All the flavors of a traditional hot cross bun but, shaped like rabbits, these Vegan Hot Cross Bunnies are an adorable spin on the classic Easter treat!
Hi friends! I wanted to pop in with a one last Easter inspired recipe before the holiday weekend. These Vegan Hot Cross Bunnies are a play on the traditional bun so popular this time of year. Aren't they cute?! My kiddos loved these adorable little guys at first sight and loved them even more after tasting. All the delicious spices and orange flavor of a traditional hot cross bun twisted into a super cute secular Easter bunny.
history of hot cross buns
While hot cross buns are now associated with Easter celebrations their origins are believed to be in paganism. Before Christianity, Egyptians and later Greeks and Romans would bake a similar round bread as an offering to their gods.[1] Another theory suggests "cross buns" were baked to celebrate Eostre, a Germanic goddess, whom it is believed Easter is named after.[2] Whatever their origin, I think we can all agree hot cross buns are delicious.
ingredients
Traditional hot cross buns are an enriched dough meaning they include milk, eggs and other inclusions such as raisins. Of course, milk and eggs are not vegan so some modifications are needed to make a these veg friendly. For that, I chose to keep things very simple using non dairy milk (almond), flax egg and vegan butter. The remaining ingredients are the same as traditional recipes. There's cinnamon, allspice and nutmeg along with fresh orange zest and raisins. Currants, sultanas or even dried cranberries can all be used.
instructions
These buns are not overly difficult, but not as simple as the recipes I usually share. I try to keep my recipes to 10 ingredients or less and this one requires a little more. There is also a bit of time involved however it is a lot of hands off time while the dough rises two times. The basic procedure is the same as many bread recipes. Mix the dough, knead for a couple of minutes, rise for a bit, shape and rise again before the final step of baking.
Making the bunny shape is easier than you might think. Start by rolling the tails. You'll need just enough dough to make 12 smallish balls.
Cut the remaining dough into even pieces and then roll each piece into a log shape about 11 inches long. Bring one end of the log up to be even with the other side creating a "u" shape. Next take one end and cross over the other close to the bottom of the "u" and then twist the two pieces together leaving the ends loose to create the ears. The bunnies will puff when baked so be sure the twist is tight enough that the ear lays over without stretching to prevent losing the shape during baking. Lastly push the tails you made before into the bottom of the "u". Tuck them into the space a bit so they are not pushed up and over during baking.
While these bunnies do not have the traditional cross made a flour paste or icing I still wanted to include that element in some way so those little cotton tails are made using a flour and water mixture and applied prior to baking.
To do this, a small amount of flour is mixed with a lesser amount of water to create a kind of paste that is thick, but also pipe-able. Squeeze a little over the ball of dough used to make the tail and that's it.
The final step is the all important glaze that makes the bunnies shiny and beautiful. You can use apricot jam with a few tablespoons of water so it's thin enough to brush on all over the bunnies or maple syrup with a little water works as well. I used the maple syrup method for the ones pictured. Whichever, you choose don't skip this step. It really makes a huge difference in the final presentation.
If you're still on the hunt for vegan candy for those baskets check out my Vegan Easter Candy Guide.
Recipe
Vegan Hot Cross Bunnies
Ingredients
- ¾ cup non dairy milk, warmed slightly between 100 and 110 degrees I use almond milk
- 2 ¼ tsp active dry yeast
- 2 tsp sugar
- 1 flax egg (1 tablespoon ground flax seed + 2 tablespoon water)
- ½ cup sugar
- 4 tbsp vegan butter, melted
- ½ tsp vanilla
- 3 ½ cup all purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp groudn allspice
- zest of 1 orange
- 1 cup raisins
- ¼ cup apricot jam + water to thin
Instructions
- Whisk together non dairy milk, yeast and 2 teaspoon sugar in a large bowl or the bowl of stand mixer if using, Let sid for 5-10 minutes until frothy.
- Add remaining sugar, butter, flax egg, salt, spices, vanilla and 1 cup of flour to the bowl. If using stand mixer, attach the dough hook and mix until incorporated. if mixing by hand use a large wooden spoon.
- Add remaining flour and raisins. Mix untl dough forms and begins to pull from the sides. Continue using dough hook if using a mixer or knead by hand for 2-3 minutes until dough becomes smooth and elastic.
- Place dough in an oiled bowl and cover with a clean tea towel or cling wrap. Allow to rise for 1-2 hours until dough has doubled in size.
- Punch dough down to release air. Pinch small pieces of dough to form tails about ½ inch in diameter. Set aside.
- Cut remaining dough in into 12 even pieces and then roll each piece into a log shape about 11 inches long.
- Bring one end of the log up to be even with the other side creating a "u" shape.
- Next take one end and cross over the other close to the bottom of the "u" and then twist the two pieces together leaving the ends loose to create the ears. The bunnies will puff when baked so be sure the twist is tight enough that the ear lays over without stretching to prevent losing the shape during baking.
- Push the tails you made before into the bottom of the "u". Tuck them into the space a bit so they are not pushed up and over during baking.
- Place formed bunnies on parchment paper lined baking sheets and cover loosely with tea towels. Rise for about 1 hour until bunnies have puffed.
- To make the fllour mixture for the tails combine 2 tablespoons of flour and 1 ½ tablespoons water give or take. The consistancy should be thick but pipe-able. Pipe the flour paste over the tail as seen in the picture above.
- Bake at 350 degrees for 18-22 minutes rotating the pans halfway through until golden brown.
- Allow bunnies to cool for a few minutes. Mix apricot jam with 1-2 tablespoons of water to thin and paint over the cooled buns and let dry.
- Store bunnies in an airtight container.
Did you make this recipe? Let me know!