25g sugar

30ml water

  1. In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Make a well in the centre and add the melted margarine and some of the warmed milk. Mix until a soft dough is formed, adding more milk if necessary.

  2. Turn out the dough onto a floured surface and knead for about 10 minutes. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size. (1-2 hours). Meanwhile to make the crosses, rub the margarine into the flour and add enough water to bind. Roll out the pastry quite thinly then cut into thin strips. Once the dough has doubled in size, knock it down and knead for 5 minutes.

  3. Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray. Leave to rise again for about 30 mins. To make the glaze heat the water and sugar in a pan until the sugar dissolves. Leave to cool. Glaze each bun and top with pastry crosses. Bake at 180C/350F/Gas 4 for about 20 minutes or until golden.
Copyright The Vegetarian Society © 2001

Spicy Vegan Hot Cross Buns

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