Sweet, spiced, and impossibly soft — these hot cross buns take the classic Easter treat to new heights with the dreamy combo of toasty pecans, sweet maple syrup, and bursts of fresh apple. Serve them warm, slathered with vegan butter!
You will need
Makes 12
For the buns:
- 3 1/2 cups bread flour or plain flour, plus extra as needed
- 3/4 cup dairy-free milk, warm
- 1/2 cup (115g) vegan butter, room temperature (note)
- 1/4 cup (85g) maple syrup (or regular sugar)
- 2 1/2 teaspoons instant dry yeast
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 apple, diced
- 1 cup sultanas (optional)
- 3/4 cup pecans, roughly chopped
For the cross:
- 6 tablespoons (45g) plain flour, or as needed
- 4 tablespoons (60g) water, or as needed
For the glaze:
- 3 tablespoons maple syrup
Recipe: Rainbow Nourishments
Directions
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Step 1
Add the flour, milk, butter, maple syrup, yeast, spices and salt to a large bowl or stand mixer with the dough hook attachment. If using a bowl, mix until combined then transfer to a lightly floured surface and knead until soft and elastic. If using a stand mixer, knead the dough until it’s soft and elastic.
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Step 2
Add the apple, sultanas and pecans to the dough and knead until all the ingredients are evenly distributed. The apple adds a lot of moisture to the dough so you may need to mix in a few extra tablespoons of flour.
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Step 3
Place the dough in a clean bowl, cover with a tea towel and set aside in a warm place for at least 1 hour. The dough is ready when it doubles in size.
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Step 4
Punch down the dough and shape it into 12 equal balls.
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Step 5
Arrange the buns in a lined or greased baking tray. Mine was around 29 x 21cm large. Cover with a tea towel and rest in a warm place for at least 1 hour. The buns should increase in size by around 50%.
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Step 6
When the buns are puffy again, preheat your oven to 180°C (conventional) or 160°C (fan).
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Step 7
To make the cross, add the flour and water to a small bowl. Mix until it becomes a thick but smooth paste. Add more flour or water if needed. Spoon the paste into a piping bag with a small round nozzle and pipe crosses onto the buns.
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Step 8
Bake the buns for 32-37 minutes or until golden brown on top. When the buns are still warm, brush them with the remaining 3 tablespoons of maple syrup for a glossy, lightly sweet finish.
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Step 9
Enjoy the hot cross buns warm! They keep for 2-3 days at room temperature and up to 1 month when frozen. Please reheat the buns before serving.
Hot tip!
Note: We used a vegan block butter to make these buns. A spreadable butter will work, but your dough will be a little softer and you may need to add more flour.
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Recipe: Rainbow Nourishments
