Vegan Hot Cross Buns

With Easter fast approaching, the delicious smell of spicy hot cross buns are hard to resist. So why not try making your own vegan version?

This recipe makes 15 medium or 12 large hot cross buns and seems like it takes a long time, but really most of the time is taken up resting the dough!

We have taken this recipe from Bit of the Good Stuff. Visit the original link for more yummy photos and vegan recipes!

Hands on time: 30 minutes

Resting time: 1¾ hours

Cooking time: 20 minutes


For the dough…
250ml / 9 oz / 1 cup fortified soya milk (or other non dairy milk)
1 tsp fast action / easy bake yeast
2 tbsp sugar
2 tbsp neutral flavoured vegetable oil, such as rapeseed (canola)
500g / 17½ oz / 3½ cups plain (all purpose) flour
1 tsp salt
4 tsp mixed spice
100g / 3½ oz / ½ packed cup sultanas or raisins
100g / 3½ oz / ½ cup Italian mixed peel
Finely grated zest of 1 organic/unwaxed orange
85ml / 3 fl oz / ¼ cup freshly squeezed orange juice (or other fruit juice)

For the crosses…
3 tbsp plain (all purpose) flour
2 tbsp water

For the glaze…
2 tbsp sugar
2 tbsp freshly squeezed orange juice (or other fruit juice)


  1. Gently heat the milk until it is lukewarm.  Remove from the heat and whisk in the yeast and sugar.  After a couple of minutes the yeast will start to froth.
  2. In a large bowl, mix together the flour, salt, spices.  Stir in the sultanas, citrus peel and orange zest.  Make a well in the centre of the dry ingredients and stir in the oil, yeast milk mixture, and orange juice.  Bring together the ingredients using your hands.  The dough should be soft and sticky.  Depending on the type of flour used, you may need to add a little more liquid.
  3. Turn out the dough onto a lightly floured surface and knead for 5 minutes or so, until the dough is smooth.  Place the dough in an oiled bowl, cover with a damp tea towel or oiled cling film (plastic wrap) and leave in a warm place for an hour or so until it has doubled in size.  If your house is cool, cover with oiled foil and place in the oven at 40C / 100F for an hour.
  4. When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 equal size balls. Roll the dough into smooth balls and evenly space out on a large baking tray (28 x 40cm / 10 x 15”) lined with non stick baking paper.  Cover with the damp tea towel, oiled cling film (plastic wrap) or foil and leave in a warm place for 45 minutes or so, until they have risen.
  5. Heat the oven to 210C (190C fan) / 410F.
  6. To make the crosses, mix 3 tbsp plain (all purpose) flour with 2 tbsp water to form a thick paste.  Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner).  Slowly pipe along each row of buns, then repeat in the other direction.  Place in the oven and bake for 20 minutes on the middle shelf, until golden brown.
  7. To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup.  Brush over the buns while they’re still hot.  Allow to set before serving. These buns are most delicious served warm or toasted.

The buns will last 2-3 days in an airtight container.  They also freeze well.  Tip: slice them in half before freezing them so that they can be toasted without the need to defrost first.



We’ve all heard of Dry January, but 2016’s newest January diet trend to gain traction is Veganuary. The diet, of course, involves cutting out all meat and meat products – so that means no eggs, milk, fish, honey and most beer for one month. “There has been a marked increase in enthusiasm [regarding veganism] in the UK over the past 12 to 18 months, and that’s extremely exciting to see” says Clea Grady, marketing manager of Veganuary. Now in its third year, it is predicted that 50,000 people will take part  – with half of these staying vegan.

Veganuary state that the month off “aims to reduce the suffering of animals by inspiring and supporting people across the globe to go vegan for the month of January”. Benefits may include weight loss, a reduction in cholesterol, lower blood pressure, and a reduced risk of diabetes and heart disease. As well as the health benefits, veganism can help reduce cruelty to animals, the reason the vast majority of participants sign up, and make a positive impact to the planet.

There are many myths surrounding veganism, with many people believing that a vegan diet can’t provide all the nutrients needed for a healthy lifestyle. Veganuary have debunked this myth as well as some other FAQ’s in their handy guide, which you can find here.

Don’t fear, if you choose to join in, it’s not all about tofu… You don’t have to give up all of your naughty vices, Oreo’s, some Doritos and Skittles are vegan, so you can still have a treat without falling off the wagon! Oh and don’t forget, Granose is suitable for vegans too 😉

For further info visit