Make a vegan-friendly treat for the Easter season with this recipe for a batch of rich and fruity hot cross buns.

Makes 12


vegan hot cross buns



  • 350g strong bread flour
  • 1 ½ tsp ground mixed spice
  • 1 ½ tsp ground cinnamon
  • 1 sachet easy–blend yeast
  • 25g caster sugar
  • 100g currants
  • 50g mixed peel
  • 75g vegan margarine, melted
  • 175ml soya milk, warmed, plus a little extra to glaze


  • 50g plain flour
  • 25g vegan margarine
  • 1 – 2 tbsp water to bind


  • 2 tbsp sugar
  • 2 tbsp of freshly squeezed orange juice



  1. Mix the yeast and sugar together in a small bowl and then gradually add the warm soya milk. Leave for approximately 5 minutes.
  2. Sift the flour, mixed spice and cinnamon into a large bowl and make a well in the centre. Add the yeast mixture into the well and stir until combined. Then add the currants, mixed peel and margarine and mix together well until a dough forms.
  3. Take the dough out onto a lightly floured surface and knead for approximately 10 minutes.
  4. Place the dough back into the large bowl and cover with a tea towel or some cling film. Place this in a warm place for approximately 2 – 2½ hours or until the dough has doubled in size.
  5. Take the dough back out of the bowl onto a lightly floured surface and knead again for approximately 5 minutes.
  6. Split the dough into 12 equal pieces in the required shape, place onto a baking sheet and cover with a tea towel or cling film again. Put in a warm place for approximately 45 minutes to an hour.
  7. To make the crosses, place the margarine and flour into a bowl and rub the margarine into the flour until the mixture looks like breadcrumbs. Add the water a little at a time to bind the pastry dough together. Roll out the pastry quite thinly and cut into even strips.
  8. Once the buns have risen, heat the oven to 180°C/350°F/Gas Mark 4. Place the pastry crosses onto the buns and lightly brush the surface with some soya milk. Bake for 20 minutes.
  9. To make the orange glaze, put the sugar and orange juice into a pan and gently heat until the sugar dissolves. Brush onto the buns once cooked and serve.



  1. caroline on February 19, 2016 at 2:42 pm

    Could almond milk be used instead of soya? Or is soya milk the best kind to use for these? I can’t wait to try and make!

    • VL on February 23, 2016 at 2:45 pm

      Hi Caroline, I think almond milk would make a great substitute!

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