I remember the first song I ever learnt on piano was “Hot Cross Buns” (just because it required only 5 notes 😉), but they have long since been one of my favourite foods. Since becoming vegan and going gluten-free, I haven’t had them, and it’s something I’ve missed and wanted to try making myself for a while now.
I told myself earlier in the year that I would commit and actually make them this year (it would be my year!), and I’ve managed to follow through! So at long last, I’ve finally gotten around to making them (Yes! ✊), and I’m so excited to share this recipe with you all! I hope it brings a little Easter cheer into your household. Feel free to share them with family and friends (or you can just keep them all to yourself, but where would the spirit be in that? 😜).
I love making these at home as; 1. They contain less additives and preservatives compared to store-bought, pre-made ones (so they’re a little healthier in that sense – but they should still only be enjoyed on occasion, not every day), and 2. I get so much praise from my loved ones saying how great it is that I made these for them ❤️
So for all you fellow gluten-free vegans out there, here is a delicious recipe for homemade hot cross buns to celebrate our coming Easter holidays with (or you can make them year-round to enjoy at breakfast, brunch, or just to have around to enjoy as a snack or with tea, coffee, or a vegan hot chocolate).
Vegan Gluten-Free Hot Cross Buns Recipe
These are soooo delicious that you’ll want to make them all year round!
- 2 1/4 tsp yeast
- 1 tsp sugar
- 1/2 cup lukewarm water
- 3/4 cup room temperature/lukewarm unsweetened plant-based milk
- 1/3 cup oil (I used melted coconut oil)
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup sugar
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 2 cups buckwheat flour
- 1 1/2 cups brown rice flour
- 1 cup tapioca flour
- 1/2 cup raisins (optional)
- 1/4 cup dried currants (optional)
Vegan “Egg” Wash:
- 2 tbsp unsweetened plant-based milk
- 1 tbsp pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 2 1/2 tsp unsweetened plant-based milk
Making the dough:
- In a bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let it stand for a few minutes.
- In a separate bowl, combine all the flours.
- When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup of the combined flour. Mix with a spoon to combine.
- Add 2 more cups of flour and begin to knead with your hands.
- If the dough is sticky, add flour 1/2 cup at a time.
- Knead the dough until it is no longer sticky. Towards the end of kneading, add the raisins and currants (if using) to incorporate them.
- Lightly oil the inside of a medium-sized bowl.
- Place dough into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has grown in size, about 1 hour (as we’re using gluten-free flour, the mixture will not rise as much as hot cross bun dough that would contain the gluten flour).
- Line an 11 inch x 13 inch pan with baking paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
- Separate the dough into 12 equal sized pieces.
- Roll each piece into a ball and place each one into the parchment lined pan. It’s OK if they are close together.
- Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 190°C (375°F).
Making the vegan “egg” wash:
- Mix the unsweetened plant-based milk and the maple syrup together.
- After the rolls have rested, using a pastry brush, brush the vegan egg wash over each bun.
- Bake for about 20 minutes or until they are golden brown.
- Remove from oven and let sit for a few minutes in the pan.
- Remove buns using parchment paper overhang as handles and place onto a cooling rack. The buns will have joined together while rising/baking. Do not separate them yet.
Making the icing:
- Add the powdered sugar, vanilla, and unsweetened plant-based milk to a small bowl.
- Mix well until it has all combined to form a thick icing. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.
- Once the buns have cooled, pipe the icing onto the buns to make the crosses.
- Wait until the buns have fully cooled to add the icing crosses on top or the icing will melt.
- Store in an airtight container for a few days. If you know you will not be able use up all of them within a few days, only put the icing crosses on the ones you know will be eaten quickly. If you add the icing too far in advance and then store, the icing will melt and soak into the buns.
- Buns will stay fresh for up to 3 days.
If you make them, please share a pic with me over on Instagram. I’d love to see your remake! My hashtag is #simplynaturalnessa. Can’t wait to see your creations! 😍
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products.
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Have you made hot cross buns before? What’s your favourite thing about Easter?
Gwen. (April 5, 2017). Vegan Hot Cross Buns. Delightful Adventures. Retrieved from https://delightfuladventures.com/vegan-hot-cross-buns/
Gluten-free hot cross buns. Taste.com.au. Retrieved from https://www.taste.com.au/recipes/gluten-free-hot-cross-buns-3/2b5299e0-3b3d-442c-8e4e-47e80d05d4f4
Gruss, Teri, MS. (February 26, 2019). Gluten- and Dairy-Free Hot Cross Bun Recipe. The Spruce Eats. Retrieved from https://www.thespruceeats.com/gluten-free-hot-cross-bun-recipe-1451280
Gluten-Free Hot Cross Buns. Woolworths. Retrieved from https://www.woolworths.com.au/shop/recipedetail/4394/gluten-free-hot-cross-buns