• 300ml almond milk
  • 50g dairy free butter
  • 500g strong flour
  • 7g dried yeast or 14g fresh
  • 70g caster sugar
  • 1g salt
  • 3g cinnamon
  • 3g mixed spice
  • The zest of one orange
  • 70g sultanas
  • 50g mixed peel
  • 100g flour
  • 50g water
  • 75g apricot jam
  • Juice from one orange
  • 15g water
  • Heat until fully mixed together

Love hot cross buns but looking for a vegan alternative? Try these lovely vegan hot cross buns, sticky, sweet and full of fruity flavours.


  1. Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
  2. Mix the flour, yeast, sugar, salt and spices with the dough hook for 3 minutes and leave to prove until doubled in size.
  3. Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.
  4. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy, if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
  5. Heat the oven to 180ºc. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
  6. Once cooked, brush the warm jam over the tops of the buns.

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