OVERNIGHT!
This easy hot cross buns recipe is vegan, and can be made the night before for fresh buns on Easter!
– Heat the vegan butter in a small saucepan over low heat until melted. Sprinkle the yeast over the milk, and stir. Let it sit. – In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves until well combined.
– Turn the dough out onto a lightly floured surface and knead, gradually adding the currants to the dough. – Lightly grease a large bowl with coconut oil and place the dough inside. Brush the dough lightly with oil and cover with plastic wrap.
– When the dough has doubled in size, turn the dough out onto a floured surface and punch it down slightly. Divide the dough. – Form the dough into balls by pulling each piece under so that the top is domed. Place each piece about 1/2 inch from each other.
– Cover the tray with oiled plastic wrap and place in the refrigerator to rise overnight. The following morning, pull the tray out of the refrigerator and let it come to room temperature. If the buns are not quite proofed and touching one another, give it a little more time in a warm spot.
To Bake the Same Day: – Lightly cover the tray with oiled plastic wrap and place in a warm spot to rise a second time until the buns are just touching one another.
– Preheat the oven with a rack placed in the center of the oven. – In a small bowl, whisk together the flour and water, adding extra drops of water if necessary. Place the paste in a piping bag with a fine tip or in a resealable bag with the corner cut. Pipe crosses onto the tops of the buns.
– Whisk together the almond milk and jam to make an “egg wash.” – Bake in the oven until golden brown. – Remove from the oven and place on a wire rack. Whisk together the jam and maple syrup and brush the glaze on the buns while they are still warm. – Enjoy the hot cross buns while warm.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...