Vegan Brioche Hot Cross Buns

The fluffiest vegan brioche hot cross buns which will melt in your mouth and you'll never want to buy them from the bakery again!

Prep Time15

Cook Time35

Resting Time2

Total Time2 50

Cuisine: French, Vegan

Ingredients

Cross

▢ 5 tablespoons (40g) all-purpose plain flour, or as needed
▢ 4 tablespoons (60g) water, or as needed

Glaze

▢ 2 tablespoons apricot jam, or any light coloured jam (note 3)
▢ Dash of water

Instructions

To make the hot cross buns:

Add all the ingredients to a large bowl or stand mixer with the dough hook. Knead for at least 5 minutes or until the dough becomes soft and elastic. The dough should be tacky but not stick to your fingers or the side of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is too sticky, add a little flour and knead again.
Place the dough in a large clean bowl and cover with a tea towel. Leave it in a warm place to rest for at least 1 hour. The dough is ready when it doubles in size and is puffy (note 4 for troubleshooting tips).

Shaping the hot cross buns:

Divide the dough into 12 equal parts.
Roll and shape each piece of dough into a ball making sure the top of each bun is smooth. Arrange the hot cross buns in a lined or greased baking tray. My tray was about 28 x 15 cm (11 x 6 inches) large.
Cover your tin with a tea towel and leave it in a warm place to rest for at least 1 hour. The buns should increase in size by around 50%.
When the buns are puffy again, preheat the oven to 180°C (350°F).

Making the crosses and baking:

Add all ingredients to a small bowl to form a thick but smooth paste. Add more flour or water if needed. Spoon the paste into a piping bag with a small round nozzle. Pipe crosses onto the buns.
Bake the buns for 22-25 minutes or until the surface is a deep golden brown. If you insert a toothpick between two of the middle buns, there shouldn't be any uncooked dough on it.

Making the glaze:

Mix the jam and water in a small bowl until combined.
When the brioche hot cross buns are still hot, brush the surface with the glaze. Allow them to rest in the pan for 20 minutes then turn them on a wire rack and cool.
Store the buns in an airtight container at room temperature for 2 days, in the fridge up to 5 days or in the freezer for up to 1 month.

Notes

I used instant yeast that doesn't need to be 'bloomed' beforehand. However, if you use any other type of yeast (such as active dry), combine it with the warm milk from the recipe beforehand. Wait until it bubbles then use it in the recipe.
Alternatively, you can use 2 ½ teaspoons of mixed spice.
Alternatively, you can use the same amount of any light-colored liquid sweetener. If you use maple syrup, you don't need to mix it with any water.
If your dough doesn't increase in size, place it in a warmer spot in your house (see post above for tips)

Nutrition

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