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Hot Cross Bunnies

Easter Hot Cross Buns

I always let my bread maker get the dough ready so all I have to do is make them into individual buns and bake. This is the same recipe I used as a young girl with my Dad but now I use vegan ingredients. For the past few Easters I have made them in the shape of bunnies to the delight of my granddaughter Nellee!

The Bun

makes 20-24

It is importance to load your bread-maker with the wet ingredients first and the yeast last. Add the following to your machine:

  • 1 ½ cups coconut milk
  • ½ cup coconut butter
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 5 cups flour (I use a mixture of 3 cups unbleached white to 2 cups whole wheat)
  • 1 tsp of each: cinnamon, nutmeg, allspice, cloves and sea salt
  • 1 package yeast (1 ½ tsp)

Set your machine on the setting for making dough and turn on (mine takes 2 hours)

When the machine beeps it is time to add 1 cup of raisins (or currents)

After 2 hours it will be time to turn out the dough – punch it down and knead until it is in a large round soft ball – cover and let sit for 20 minutes

To make buns divide the dough into 24 equal sized round balls and cut a cross into them placing them on your dry baking sheets – cover for another 20 minutes to let them rise.

To make Bunnies divide the dough into 24 equal sized round balls then roll 16 of them into long ropes – twist them as seen in the picture above and place them on your dry baking sheets – cut the other 4 balls into 4 pieces each and make 16 small round balls that will be used for the tails – cover for another 20 minutes to let them rise.

Bake at 350F for about 15 minutes until golden brown.

Orange Cashew Butter

makes 1 cup

A great raw butter to have as an icing for the top or as a spread for the inside.

  • ½ cup of each: pine nuts & cashews (soak for 1 hour then drain)

Put the nuts and the following in your mini blender and blend until creamy:

  • Soaked nuts
  • ½ peeled orange
  • 2 tbsp of each: coconut oil & maple syrup