Very Berry Vegan Hot Cross Buns

lucylox

March 27

These very berry vegan Hot Cross Buns are a winning combination of sweet fragrant strawberry and juicy blueberry decorated with a strawberry flavoured pink cross, i think these are the ultimate pretty hot cross buns.

Every year I like to try and create a new vegan hot cross bun flavour and often scour the shops to see what's 'in', and this year blueberry seems to be everywhere. According to social media, blueberries are very hot right now! Since I've also been wanting to add as many pulse dried strawberries from the New Forest fruit snacks company into my recent bakes (*gifted*) the combination of strawberry and blueberry seemed like the way to go. Honestly, these pulse dried strawberries are delicious and so versatile in adding to bakes and desserts, you really need to buy some if you come across them.

In fact, the combination works brilliantly – the freeze-dried strawberries break down a bit and scent the whole dough with a fruity flavour, whilst the blueberries give a tart fruity burst, similar to the usual sultanas but more of a tart fruitiness.

So not only are these hot cross buns as pretty as anything, they're also full of delicious fruity flavour, which works brilliantly with some dairy-free butter and strawberry jam.

Do you have a favourite hot cross bun flavour? I'm always looking for new inspiration, so let me know and a new recipe may be forthcoming 🙂

Very Berry Vegan Hot Cross Buns

Soft, spiced buns packed full of strawberries and blueberries and decorated with a strawberry pink cross

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

275 g strong bread flour
1 tsp fast action instant yeast
2 tbsp caster sugar
1 tsp mixed spice
1 lemon zested
15 g dairy-free margarine softened
130-140 ml tepid dairy-free milk
5 g freeze dried strawberries (roughly chopped (or 10g dried strawberries))
15 g dried blueberries
for the crosses:
2 tbsp flour
3 tbsp water
1 tbsp freeze dried strawberry powder (just crush them to a fine powder)
A few drops of pink food colouring
for the glaze:
2 tbsp sugar
2 tbsp water

In a large bowl mix together the flour, yeast, sugar, lemon zest, salt and spices. Make a well in the centre and pour in the dairy-free milk and softened dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
Knead for about 5 mins until the dough is smooth. Gently knead in the dried strawberries and blueberries.
Place in a bowl and cover, leave in a warm place to double in size (about 2 hours)
Knock back, knead again and then form into 6 even sized balls. Place well-spaced on a baking sheet lined with grease proof paper
Cover and leave to rise again for 30-60 minutes
Mix together the water, flour, freeze dried berry powder and food colouring to make a pink paste and pipe onto the top of the buns in crosses
Bake at 180 degrees/Gas Mark 5 for 18-20 minutes until risen and the buns sound hollow
Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
Leave to cool on a wire rack.
These buns are best kept loosely covered or the glaze will make them go a bit soggy.
These buns freeze-well.