Vegan Hot Cross Buns - English Easter Buns
Vegan Easter buns or Good Friday buns are spiced yeast rolls with dried fruits such as raisins and currants (cranberries), which are eaten on Good Friday in England. These soft, fluffy English hot cross buns are a tasty alternative to the classic Easter bread, which is often served for Easter brunch.vegan | vegetarian | egg-free | dairy-free | sugar-free | lactose-free
Servings 8
Calories 235kcal
Equipment
Ingredients
Starter :
- 1 ½ cups + 1 tbsp 200 g whole wheat flour
- 1 teaspoon 4 g active dry yeast
- ½ cup 120ml water
Main Dough
- Starter
- 1,5 teaspoon 6g active dry yeast
- 2 ⅓ 300g flour (whole wheat)
- ⅓ cup 100g maple syrup
- 1 tablespoon gluten
- ¾ cup 180 ml almond milk, lukewarm
- 2 tablespoon cashew butter or blanched almond butter + 2 tablespoon water
- 1 cup 200g chocolate chip
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large orange zest and juice
- ⅔ cup 100g golden raisins
- ⅔ cup 100g dried cranberries or more raisins
- 1 tablespoon aquafaba + 1 Tablespoon milk for brushing
For the crosses
- ½ cup 60g whole wheat flour
- enough water to make a thick pipe-able paste
For the glaze
- 2 tablespoon sugar coconut sugar
- 2 tablespoon boiling water
Instructions
- Start the evening before
- First, take warm water and add the yeast and maple syrup. It doesn't matter here whether you use fresh or dried yeast. Stir the yeast mixture vigorously and let it stand for approx. 10 min. Now you can prepare the remaining ingredients for the starter. When you see the yeast working, put the flour in a mixing bowl and mix it with the yeast water until well incorporated. Let it stand at room temperature for 12 hours or overnight.
- Press the orange and put the juice with the dried fruits in a bowl. Let them soak overnight as well. Zest the orange and keep it for the next day.
The next day:
- Mix the cashew butter with the water until it is creamy and add all the ingredients, including the starter, to the flour in a bowl for a stand mixer with a kneading hook. Now knead the dough for about 10 minutes until it is smooth and soft. This will make the dough rise better later.
- Now knead fruits and orange peel in.
- Let the dough rise for an hour. In that time, the dough should be twice as big.
- Knead the dough again briefly. And divide the dough into 8 equal pieces. Shape chocolate buns out of it. To do this, knead the dough so that the smooth side is upwards.
- Now put the rolls on a baking sheet lined with baking paper, which fits in the fridge. Leave the rolls covered in a warm place for about 30 minutes and then put them in the fridge overnight. The next day, you can take the rolls out of the fridge and let them warm up to room temperature.
- Preheat the oven to 350°F (185°C).
- Coat the rolls with the Aquafaba almond milk mixture and bake the rolls for approx. 25 min. Check the color of the rolls every now and then. They shouldn't be too dark and not too light. Baking times vary for each oven.
- For the crosses, mix the flour with water until you have a pipe-able dough. Now place a cross on the top of each roll.
- Now bake the rolls for about 20 minutes. Check the color of the rolls from time to time. They shouldn't be too dark and not too light. The baking times vary for each oven.
- For the glaze, grind the coconut blossom sugar and mix with a little lemon juice and spread over the rolls.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 40g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 70mg | Fiber: 4g | Sugar: 11g