Vegan Hot-Cross Loaf
Updated: Apr 14, 2022
Happy Easter Friday! I made this hot cross bun loaf today using whatever I could find in the pantry. I thought it would be the perfect recipe to share since we are all staying home so there’s no need for store brought hot cross buns this year.
These were so much fun to make and really really tasty! I’m just finishing up my 3rd slice while I type this right now.
All you need is:
Measuring Cups and spoons
Mixing bowl
Bread tin or dish
1 Hour and 45 minutes
Ingredients:
Dry:
3 cups all-purpose flour
1/2 cup of brown sugar
1 sachet yeast (10g)
Pinch salt
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup finely chopped dates
Wet
1/2 cup coconut oil
1 /2 cup Alpro soya milk
For the crosses:
2 tablespoons flour
2-3 tablespoons soya milk
Glaze:
1 tablespoon apricot jam
For the cross:
2 tablespoons flour
3 tablespoons milk
Directions:
In your mixing bowl add in all the dry ingredients and mix.
Add in the wet ingredients and combine the mixture until a smooth dough forms.
Knead the dough for a good 5 minutes.
Divide the dough into 6 equal balls.
In your oiled tin place the six balls evenly spread out.
Cover and allow to rise for a good hour.
Once the balls have risen preheat your oven to 180°c.
While the oven heats up, mix together the flour and water for your crosses.
Pour the mixture into a piping bag or little plastic bag and cut a tip in the corner. Pipe your crosses or hearts or V's, whatever you want, let these buns be your canvas.
Place the tin in the oven to bake for 30 minutes until golden.
Remove from the oven and heat up your jam on the stove or microwave until it becomes runny.
Evenly spread the glaze on top of the buns and enjoy with a good spread of vegan butter such as Flora Vegan Margarine.🌱
