Vegan Sourdough Hot Cross Buns: A Complete Guide

Hot cross buns are an iconic Easter treat, traditionally enjoyed on Good Friday in many countries. This delightful bread is often spiced and filled with dried fruit, with a characteristic cross. In this guide, we’ll take you through making a vegan sourdough version of hot cross buns, combining the tangy flavor of sourdough with the warmth of spices while keeping it entirely plant-based. Whether you’re looking for a healthier option or want to cater to dietary needs, these buns offer a unique twist on the classic recipe.

What Makes Vegan Sourdough Hot Cross Buns Special?

Vegan sourdough hot cross buns stand out for a couple of reasons:

1. Sourdough fermentation: Sourdough is naturally fermented, making it easier to digest than yeasted bread. The long fermentation process allows the phytic acid in the grains to break down, which aids in mineral absorption and reduces bloating for many people.
2. Vegan Ingredients: Instead of traditional dairy and eggs, these buns use plant-based alternatives. This makes them suitable for those with dietary restrictions and adds a modern, ethical twist to a centuries-old tradition.

By making these buns at home, you can control the ingredients and ensure that no artificial preservatives or unnecessary additives are included. Plus, the homemade touch always makes these buns extra special!

Ingredients Needed for Vegan Sourdough Hot Cross Buns

Essential Ingredients:

Making vegan sourdough hot cross buns requires a mix of pantry staples and special ingredients to achieve the perfect flavor and texture:

• Sourdough starter (100g): You’ll need an active and bubbly starter, fed and ready to go. This starter is the backbone of your recipe, responsible for leavening and flavor.
• Strong white bread flour (225g) gives the buns structure and chewiness.
• White spelt flour (225g): Adds a nutty flavor and a softer texture, thanks to its lower gluten content.
• Plant-based milk (100ml): Oat or soy milk best enriches the dough.
• Aquafaba (3 tbsp): The water from a can of chickpeas acts as a vegan egg substitute, improving the dough’s elasticity.
• Vegan butter (50g): Adds richness and moisture to the buns.
• Mixed dried fruits (100g): Soaked in brandy or orange juice, raisins, currants, or mixed peel, give a sweet, chewy contrast.
• Spices (1 tsp ground mixed spice): This blend of cinnamon, nutmeg, and allspice brings warmth to the recipe.

Optional Additions:

• Orange zest: Adding the zest of half an orange enhances the flavor with a citrusy brightness.
• Chia seeds or flaxseeds: Great for adding more texture and nutrition.

You’ll achieve a far superior result by choosing high-quality, organic ingredients than store-bought versions of hot cross buns.

Step-by-Step Instructions for Making Vegan Sourdough Hot Cross Buns

1. Preparing the Sourdough Starter

Your sourdough starter is a living organism, and its health is key to the success of these buns. Ensure your starter is fed and bubbly before you begin.

• Feed the starter with equal parts flour and water and let it sit for 4-6 hours. It should double in size and look frothy when ready to use.

Pro tip: If your starter is sluggish, give it a warm environment (around 75°F) to speed up the process. A slow starter could result in dense buns.

2. Mixing the Dough

Combine your active starter with the flour, warm water, and plant-based milk in a large bowl. Mix until a rough dough forms. Add the aquafaba and vegan butter, kneading it until it becomes sticky.

Once you’ve achieved a somewhat smooth dough, add the dried fruits, spices, and orange zest. Knead for 5-8 minutes or until the dough is soft and elastic.

Important: At this stage, the dough will be sticky. Resist adding too much extra flour, which can result in dry buns. Instead, use the “stretch and fold” technique to develop the dough’s gluten structure without kneading.

3. First Proofing

Cover the dough and allow it to rest in a warm, draft-free spot for 1-2 hours or until it has doubled.

If time allows, refrigerate the dough overnight. This cold fermentation deepens the flavor by allowing the sourdough to develop more complex notes.

4. Shaping the Buns

After the first proofing, gently punch down the dough and divide it into 8-12 equal pieces. Shape each piece into a ball by rolling it between your palms. Place the buns onto a lined baking tray, leaving space between them to rise.

5. Second Proofing

Cover the tray and allow the buns to rise for another hour or until they have doubled. The second proof is crucial for ensuring the buns turn light and fluffy.

Making the Cross and Baking the Buns

Flour Paste for the Cross

Mix 4 tbsp of plain flour with 2 tbsp of water to make the traditional cross until it forms a smooth paste. Transfer the mixture into a piping bag (or use a plastic bag with the tip snipped off) and pipe a cross on each bun.

Baking Time and Temperature

Preheat your oven to 200°C (390°F). Bake the buns for 15-20 minutes until they are golden brown and sound hollow when tapped on the bottom.

Note: Every oven is different, so start checking around the 15-minute mark to avoid over-baking, which could dry out the buns.

Glazing and Finishing Touches

Vegan Glaze Options

For a shiny, sweet finish, brush the freshly baked buns with one of the following glazes:

• Classic Sugar Syrup: Mix 1 tbsp sugar with 2 tbsp water, boil until dissolved, and brush over the hot buns.
• Marmalade Glaze: Warm 1 tbsp of marmalade with water and brush it over the buns for a citrusy shine.

Cooling and Serving Suggestions

Let the buns cool on a wire rack before serving. You can enjoy plain or split and toast them, adding a dollop of vegan butter or even a homemade fruit compote for extra indulgence.

How to Make Vegan Sourdough Hot Cross Buns Ahead of Time

Preparing the Dough the Night Before

Making the dough a day ahead allows for the flavors to meld and develop fully. Simply leave the dough to rise in the refrigerator overnight after the first proofing, then continue with shaping and the second rise the next morning.

Freezing and Storing Buns

These buns freeze well, so if you’re preparing ahead for a special occasion:

1. Let the buns cool completely.
2. Store them in an airtight container and freeze for up to 3 months.
3. To reheat, thaw at room temperature, then warm in the oven for 5 minutes to restore their freshness.

Vegan Ingredient Substitutions for Sourdough Hot Cross Buns

Best Plant-Based Milk Substitutes

While oat milk provides the creamiest texture, soy or almond milk also works. Each type adds its own subtle flavor, so feel free to experiment.

Replacing Eggs in Traditional Recipes

Aquafaba, the liquid from canned chickpeas, is a popular substitute for eggs in vegan baking. It acts as a binder and helps add moisture, ensuring your buns are tender and fluffy.

Troubleshooting Common Issues

Why Didn’t My Sourdough Buns Rise Properly?

• Weak Starter: If your starter isn’t strong enough, it won’t provide the necessary lift. Make sure your starter is active and bubbly before use.
• Underproofing: If the buns haven’t risen enough, give them more time. Temperature plays a key role—too cool, and the rise will be sluggish.

How to Fix Overly Dense Buns

• A low hydration level in the dough can lead to dense buns. Ensure the dough is wet enough but not too sticky.
• Over-kneading can also cause the dough to become tough. Use the stretch and fold method to prevent this.

Preventing Dry Buns

To keep the buns moist, avoid over-baking and brush with a glaze when they come out of the oven.

FAQs About Vegan Hot Cross Buns

Final Thoughts: Mastering Vegan Sourdough Hot Cross Buns

With patience and attention to detail, you can master the art of making vegan sourdough hot cross buns at home. These buns offer a healthier, more ethical version of the traditional recipe, but the sourdough also adds a depth of flavor that’s hard to resist.

Whether you’re making them for a holiday or just because, these buns will surely be a hit! Try adding your favorite ingredients or experimenting with different flour blends to make the recipe your own. Happy baking!