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Vegan Hot Cross Bun with decorative eggs on a rustic plate.

Vegan Hot Cross Buns

Homemade Vegan Hot Cross Buns, warm from the oven, are an essential part of the Easter weekend.
Gently spiced, studded with dried fruit and brushed with a sticky, jammy glaze they are a delicious way to celebrate the beginning of spring. 
Course Baked Goods
Cuisine English
Diet Vegan
Keyword Hot Cross Buns, Vegan Hot Cross Buns, Yeasted Buns
Prep Time 30 minutes
Cook Time 20 minutes
Rising and Proving Time 2 hours
Servings 12
Calories 293kcal


  • 300 ml plant based milk I used soya
  • 60 g vegan butter or margarine
  • 500 g strong white flour
  • 75 g caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice use pumpkin spice if you are in the US
  • 1 teaspoon salt
  • 10 g instant/fast action yeast
  • 100 g sultanas
  • 50 g mixed peel
  • 75 g plain flour
  • 2-3 tablespoons water
  • 3-4 tablespoons apricot conserve


  • Heat the milk and butter in a saucepan gently, over a low heat until the butter melts, leave to cool to blood temperature (see note below).
  • Add the strong white flour, sugar and spices to a large bowl or the bowl of a stand mixer.
  • Add the salt and yeast, one to each side of the bowl (see note below).
  • Make a well in the middle of the flour mixture and pour in the cooled milk and butter.
  • Bring together with a spoon to form a dough or use the dough hook in a stand mixer to do the job.
  • Knead for about 10 minutes until smooth and elastic on a floured surface or in your stand mixer (see note below).
  • Place in a lightly oiled bowl, cover and leave to rise for at least an hour or until doubled in size.
  • Add the sultanas and mixed peel to the dough and knead to ensure they are evenly spread throughout.
  • Divide into 12 pieces, form into balls and place onto a greased baking sheet.
  • Cover loosely with a tea towel and leave to rise for a further hour. Press them lightly with a fingertip. If they spring back they are ready to bake.
  • Mix plain flour with a little water to make a thick pipeable paste. Pipe a cross onto each bun using a piping bag with a thin nozzle.
  • Bake at 200C/390F for about 20 minutes or until golden.
  • Heat the apricot conserve in small saucepan and brush the baked buns with the warm jam as soon as they come out of the oven.
  • Leave to cool slightly and serve warm or cool completely and serve toasted with butter.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
  1. It is important to cool the milk and butter to blood temperature so that you don't kill the yeast. Test it with your finger, if it feels hot leave it a little longer.
  2. Salt can also kill the yeast so keep them apart until you start mixing everything together.
  3. This is a very sticky dough and is much easier to make using a stand mixer. If you are kneading by hand be circumspect with how much flour you add or you may end up with hefty buns. 


Calories: 293kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 247mg | Potassium: 165mg | Fiber: 2g | Sugar: 18g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg