Hot Cross Buns are a British Easter-time tradition that are served on Good Friday and usually prepared with butter and milk, but these buns are dairy-free and delicious anytime of year! This recipe has extra yeast, so it has a short rising time, perfect for busy holiday meal preparation or weeknight dinners.
Makes 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- ¾ cup plain unsweetened soymilk
- 1/3 cup honey
- 2 T sugar
- 2 packages dry active yeast
- 3 ¼ cups white all-purpose flour
- ¼ t. salt
- ½ cup raisins
- 2 large eggs, lightly beaten
- 1 egg white
- 1 cup confectioners sugar
- 1 T. hot water
- 1 T. unsweetened plain soy yogurt
1. In a small saucepan over low heat, combine the soymilk, honey and sugar, stirring until the mixture is consistent and just warm (about 110 F). Remove form heat and transfer to a medium-sized mixing bowl. Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface of the soymilk.
2. In a small mixing bowl, combine the flour, salt and raisins. Set aside.
3. Using an electric hand mixer at medium speed, mix the eggs into the soymilk mixture until well combined. Add in the flour mixture in several additions, until forming a soft and slightly sticky dough. Turn out the dough and knead until elastic, about 3 to 4 minutes. Return dough to the mixing bowl and cover with a towel and let rise in a warm place for 30 minutes.
4. Preheat the oven to 350 F. Lightly oil a large baking sheet or line a baking sheet with parchment paper.
5. Punch down the dough, turn the dough out onto an un-floured surface and knead for about 2 minutes. (Lightly flour the surface only if the dough sticks to your hands or the counter.) Return the dough to the mixing bowl, cover and let dough rise for 30 minutes more.
6. Turn the dough out onto a dry surface and separate divide into twelve balls. Knead each ball of dough slightly, placing them on the prepared sheet as you finish. Cover loosely with a towel and let the rolls rise for 10 minutes.
7. Using a sharp knife in very swift motions, cut a cross in the top of each of the buns. Let the buns rest about 10 minutes more, or until the crosses spread apart. Brush the buns with the egg white and bake until golden brown, about 20 minutes.
8. Make the icing. Using an electric mixer, beat the confectioners sugar with the water and soy yogurt until the the mixture is the consistency of a thick syrup or icing. While the buns are still hot, brush a small amount of icing in the crosses of each. Serve warm.