Vegan Hot Cross Buns; moist with grated apple, warm with gentle spices, and sweet with dried cranberries, these are worth every minute of work. Get baking, there’s less than a month till Easter!
It just wouldn’t be Easter without Hot Cross Buns. Maybe this is something very specific to the UK but here you know Christmas is over when the mince pies are replaced with Hot Cross Buns even though Easter is still 3 months away! That being said, this is not a complaint as I love the ever changing seasons, and what better way to celebrate than with food that reminds you that warmer weather is on the way.
This is my second Hot Cross Bun recipe on the blog. Without eggs, these are slightly lighter and more justifiably a breakfast food, and potentially slightly better for you! For me, this was all about making sure I still had a way to eat a tasty, delicious, and fresh Hot Cross Bun in time for Easter!
My Hot Cross Buns are heavier with fruit than normal. As well as the traditional mixed peel and sultanas, I’ve added grated apple and dried cranberries for a nice sweet and sour hit. The apples tend to melt away here, but they keep the buns deliciously moist and sweet.
These don’t need any topping apart from a light scraping of dairy free butter, and perhaps a smidge of honey or golden syrup if you eat these for elevenses. Personally, this is one of my breakfast treats, but that doesn’t mean I can’t eat them at 11, and again at 4, and again after dinner!
Perfect Hot Cross Buns, spiced bread dough studded with cranberries, sultanas and apples. Perfect for an Easter Breakfast.
Easter is most certainly on its way; even at Christmas you do not see such an abundance of chocolate in the shops! As well as chocolate there are fluffy baby chicks and pastel table decorations aplenty. But nothing says Easter to me as much as the piles and piles of Hot Cross Buns sold everywhere, as these still remain one of the few foods that you can’t buy all year round.
I haven’t eaten a shop bought Hot Cross Bun for a long time, not being able to eat the butter they are usually full of, so this year I thought I would tackle making them from scratch – and what a great result! I’m not going to lie… they take quite a long time and a lot of organisation but it is so worth the effort. This recipe suggests proving the dough overnight which means that if you want to eat them for breakfast on a Sunday (before midday!), you’ll start the dough on Friday night and bake them on the Saturday. The effort is really worth it though; the dough becomes light yet chewy, and the spices have time to permeate the dough ensuring their flavour stands out against the sweet fruits. These Hot Cross Buns are a mixture of the traditional and the new; more fruity than usual with cranberries, apples and sultanas, and very aromatic with orange zest and mixed spice instead of just cinnamon. You can easily play around with these flavours and add or take away as you wish – for example, add ground cardamon instead of mixed spice, or change the flavours all together and replace with chocolate, cranberry, cinnamon and ginger for a twist.
After the effort and time of baking these, serve them on a beautifully decorated table (look here for a quick and simple idea, ideal for Easter), just warmed through in the oven, split in half and lightly spread with dairy free butter. In all honesty, who could imagine a better Easter breakfast than that? It might just make you wish we could eat these all year round… Continue reading