Vegan Hot Cross Bunnies
All the flavors of a traditional hot cross bun just shaped a bit different, these Vegan Hot Cross Bunnies are an adorable spin on the classic Easter treat!
Servings 12 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.