baking dessert easter

Apricot & Almond Hot Cross Buns

servings: 12

by: Ceres Organics

Our vegan Apricot & Almond Hot Cross Buns are a delightful treat, perfect for breakfast or a snack. Packed with the goodness of apricots, almonds, and warm spices, they're sure to be a hit with family and friends this Easter!


  • 300ml Soy Milk
  • 500g Ceres Organics White Stoneground Flour
  • 2 & ½ Tbsp Olive Oil Spread
  • 1 sachet (8 grams) Instant Dry Yeast
  • 500g Ceres Organics White Stoneground Flour
  • 70g White Sugar
  • 2 tsp Mixed Spice
  • 2 tsp Ceres Organics Ground Cinnamon
  • 10g Ceres Organics White Stoneground Flour
  • 1 tsp Ceres Organics Olive Oil
  • 75g Ceres Organics Sun-Dried Apricots
  • 50g Ceres Organics Raw Almonds
  • ¼ cup Ceres Organics White Stoneground Flour
  • 2 Tbsp Apricot Jam


  1. Heat the soy milk in a heatproof bowl in the microwave for 2 minutes. Add the olive oil spread and mix to melt. Set aside to cool to room temperature.
  2. Add together the dry ingredients (yeast, first measure of four, white sugar, spices and salt) in a large bowl.
  3. Pour the milk mixture into the flour and mix with a knife to form a stiff dough.
  4. Dust a clean bench top with the second measure of flour and then knead the dough for about 5 minutes to form a cohesive ball. Oil a bowl with the olive oil, then add the ball of dough to the bowl, cover with a clean tea towel and set aside in a warm spot until it doubles in size (about 1 hour).
  5. Whilst the dough is rising, roughly chop the apricots and almonds.
  6. Roll the dough back onto the clean surface, and add in the almonds and apricots, kneading well until everything is well incorporated. Cover with a clean tea towel and set aside again to rise for another hour.
  7. Return the dough to the clean surface and knead briefly to get the air out of the dough. Cut the dough into 12 even pieces and roll into balls. Assemble on an appropriate size baking tray, keeping a little space between each of the balls. Cover with a clean tea towel and set aside for the final time to rise for 30-45 minutes.
  8. Add the third measure of flour to a small ramekin and gradually add water, mixing to form a thick paste. Transfer this mixture to a snap lock bag and make a small cut in the corner so it is pipeable.
  9. Preheat the oven to 200ºC on bake. Once risen, pipe crosses onto the buns then bake for 25-35 minutes until golden on top. Whilst hot, glaze with apricot jam using a pastry brush. Serve hot and enjoy!


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