Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Lemon & Spice Hot Cross Buns
By Chef Linda
I never understood or appreciated Hot Cross Buns. As a child, the package on the counter meant that either Easter or my grandparents were coming; sometimes both. What threw me were the currants. Why spoil this perfectly delightful sweet pillow of dough? I'd try to pinch out the fruit, but a few wily currants, hidden inside, always managed to ruin the experience for me. So sad, right? But hey, I moved on. And as an adult living a compassionate life, I never really thought about or had the urge to veganize Hot Cross Buns. That is until now.
In thinking about vegan Easter recipes for the blog, I had a fleeting thought of those Hot Cross Buns. Traditionally served on Good Friday, these buns felt like they needed to be remade with compassion (and without the currants!). So here they are...fruit-free, gently scented with spices, and adorned with lemony white crosses. It's a lovely recipe to make on a chilly spring weekend or the night before Easter. With two rises, required, you'll have plenty of time to curl up with an extra cup of tea and a good book.
Ingredients
For the Dough
1 1/2 sticks vegan butter, melted and cooled, plus more for bowl
1 cup non-dairy milk (I used canned coconut milk, light version)
2 packages active dry yeast
½ cup granulated sugar
2 teaspoons salt
2 teaspoons ground cinnamon
¾ teaspoon freshly grated nutmeg
1 teaspoon ground cardamom
4 egg-replacer eggs, follow package directions
5 1/2 cups all-purpose, flour plus more for dusting
3 tablespoons real maple syrup
1 tablespoon water
For the Glaze
2 cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon non-dairy milk
Directions
1
Lightly butter a large bowl. In a small pot on medium heat, heat milk until it is warm to the touch. Pour warm milk into the bowl of a standing mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, salt, melted butter, cinnamon, nutmeg, cardamom, and prepared egg-replacer.
Put the mixer on lowest speed and begin adding flour, 1 cup at a time, until a soft, slightly sticky dough forms. If mixture is too dry or firm, add a little more non-dairy milk. Continue kneading for about 4 to 5 minutes, scraping down hook and sides of bowl as necessary. Turn dough out onto floured surface and knead by hand for another couple of minutes. Alternatively, you can mix this in a large bowl and knead by hand.
Shape dough into a smooth ball, and place in the buttered bowl. Using your hands, lightly coat the top of the dough with a little butter from the bowl. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled, about 1 hour 15 minutes. You can also store the dough overnight in the refrigerator, then let it come to room temperature before using.
Line a baking tray with parchment paper. Turn dough out onto a lightly floured work surface, and knead briefly. Divide dough into 24 equal pieces, about 2 ounces each, about the size of an extra large golf ball. With your hands, shape pieces into smooth, tight balls, and place on baking tray, about a 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in size, 45 minutes to 1 hour.
Preheat oven to 375°F. In a small bowl, stir together the syrup and water. Brush tops of buns with the syrup wash. Using very sharp scissors or a very sharp paring knife rubbed with oil, slice a cross into the top of each bun. Transfer tray to oven, and bake until golden brown, about 20 to 25 minutes. Transfer pan to a wire rack to cool.
To make the glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and non-dairy milk. Scrape icing into a plastic baggie and snip the corner. Make a snip smaller than you think you want it. Pipe the glaze over buns where the cross was cut and set aside so the glaze can set, or eat immediately.
Notes
Lemon & Spice Hot Cross Buns
24 buns
INGREDIENTS
For the Dough
1 1/2 sticks vegan butter, melted and cooled, plus more for bowl
1 cup non-dairy milk (I used canned coconut milk, light version)
2 packages active dry yeast
½ cup granulated sugar
2 teaspoons salt
2 teaspoons ground cinnamon
¾ teaspoon freshly grated nutmeg
1 teaspoon ground cardamom
4 egg-replacer eggs, follow package directions
5 1/2 cups all-purpose, flour plus more for dusting
3 tablespoons real maple syrup
1 tablespoon water
For the Glaze
2 cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon non-dairy milk
DIRECTIONS
1
Lightly butter a large bowl. In a small pot on medium heat, heat milk until it is warm to the touch. Pour warm milk into the bowl of a standing mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, salt, melted butter, cinnamon, nutmeg, cardamom, and prepared egg-replacer.
Put the mixer on lowest speed and begin adding flour, 1 cup at a time, until a soft, slightly sticky dough forms. If mixture is too dry or firm, add a little more non-dairy milk. Continue kneading for about 4 to 5 minutes, scraping down hook and sides of bowl as necessary. Turn dough out onto floured surface and knead by hand for another couple of minutes. Alternatively, you can mix this in a large bowl and knead by hand.
Shape dough into a smooth ball, and place in the buttered bowl. Using your hands, lightly coat the top of the dough with a little butter from the bowl. Cover bowl tightly with plastic wrap and let dough rise in a warm place until doubled, about 1 hour 15 minutes. You can also store the dough overnight in the refrigerator, then let it come to room temperature before using.
Line a baking tray with parchment paper. Turn dough out onto a lightly floured work surface, and knead briefly. Divide dough into 24 equal pieces, about 2 ounces each, about the size of an extra large golf ball. With your hands, shape pieces into smooth, tight balls, and place on baking tray, about a 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in size, 45 minutes to 1 hour.
Preheat oven to 375°F. In a small bowl, stir together the syrup and water. Brush tops of buns with the syrup wash. Using very sharp scissors or a very sharp paring knife rubbed with oil, slice a cross into the top of each bun. Transfer tray to oven, and bake until golden brown, about 20 to 25 minutes. Transfer pan to a wire rack to cool.
To make the glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and non-dairy milk. Scrape icing into a plastic baggie and snip the corner. Make a snip smaller than you think you want it. Pipe the glaze over buns where the cross was cut and set aside so the glaze can set, or eat immediately.