Hot Cross Buns are a traditional symbol within the easter tradition. Having said that, have you ever considered making them yourself? I had an idea to make a twist on the traditional Hot Cross Buns by making these ones pineapple flavour. Yep! Vegan Pineapple Hot Cross Buns! Genius! (well, I thought so! 🤣)
Biting into these tasty treats and getting a nice little piece of pineapple was like sending a message to my taste buds to celebrate winning the lottery! You could mix up the ingredients as much as you want, be careful not to add too many wet ingredients though as they may just result in a soggy bun, so you may need to add more flour if you do conjure up any other ideas.
All you need for this recipe is some flour, yeast (we used Bob’s Red Mill active dry yeast – it worked a treat!), milk, pineapple, cinnamon and currants – (which you could sub for sultanas). It’s really that easy! Homemade stuff yields in some serious satisfaction, tastes better, and you know what the ingredients are! No preservatives or nasties rumbling around in your stomach causing a mess that will never clean up themselves!
You know that smell and taste of homebaked bread? Well, when these Buns came out of the oven it was like that, but 10 times better! They were even better the next day, toasted!
I thought that making the cross on top of the bun would be some complicated recipe, but it’s simply just flour and water!
This recipe makes about a dozen hot cross buns, depending on how big you make them. Once our Vegan Pineapple Hot Cross Buns came out of the oven, I glazed them with a little maple syrup, which gave them a lovely shine and sticky cover. Deee-licious!
Happy Easter everyone, and please share this recipe with your friends and family!
A twist on the traditional recipe, by adding pineapple to these Pineapple Hot Cross Buns! Fresh and delicious! Give them a go for Easter!
- 1 cup plant based milk warmed
- 10g yeast
- 2 Tbsp nuttelex or plant based butter
- 200g pineapple
- 1/3 cup currants
- 1 tsp cinnamon
- 4 cups flour
- 2 Tbsp coconut sugar
- Pinch of salt
- 2-3 Tbsp maple syrup
- 3 Tbsp flour
- water, to mix
Warm milk and add plant based butter. Add yeast and let sit for 10 minutes. Milk must not be too hot. Just warm. I whisked in the yeast to spread it evenly through the milk.
Meanwhile, I used tinned pineapple and chopped it up a bit finer. Add this to a bowl with the currants and cinnamon. Mix well and sit aside.
Transfer the yeast mixture into a bigger bowl. Start adding flour gradually and use a whisk at first to get the lumps out. After adding 1 cup of flour, add the pineapple mix, coconut sugar and pinch of salt. Then add the remaining flour gradually, whisking till you can, then use your hands to form a dough. Knead the dough for 5 or so minutes.
Transfer the mixture into a container lined with plant based butter or oil. Let rise for a couple of hours, somewhere warm.
Once the dough has risen, roll it into balls the shape of hot cross buns. Place on baking trays sprayed with oil. Let sit for another hour or so somewhere warm for them to rise further.
Put the flour into a bowl and add some water to mix. Use a whisk to get the lumps out. Make a thick paste, and put it into a little sandwich bag and cut the tip out of one corner, or use a piping bag to make the crosses on your buns.
Bake in a fan forced oven at 190℃ for 20 to 22 minutes, or until golden on top. You can stick a wooden skewer in to see if they are cooked inside.
Once they are out of the oven, glaze with the maple syrup, which gives them a lovely shine and a yummy taste.
Eat straight away, or keep in container overnight and toast the next day. They will keep in the fridge for up to one week, or in the freezer for longer.