{"id":2588,"date":"2021-03-28T10:00:44","date_gmt":"2021-03-28T14:00:44","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=2588"},"modified":"2021-08-11T15:33:52","modified_gmt":"2021-08-11T19:33:52","slug":"vegan-hot-cross-buns","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-hot-cross-buns\/","title":{"rendered":"Vegan Hot Cross Buns"},"content":{"rendered":"\n

You know Easter time, and therefore spring, is here when hot cross buns and chocolate bunnies start popping up everywhere. I could smell it in the air as these vegan hot cross buns were baking… Slush, melting snowmen, water-filled potholes and that random snow storm we always get. Ahhh, spring.<\/p>\n\n\n\n

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Actually<\/em>, the kitchen smelled heavenly while these were baking. Hot cross buns are soft, fluffy, lightly spiced<\/strong> and loaded with raisins and mixed candied citrus peels. So you can imagine all the lovely aromas wafting through the room. Orange and lemon zest, cinnamon, nutmeg, clove<\/strong> and the sweet sweet smell of bread.<\/p>\n\n\n\n

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how to make vegan hot cross buns<\/strong><\/h2>\n\n\n\n
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The dough<\/strong><\/h3>\n\n\n\n
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The recipe for this dough is like any other slightly enriched one. First step is activating the yeast in the warmed milk and sugar. While it\u2019s foaming, whisk together the flour, orange and lemon zest, salt and spices. Then pour the yeast mixture along with the oil into the flour and start mixing, then kneading.<\/p>\n\n\n\n

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You can opt to do this by hand<\/strong> (10-15 minutes) or in a stand mixer<\/strong> (5-10 minutes on medium speed). It\u2019s a very easy dough to work with, so there\u2019s no problem kneading it by hand. Once it\u2019s smooth and you\u2019re able to get a good windowpane test, it\u2019s time to incorporate the raisins and citrus peels.<\/p>\n\n\n\n

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To do this, flatten out the dough, pile them up in the center, fold the dough back onto itself and give it a few kneads until they\u2019re all evenly dristributed. It might seem like it\u2019s not going to work at first, but keep going and it\u2019ll smooth itself out.<\/p>\n\n\n\n

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I used homemade candied citrus peels<\/a>, but feel free to use any kind. And if you don\u2019t like citrus peels, you can add more raisins, omit them altogether or replace them with something else like dried currants, chopped up dried apricots (although not traditional), etc.<\/p>\n\n\n\n

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Excuse the change in lighting, it was a weird day.<\/em><\/figcaption><\/figure>\n\n\n\n
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Proofing and shaping<\/strong><\/h3>\n\n\n\n
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Once that\u2019s done, it\u2019s time to let the dough rest in a warm place until it doubles in size. Place it in a lightly oiled bowl and cover it with a damp tea towel. Proofing will take 1-2 hours<\/strong> depending on the temperature of your kitchen. <\/p>\n\n\n\n

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In the meantime, grease a 9×9 inch pan. After the first proof, divide the dough into 9 equal pieces, shape them into balls and place them in the pan. Then cover back up with the damp tea towel and let them rest 30-60 minutes<\/strong> until they\u2019re touching.<\/p>\n\n\n\n

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And finally, it\u2019s time to put the cross<\/em> in hot cross buns<\/em>. When I was a kid, I always thought it was some kind of magical icing on top. But alas, it\u2019s just a flour and water paste that\u2019s then piped on them before baking. <\/p>\n\n\n\n

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Baking the hot cross buns<\/strong><\/h3>\n\n\n\n
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Then they\u2019re ready to be baked! They\u2019ll take 25-35 minutes or until the internal temperature reads between 90\u00b0C\/194\u00b0F and 94\u00b0C\/201\u00b0F. If they brown too quickly on top, cover the pan loosely with aluminium foil and continue baking.<\/p>\n\n\n\n

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Immediately when they come out of the oven, brush them with simple syrup, some melted apricot jam or even maple syrup. I used the syrup in which I made the candied peels so it added a nice citrus flavour. <\/p>\n\n\n\n

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Then let them cool about 5-10 minutes in the pan before transferring them to a wire rack to continue cooling. I strongly recommend enjoying these vegan hot cross buns the day they\u2019re made. They\u2019ll be pillowy, soft and flavour-packed. You could<\/em> keep them up to 5 days in a closed container at room tempertaure, but they\u2019ll dry out with time. But you could also freeze them very tightly wrapped for 1-2 months.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Hot Cross Buns<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Soft and flavourful vegan hot cross buns packed with dried raisins and candied citrus peels. The perfect breakfast or dessert to welcome spring and the Easter season, or just to eat year-round. <\/span><\/div>\n
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