Recipe By @naturalrawc
There are a few certainties in life: the sun rises, the tides roll in, and every year, hot cross buns start popping up on supermarket shelves earlier than you can say, “Seriously, wasn’t it just Christmas?”
And while the aisles are overflowing with every wild new hybrid flavour, let’s be honest—most hot cross buns these days fall a little flat. Smaller, blander, and, dare we say… missing that old-school magic.
But fear not—we’ve got the ultimate cure for your bun blues: our dairy-free, vegan, and (if we do say so ourselves) far superior Vegan Hot Cross Buns. Made with Raw C Organic Virgin Coconut Oil and Raw C Straight Up Coconut Milk, they’re a treat for your tastebuds and your ego. They’ll have you feeling all Martha Stewart-esque when you casually drop, “Yeah, I made them from scratch, no big deal.”
How bun-derful.
Ingredients
- 1cup Raw C Straight Up Coconut Milk, warmed
- 500gwholemeal flour
- 100gsultanas
- 100gdried apricots, finely chopped
- 75gcoconut sugar
- 65gall-purpose flour
- 60gapplesauce
- 50gRaw C Organic Virgin Coconut Oil
- 2¼tsp instant dried yeast
- 1tbsp apricot jam
- ½tsp salt
- ½tsp cinnamon
- ½tsp nutmeg
- ½tsp cardamom
- ¼tsp cloves
- ¼tsp ginger
- 1Zest of 1-2 oranges
Method
- Soak the sultanas in 60ml of water for a few hours.
- Mix wholemeal flour, salt, yeast, sugar, spices, and orange zest in a large bowl. Add the soaked sultanas, soaking water, and dried apricots, then stir everything together.
- Create a well in the centre and pour in applesauce, melted Raw C Organic Virgin Coconut Oil, and most of the warm Raw C Straight Up Coconut Milk. Stir roughly with a spoon, then use your hands to bring the dough together. If it’s too dry, add extra milk. The dough should feel slightly sticky.
- Knead the dough for 10 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover it with a tea towel, and leave it in a warm spot for 1-2 hours to rise.
- Once risen, punch the dough down, divide it into 12 equal pieces, and roll it into balls.
- Preheat your oven to 220°C. Arrange the dough balls in a 3×4 grid on a lined baking tray, ensuring they touch. Cover and let them proof for 60 minutes.
- For the crosses, mix all-purpose flour with water to make a thick paste. Pipe the crosses onto the buns just before baking.
- Bake for 15-20 minutes until golden brown.
- To glaze, heat the apricot jam with a bit of water and brush over the buns as soon as they come out of the oven. Allow the buns to cool on a wire rack before serving.
Enjoy!
