Sharon’s Hot Cross Buns

Name: Sharon’s Hot Cross Buns
Total time: 1 h
Ingredients: 3 tablespoons unrefined soft light brown sugar or maple syrup; ½ tablespoon vegan butter or light oil (such as light olive oil or rice bran oil); 3 tablespoons unrefined soft light brown sugar or maple syrup; 40 g/1½ oz/⅓ cup raisins; ¼ teaspoon ground cinnamon; 180 ml/6 fl oz/¾ cup plant milk; Finely grated zest of 1 large orange (optional); 2 tablespoons vegan butter or light oil (such as light olive oil or rice bran oil), plus extra oil for greasing; 2 tablespoons vegan butter or light oil (such as light olive oil or rice bran oil), plus extra oil for greasing; 2 tablespoons vegan butter or light oil (such as light olive oil or rice bran oil), plus extra oil for greasing; 2 tablespoons vegan butter or light oil (such as light olive oil or rice bran oil), plus extra oil for greasing; 30 g/1 oz/3½ tablespoons plain/all-purpose flour; 2 tablespoons vegan butter or light oil (such as light olive oil or rice bran oil), plus extra oil for greasing; 2 tablespoons plant-based milk of choice (you may need a little more); 30 g/1 oz/3½ tablespoons plain/all-purpose flour; ½ tablespoon vegan butter or light oil (such as light olive oil or rice bran oil); 2 tablespoons plant milk of choice; ½ tablespoon vegan butter or light oil (such as light olive oil or rice bran oil); ½ tablespoon vegan butter or light oil (such as light olive oil or rice bran oil); 250 g/9 oz/1¾ cups strong flour or a mix of strong wholemeal/whole-wheat flour and white flour, plus extra for dusting; 250 g/9 oz/1¾ cups strong flour or a mix of strong wholemeal/whole-wheat flour and white flour, plus extra for dusting; 250 g/9 oz/1¾ cups strong flour or a mix of strong wholemeal/whole-wheat flour and white flour, plus extra for dusting; ¼ teaspoon fast-action/instant active dried yeast for fermented version or 2 teaspoons for quick version; 2 tablespoons sugar (preferably unrefined soft light brown sugar); 2 tablespoons sugar (preferably unrefined soft light brown sugar); ½ teaspoon sea salt

Preparation info

Makes:
6

Difficulty
Easy
Ready in
1 hr

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“I’ve made these buns with children many times and they’ve always been a delight. They look just as good as store-bought ones but they’re more wholesome as they don’t contain any preservatives, and if you ferment the dough, they’re much better for your gut microbiome. Kids love baking – the sensory aspect and the alchemy of it – how a dust-like ingredient such as flour can turn into something as delicious as buns is magic. People often say they’re ‘rubbish’ at baking – but it’s just practis

Ingredients

Bread
Vegan

Ingredients

Method