Breakfast Dessert Light Bites & Snacks Recipes

St. Clement Hot Cross Buns

These citrusy hot cross buns are plant-based using vegetable oil and dairy-free milk to create an enriched dough without the use of dairy and eggs.

St. Clement Hot Cross Buns

Makes 9 buns


For the buns

  • 2 oranges, zest and juice
  • 100g sultanas
  • 100g strong wholemeal flour
  • 250g white strong flour
  • 30g rapeseed oil, plus a little extra
  • 7g yeast
  • 30g caster sugar
  • 50g mixed peel
  • 2 tsp ground mixed spice
  • 125ml milk, I have used unsweetened soya milk

For the crosses

  • 5ml rapeseed oil
  • 25g strong white flour
  • 25-30ml water

For the glaze

  • 50ml of reserved juice from the oranges
  • 15g sugar
  • pinch of ground mixed spice


  • Zest and juice the oranges, reserving 50ml of the juice for later.
  • Weigh out the remaining orange juice and top up to 100ml if needed with water. Add the sultanas and allow to soak while you prepare the rest of the ingredients.
  • To a freestanding mixer bowl, add the flours, oil, yeast, sugar, mixed peel spices, soya milk and orange zest. Add in the orange juice and sultanas and knead for 5 minutes on a medium setting. Alternatively you can do this by hand but resist the temptation to add more flour – the dough should be ever so slightly sticky.
  • Lightly great a large bowl the oil, place the dough in and cover. Allow to double in size for 1-2 hours.
  • Knock the dough back and evenly divide into 9 balls.
  • Line a baking tin with baking paper and arrange the balls in a 3×3 format.
  • Cover and allow to double in size again, about 1-1.5 hours.
  • Once the dough has almost fully risen, preheat the oven to 200°C fan/ 220°C convection.
  • Prepare the batter by mixing the ingredients together to form a smooth pipeable mixture. Place into a piping bag.
  • Once the oven it up to temperature, pipe crosses over the tops of your buns.
  • Bake for 15 minutes.
  • Meanwhile, prepare the glaze by heating the orange juice, sugar and spices together till the sugar has dissolved.
  • Once the buns are cooked, generously glaze them, using all of the liquid.
  • Remove the buns from the tray onto a wire cooking rack, removing the baking parchment as well.
  • Best enjoyed fresh on the same day, or delicious toasted if a day or two old.

Per bun*: 254kcal/ 4.6g fat/ 0.4g saturated fat/ 46g carbohydrates/ 2.8g fibre/ 6.1g protein

*Analysis based on unsweetened soya milk

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