Vegan Hot Cross Buns with Sam Parish

· 3 min read

Hot cross buns are the quintessential Easter treat for many households around the world; however we recognized this hasn't been traditionally accessible to some with dietary restrictions. So we reached out to Sam Parish, author of Cook Me to write us a recipe that would bring the whole family around the kitchen bench this Easter by making the most mouth watering vegan miso hot cross buns you'll ever see.

Serving Size: Makes 12 buns

Prep Time: 2 hours

Cooking Time: 15-20 minutes

Begin this recipe 1 day ahead.


  • 1 cup soy milk(250ml), plus extra for brushing
  • 2 tbsp brown sugar
  • 1x 7g sachet dried yeast
  • 4 cups (600g) strong flour, plus extra for dusting
  • 100g vegan butter, plus extra to serve
  • 1 tsp ground cinnamon
  • ½ tsp each ground nutmeg, cloves, allspice, ginger and salt
  • ¼ tsp ground cardamon
  • 1/3 cup Apricot jam, warmed

Overnight soak

  • 2tbs miso paste
  • ½ cup (125ml) just boiled water
  • 50g dried currants (or any dried fruit you like)
  • 1 tsp chia seeds


  • ½ cup (75g) plain flour
  • ¼ cup (60ml) Soy milk 1 tsp miso paste
  • 2-3tbs Water to get to the right consistency


Soak Overnight

The day before, combine all ingredients for the overnight soak in a heatproof bowl. Cover and leave to soften overnight.

The next day...

Step 1

place soy milk in a microwave safe bowl and microwave on high for 15 seconds or until brought to room temperature.

Step 2

Add yeast, 2 tbs flour and 1tbs of sugar and stir to combine. Set aside for 10-15 minutes or until bubbles form, top is frothy, and yeast has activated.

Step 3

Transfer to the bowl of a stand mixer, fitted with the hook attachment, with butter, spices, remaining flour, sugar and all of the soaked mixture.

Step 4

Knead on low speed to combine then increase to medium speed and knead for 6 minutes or until dough comes together and begins to slap the side of the bowl. Dough should be sticky, but if it needs a bit of extra flour to come together add 1-2 tbs extra.

Step 5

Transfer to a floured bench and form a smooth bowl. Transfer to an oiled bowl and cover tightly.

Step 6

Set aside in a warm place for 1- 1 ½ hours or until doubled in size. Return to floured bench and knock back. Weigh dough and divide into 12 even pieces. Working with one piece at a time, roll under the palm of your hand to form a smooth ball.

Step 7

Transfer to a large, lined baking tray, spacing 2cm apart and continue with remaining balls. Cover loosely with a tea towel and set aside in a warm place for 30-45 minutes or until risen.

Step 8

Meanwhile, for the cross combine all ingredients, adding the water 1 tablespoon at a time, until you get a pipeable consistency. Transfer to a piping bag.

Step 9

Preheat oven to 190C. Brush buns with extra soy milk and pipe over cross mixture. Add to oven along with a splash/spray of water, this will create steam in the oven, and bake for 15-20 minutes or until buns are golden and cooked through. Remove and brush with warmed apricot jam while hot. Stand to cool for 10 minutes and serve warm with extra butter.

Sam Parish

About Sam Parish

Author of COOK ME

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