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Vegan Hot Cross Buns

12 Portions

Medium 30 Minutes



For the recipe  Vegan Hot Cross Buns

For the Hot Cross Buns:

15 g Ground Flaxseed (1 tbsp)
45 ml Water (3 tbsp)
500 g Strong White Bread Flour
7 g Fast-action dried yeast
5 g Salt (1 tsp)
50 g Light Brown Sugar
250 ml Soy Milk (warm)
10 ml Valencian Orange Extract (2 tsp)
30 ml Vegetable Oil (2 tbsp)
100 g Sultanas
100 g Dr. Oetker Dark Jumbo Chocolate Chips (optional)

For the Cross:

50 g Plain Flour
45 ml Water (3 tbsp)


100 g Apricot Glaze
10 ml Water (2 tsp)




For the Hot Cross Buns

Place the flax seed in a small bowl and add 3tbsp of water, stir together and leave to one side to congeal and create the texture of an egg. Place the flour, yeast, salt, sugar and cinnamon in a large bowl. Mix together until well combined and make a well in the centre. 


Pour half the warmed soya milk, Orange Extract, oil and flax seed mixture into the well and begin the mix into the dry ingredients. – this can be done by hand or in a freestanding mixer with the dough hook attachment.


Add the sultanas and gradually pour in the remaining soy milk, stirring whilst you are pouring in the milk. Continue to stir until a sticky, moist dough is formed.


Begin to knead the dough until it is smooth and elastic. If using a freestanding mixer this should take about 5 minutes or 10 minutes by hand. – try not to add extra flour, the more you knead the dough the less sticky it will become.


Once you have a smooth elastic dough, place in a lightly oiled bowl and cover with clingfilm. Leave at room temperature until the dough has doubled in size, this usually takes about 2 hours. 


Once the dough has doubled in size, push the dough with your knuckles to deflate it and place on a lightly floured surface. Leave to rest for 5 minutes and line a large rectangular baking tray with baking paper. 


Divide the dough into 12 equal portions. Form the dough portions into balls and place on the prepared baking tray spaced slightly apart. Cover with oiled cling film and leave in a warm place for about an hour or until the dough has doubled in size. 


Pre-heat the oven to 180°C /160°C/ Gas Mark 4 about 10 minutes before baking. Place the plain flour in a bowl and add the water a tbsp. at a time until a smooth paste has formed. Transfer the paste to a piping bag and cut the end off to create a small hole in the end of the piping bag. Pipe a line of paste along each row of hot cross buns, then repeat in the other direction to create a cross on the top of each bun.


Place the buns in the oven and bake for 20-25 minutes until golden brown and when you tap to base of a bun it sounds hollow. 


5 minutes before the buns are baked, place the apricot jam ad water in a small sauce pan. Gently heat until the mixture begins to boil and the consistency thins. When you remove the buns from the oven immediately brush with the apricot glaze and allow to cool. You hot cross buns are not ready to serve and enjoy!  

Why not try adding 100g Dr. Oetker Dark Jumbo Chips, they are suitable for vegans and are a tasty chocolatey addition to the hot cross buns, simply add them to the mixture when you add the sultanas! 

Nutritional Information for the recipe Vegan Hot Cross Buns

Per Serving Per 100 g / ml
Energy 19778kJ
Fat 254.90g 27.26g
Carbohydrate 517.90g 55.39g
Protein 49.30g 5.27g