Vegan Hot Cross Buns

Looking for a tasty, carb-loving accompaniment to serve at your Easter dinner? Try these vegan hot cross buns.
Looking for a tasty, carb-loving accompaniment to serve at your Easter dinner? Try these vegan hot cross buns.

Vegan Hot Cross Buns

Ingredients:

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• 3/4 cup almond milk

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• 1 teaspoon apple cider vinegar

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• 1/2 cup vegetable oil

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• 1/3 cup packed brown sugar

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• 3 tablespoons 100 percent apple juice

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• 3-1/2 to 4 cups all purpose flour

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• 2 packages active dry yeast

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• 1 teaspoon ground cinnamon

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• 1/4 teaspoon ground cloves

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• 1 teaspoon salt

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• 1 cup dried currants

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• 1 cup confectioners’ sugar

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• 1 teaspoon lemon juice or more for consistency

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• 1 teaspoon pure almond extract

Directions:

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1. In a small bowl, whisk together almond milk and vinegar. Set aside for 10 minutes to make “buttermilk”.

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2. In a medium saucepan over medium heat, combine buttermilk, oil, sugar, and apple juice. Cook, stirring often, until brown sugar dissolves and the temperature reaches about 110 degrees F.

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3. In the bowl of a standup mixer fitted with the paddle attachment, combine 3 cups flour, yeast, cinnamon, cloves, and salt. Blend on low to combine.

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4. Remove paddle and replace with dough hook. Add buttermilk mixture and blend on low to bring ingredients together. Increase speed to make a sticky dough. Add more flour a bit at a time until the dough becomes soft. Add currants and blend in.

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5. Place dough into a large bowl rubbed with oil, turning dough over to coat. Cover with plastic wrap and set in a warm, draft-free place until it has doubled in size, about 1-1/2 hours.

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6. Punch dough down using your fist and dump onto a lightly floured surface. Divide dough into 16 evenly sized pieces (consider weighing the portions on a kitchen scale to ensure they are the same size).

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7. Place dough balls onto a large baking sheet and cover with a lightly damp towel. Let rise for 45 minutes.

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8. Meanwhile, preheat the oven to 375 degrees F.  Use a sharp knife to make a shallow cross on the top of each bun.

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9. Place baking sheet in the oven and bake for 15 minutes or until buns are lightly browned.

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10. While buns are cooling, whisk together confectioners’ sugar, lemon juice, and almond extract, adding more lemon juice, if needed, to make an icing. Transfer icing to a pastry bag and pipe icing into the cross indentation on each bun.

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11. Serve warm or at room temperature.

More vegan holiday recipes!