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!
Brioche hot cross buns
- 3 ⅓ cups (415g) plain or all-purpose flour
- ⅔ cup (165g) dairy free milk, such as almond, soy or coconut, warm
- ½ cup (115g) melted vegan butter or margarine
- ¾ cup (105g) sultanas, or raisins
- ¼ cup (50g) cane sugar, or coconut sugar
- 1 tbsp instant dried yeast*
- 2 tbsp orange juice, or water
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt, if using unsalted butter
To make the hot cross buns:
Add all the ingredients to a large bowl or stand mixer with the dough hook. Knead for 5-10 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.
Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour.***
Shaping the hot cross buns:
When the dough is puffy, you can shape the buns! There are two options:1. Line or grease a loaf tin about 12 x 22 cm (5 x 9 inches) large. Divide the dough into 8 tall buns and arrange them in the loaf tin.2. Line or grease a rectangular or baking tray about 28 x 15 cm (11 x 6 inches) large. Divide the dough into 12 regular buns and arrange them in the tray.
Cover your tin with a damp tea towel and leave it in a warm area to rest for another 30 min - 1 hour. The dough should increase in size by around 20-50%.
When the dough is puffy again, preheat the oven to 180°C (350°F).
Making the cross and baking:
Add both 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 30-40 minutes (if you used a loaf tin) or for 15-20 minutes if you used a square/rectangular tin. The surface should be golden brown and when you insert a skewer into one of the middle buns, there shouldn't be any wet dough on it.
When the brioche hot cross buns are still hot, brush the top with sweetener or jam. Allow them to rest for 15 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.
* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use active dry yeast, you'll need to increase the yeast to 1 ⅓ tbsp and combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe. If you use another type of yeast, you may need a different quantity.
*** If your dough doesn't increase in size, place it in a warmer spot in your house. Sometimes I kickstart this process by gently steaming the bowl for 1 minute. If your dough doesn't increase in size at this stage, it will not bake well.