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Rachel White

Vegan Spring Recipes Hot Cross Buns

Vegan Spring Recipes Hot Cross Buns deliver soft spiced buns packed with raisins and topped with classic crosses and sweet glaze. They are festive, comforting, and perfect for spring gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 buns
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1 4 cup sugar
  • 1 packet instant yeast
  • 1 cup almond milk warm
  • 1 4 cup vegan butter melted
  • 1 cup raisins
  • 2 tsp cinnamon
  • 1 2 tsp nutmeg
  • 1 tsp salt
Cross Paste
  • 1 2 cup flour
  • 6 tbsp water as needed
Glaze
  • 2 tbsp maple syrup

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Measuring Cups
  • Whisk
  • Dough Scraper
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Mix dough ingredients except raisins until shaggy. Knead until smooth and elastic, then knead in raisins.
  2. Cover bowl and let dough rise until doubled and puffy.
  3. Divide dough into buns and place on tray. Let rise again until soft and expanded.
  4. Pipe flour paste crosses over buns. Bake at 375F until golden brown.
  5. Brush hot buns with maple syrup glaze. Cool slightly and serve warm.

Notes

For softer texture, avoid adding excess flour and cover buns while cooling. For crisper tops, bake a few minutes longer uncovered. Freeze cooled buns tightly wrapped up to 2 months. Reheat gently before serving. Add orange zest, currants, mixed spice, or chocolate chips for flavor changes. Store covered at room temperature 2 days or refrigerate 5 days.