Hot cross bunsJump to Recipe
This version is sweetness controlled! Most hot cross bun recipes call for approx 2.5 cups of sugar or more.
This one has 1 cup of maple syrup HOWEVER you can add up to 2 cups if you like things sweeter… if you’re new to using buckwheat and have never tasted it before I would recommend adding more maple syrup as buckwheat does have a nutty taste. I love this taste but, for a Newcomer, you might prefer it masked.
OR if you’re avoiding sugar use 1 cup and maybe consider swapping raisins for dark chocolate.
Me? I like my sweetness subtle so here’s how I make my buns… plus I do like to lather the vegan butter on so surely less sugar cancels that out right
It’s hard enough to find vegan hot cross buns let alone gluten free ones that taste good! (Make sure you use Buckwheat flour to keep them GF friendly).
If you’re not a raisin lover you can totally substitute for dark chocolate – most 80% + varieties are dairy free but always check the packaging.
These buns are denser than your traditional buns however I love this mix of bun and scone texture. Personally, I love to pop these in the toaster which makes the edges slightly crunchy yet the bun still Doughy.
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- 1 tablespoon dried instant yeast *see notes
- 4.5 cups buckwheat flour or spelt
- 1 cup nut milk of choice - at room temp
- 1 teaspoon sea salt.
- 1 or up to 2 cup pure maple syrup * see note above
- 60 g coconut oil melted (or butter)
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon allspice.
- 1/4 cup applesauce - at room temp
- 100 g raisins
- 3 teaspoons maple syrup
- 1 tablespoon boiling water.
Sift 4.5 cups of spelt flour, salt, sugar, and spices in a large bowl and toss to combine. Add the coconut oil and rub into flour mixture with your fingers until combined.
Add the yeast, milk, and applesauce into the mixture. Stir to combine. Add the raisins then fold through. Cover the bowl again and allow to stand in a warm place for 40 minutes
Preheat oven to 200°C and line an 18cm x 30cm slice tin with parchment paper.
Turn dough onto a floured surface, and knead well until dough is smooth and elastic. (You May need to sift a little extra flour if your mixture is sticky) Cut into 3 equal pieces then cut each piece into 5 (each piece should weigh approx 90g). Knead each into round shapes.
Place buns into the prepared tin in rows. Buns should just touch but don't stress if there's a small gap as they will expand in the oven. Cover and again allow to stand for 10-15 minutes in a warm place.
Meanwhile, to make the crosses, sift ½ cup of flour into a bowl and add 1/4 cup + 2tbs of water, mix to form a paste. You may need to add a touch more water to make the mixture a workable consistency
Fill into a piping bag or small ziplock bag and then cut a hole across the corner. Use this to pipe crosses onto the top of each bun.
Place buns into the oven and bake for 25-30 minutes.
When the buns have 2 minutes of cooking time to go combine the rice malt syrup with boiling water.
Remove from the oven and immediately brush with glaze.
Serve buns slightly warm with a generous slather of vegan butter or toast them for some super crunchy delicious edges.
I used the brand 'lotus' granulated yeast. This yeast does not require activation.