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
200g vegan marzipan, chilled and grated
Zest of two lemons
Paste for crosses:
30g plain flour
1/4 teaspoon sugar
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.
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.
Add the sultanas and marzipan and mix until combined thoroughly, but the sultanas aren’t too mashed up.
Cover and leave to rise for around 30 – 40 minutes, until double in size.
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.
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.
Bake for 20 minutes or until golden brown.
Glaze with some warmed golden syrup and serve.
What are you baking this Easter?