There is nothing better than making your own baked goods and hands-down the most rewarding thing to bake involves yeast. I have a love-love-hate relationship (I love them twice as much as hate them!) as I get nervous every time just in case the airing cupboard isn’t quite the right temperature and what about that tiny bit of yeast left in the pan that didn’t make it into the dough?
After hours (literally hours) of anguish and the aroma of freshly baked sweet and sticky hot cross buns fills the kitchen and I see these little buns come out of the oven fluffy and golden brown… well, it’s probably the best feeling you can have in a kitchen.
I haven’t painted this recipe in the best light so far. But what I want to emphasise is how I have practised this recipe over the last couple of years and really cracked it. So, here is the fool-proof, non-anxiety causing version of my Hot Cross Buns. Leave the anguish to me, you just enjoy the bake.
I won’t lie, it takes patience, but you’ll know that already if you bake with yeast. Or even if you make raw treats that need to set for hours in the fridge – like my Salted Almond Caramel Cheesecake or Lemon and Pistachio Cheesecake. These buns really do do all the work for you, as long as you pay careful attention to a few things:
Apart from that, have fun! These are so enjoyable to make and even more so to eat. My family love eating them toasted and spread with butter or simply tear them apart and enjoy with a cup of tea. The tea is pretty important I think to the pleasure – but also be sure to try them with some nut butter, too. You’ll notice these buns are not as sweet as the shop-bought kind but that’s how I like them as you can taste the cinnamon, mixed spices and the ginger, plus the sticky glaze really sings! It allows you to top them with lots of jam, too, without being too sickly sweet. Another difference is that my Hot Cross Buns won’t last for days – because they are fresh, they are best eaten within 24-48 hours although you can freeze them individually once baked.
These Hot Cross Buns are so delicious, they are comforting, sweet, light and airy in the centre with a crisp and sweet crust, warmly spiced, the perfect afternoon pick me up and a real crowd pleaser that happens to be vegan and healthy!
Light and fluffy vegan hot cross buns filled with juicy dried fruit, warming cinnamon and a sticky apricot glaze - perfect served warm from the oven or toasted and spread with vegan butter.
*I haven’t tried these with any gluten free flour blends, but I can imagine one you’ve used with yeast before would work well here.
**I used goldenberries for these images in partnership with Natures Heart Superfoods but all opinions are my own and I love these goldenberries.
I hope you’ll love baking these Vegan Hot Cross Buns, they really are so fluffy and delicious. Let me know your thoughts below and remember to tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With buns of love x