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Carrot Cake Hot Cross Buns with Vanilla Butter

Carrot Cake Hot Cross Buns with Vanilla Butter

These carrot cake hot cross buns are suitable for vegans and dairy free!

Ingredients

  • For the Crosses

  • For the Vanilla Butter

Directions

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Last Year M&S were selling carrot cake hot cross buns and everyone went crazy for them. I searched in every local M&S and even tweeted them to see if the had them in stock but I couldn’t find them anywhere! In the end I gave up and made my Hot Cross Loaf but I didn’t stop thinking about them. This year I decided to do a little recipe testing of my own and came up with these Carrot Cake Hot Cross Buns with Vanilla Butter.

Carrot Cake Hot Cross Buns

I was originally going to do a cream cheese swirl through the middle of the buns but I figured that would mean you couldn’t toast them and I only really like them warm and crisp with melting butter on. I also wanted to keep them suitable for vegans and dairy free. That’s where the vanilla ‘butter’ comes in. It’s actually made from dairy free spread and adds that extra creamy, vanilla taste to it without having any cream cheese in.

Carrot Cake Hot Cross Buns vegan dairy free

Because of the addition of the carrot, I found these hot cross buns are more dense than your average hot cross bun (a bit like a scone) but they are so tasty and I’ve been having them for breakfast as treat!

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Step 1
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In a small bowl mix 2 tsp of the flour, 1 tsp of the sugar, the yeast and 125ml or warm water. Leave aside for 10 minutes and it should go frothy. Your yeast has activated.

Step 2
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In a separate bowl mix the rest of the flour, spices and sugar and rub in the butter until there are no lumps. Mix in the raisins and carrot until evenly distributed and make a well in the centre. Pour in the yeast mixture and orange juice mix until a soft dough starts to form. Knead by hand (about 8 minutes) or with a dough hook attachment (5 minutes). Place in a floured bowl, cover and leave in a warm place for 40 minutes.

Step 3
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Knock the air out of the dough by kneading gently. Divide into 8 even balls and place on a greased baking tray so there is a little room between each for them to rise. Make the crosses by mixing the flour with enough water to make a pipeable paste. Put into a piping bag with a small round tip and pipe a cross on each bun. Preheat the oven to 180ºc. Cover with a proving bag and leave in a warm place for 30 more minutes.

Step 4
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Place in the baking tray in your preheated oven and bake for 35 - 40 minutes or until golden on top.

Step 5
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For the vanilla butter

Mix the vegan/dairy free spread with the vanilla extract and sugar and whip until smooth.

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  • 54 Views
  • 2 hrs
  • Serves 8
  • Medium
  • 180°c

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Ingredients

Adjust Servings:
14g Dried Yeast
500g Strong White Bread Flour
75g Caster Sugar
1/2 tsp Ground Nutmeg
2 1/2 tsp Mixed Spice
2 tsp Ground Cinnamon
1 tsp Ground Ginger
3 tbsp Orange Juice
50g Vegan butter
4 Grated Carrot
1 tsp Vanilla Extract
100g Raisins
For the Crosses
30g Plain Flour
Water
For the Vanilla Butter
4 tbsp Vegan butter
1 tbsp Caster Sugar
1 tsp Vanilla Extract
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