Vegan Hot Cross Buns

Vegan Hot Cross Buns

12 buns
Prep Time
30 minutes
Cooking Time
Rising time

The fluffiest, tastiest hot cross buns you’ll ever eat. This recipe requires a little love and patience but the reward is so worth it. There is nothing better than toasting up a homemade hot cross bun, right? Made with simple, natural ingredients including our famous Rice Malt Syrup and one of our new NOM Milks, Nut Bliss.

These hot cross buns will be enjoyed by anyone that has the pleasure of eating them. Vegan or not they are the perfect easter delight.

For the dough
500 g strong bread flour
1 tsp sea salt
275 ml Pureharvest Nom Nut Bliss,
50 g vegan butter / coconut oil
1/3 cup Pureharvest Rice Malt Syrup,
7 g dry active yeast
100 g diced dates (fresh or dry) or sultanas
zest of one orange
1 apple, grated
1 tbsp sunflower oil
For the cross
75 g plain flour
3-5 tbsp water
For glaze
2-3 tbsp apricot jam

In a saucepan gently heat the 275ml milk, butter and rice malt syrup until just above room temperature (38-40C). Remove from the heat add to the base of a stand mixture (with the dough hook attached) and add the yeast. Leave for about 5 minutes or until it starts foaming and bubbles appear on the surface. This is to ensure the yeast is alive and will work it's magic.

When the yeast is ready, add the flour and salt and gently combine using the dough hook. Knead for about 5-10 minutes or until really smooth and silky. Add the grated apple and orange zest and knead again until it starts to pull away from the sides of the bowl. It may look wet at the beginning (due to the moisture from the apples) but be patient as the gluten starts to develop a smooth, silky dough will form. Add the dates and knead until they are evenly dispersed, just a minute or so.

Tip out of the bowl and shape into a round ball. Pop into an oiled bowl (using the 1 tbsp vegetable oil to do that ), cover with a clean damp tea-towel and leave in a warm place to rise until doubled in size, about 1 -2 hours depending on how warm the room is.

Once doubled in size, gently punch down and shape into 12 even balls. Place on an oiled baking tray and gently cover and leave to rise for a second time, again about doubled in size.

Preheat the oven to 180C fan forced

Mix the 75g flour with about 5 tbsp water until a thick paste is formed.

Once the buns have risen, pipe on the cross and bake in the oven for 18-22 minutes or until golden brown.

Brush over apricot jam immediately after baking and then allow to cool slightly in the tray before transferring to a wire rack. Once cooled, store in an airtight container and consume within a few days or freeze for fresh buns later on.


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