Rosie Makes: Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Good Friday is this coming week, and so I thought it was high time I shared an Easter recipe! I’ve been perfecting my eggless hot cross buns over a number of years and I think these vegan lemon and marzipan hot cross buns are my best yet! Zesty with lemon, rich with almond sweetness from the marzipan and studded with sultanas, delicious straight from the oven. You can see my other hot cross bun recipes here. To make them, you will need:

14g dried yeast
500g white bread flour
2 tbsp caster sugar
300ml oat milk
1 tsp ground cinnamon
40g vegan butter
100g sultanas
200g vegan marzipan, chilled and grated
Zest of two lemons

Paste for crosses:
30g plain flour
1/4 teaspoon sugar

Vegan Lemon and Marzipan Hot Cross Buns

In a bowl combine the yeast with 2 tsp flour, 1 tsp sugar and 125 ml warm oat milk. Stir and leave in a warm, draught-free place for 10 minutes. The mixture should be frothy and light.

Vegan Lemon and Marzipan Hot Cross Buns

In another bowl sift the remaining flour, spices, sugar, butter and lemon zest. Make a well in the centre and add the yeast mixture and 185 ml of warm oat milk to make a soft dough. Knead for 5 minutes until smooth, adding more flour if needed.

Vegan Lemon and Marzipan Hot Cross Buns

Add the sultanas and marzipan and mix until combined thoroughly, but the sultanas aren’t too mashed up.

Vegan Lemon and Marzipan Hot Cross Buns

Cover and leave to rise for around 30 – 40 minutes, until double in size.

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Preheat the oven to 200C (180C Fan). Turn the dough on a floured surface, kneading to deflate. Shape in 12 balls and place on a lined baking tray almost touching each other. Leave in a warm place for 20 minutes until doubled in size.

Vegan Lemon and Marzipan Hot Cross Buns

To make the crosses, mix the flour sugar and 2 tablespoons of water into a thick paste. Fill a piping bag (or plastic bag) and pipe crosses over the buns; the key here is to move quickly and pipe in straight lines in one direction at a time.

Vegan Lemon and Marzipan Hot Cross Buns

Bake for 20 minutes or until golden brown.

Vegan Lemon and Marzipan Hot Cross Buns

Glaze with some warmed golden syrup and serve.

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

What are you baking this Easter?

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Vegan Lemon and Marzipan Hot Cross Buns

Recipe adapted from the quantities of this one on BBC Food but using oat milk, with the flavours from this
recipe.

2 comments

  1. Miriam says:

    Hi Rosie. Thanks so much for this post as I was desperately looking for a recipe for these buns 🙂 you just read my mind!

    I will be cooking some anisee ring biscuits, which are the traditional sweet in the North of Spain for Easter. I love them so much!

    Thanks for all your hard work in this blog, you are really inspiring.

    • Rosie says:

      Thanks Miriam! I’m glad I read your mind and hope you enjoy making them. Hope you enjoyed your aniseed ring biscuits too, they sound amazing. Thank you – that’s so very kind 🙂 x

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.