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Fluffy Vegan Hot Cross Buns with Basil Pesto

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These fluffy vegan hot cross buns combine the classic sweet-spiced dough with a savory basil pesto swirl for a fresh, plant-based twist on a traditional treat. Perfect for brunch, potlucks, or holiday gatherings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 ¼ cups (300ml) unsweetened almond milk, warmed to about 110°F (43°C)
  • ¼ cup (60ml) melted coconut oil or vegetable oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh basil leaves, packed
  • ¼ cup (35g) pine nuts or walnuts
  • 2 cloves garlic, minced
  • ⅓ cup (80ml) olive oil
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • ½ cup (65g) all-purpose flour (for crosses)
  • ⅓ cup (80ml) water (for crosses)
  • 2 tbsp apricot jam (warmed and strained)

Instructions

  1. Prepare the pesto by placing basil leaves, nuts, garlic, nutritional yeast, salt, and pepper in a food processor. Pulse to chop, then slowly drizzle in olive oil while blending until smooth but still textured. Set aside.
  2. Activate the yeast by combining warm almond milk and sugar in a small bowl. Sprinkle yeast on top, stir gently, and let sit for 5 minutes until foamy.
  3. Mix the dough by combining flour, cinnamon, nutmeg, and salt in a large bowl or stand mixer. Add the yeast mixture, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until dough starts to come together.
  4. Knead the dough by hand or with a dough hook for 8-10 minutes until smooth and elastic but slightly tacky.
  5. Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  6. Punch down the dough and roll it out into a 12×16 inch rectangle. Spread basil pesto evenly over the surface. Roll up tightly from the long side and slice into 12 equal pieces. Place cut-side up on a parchment-lined baking sheet.
  7. Cover buns loosely and let rise again for 45 minutes until puffy.
  8. Make the cross paste by mixing flour and water into a thick paste. Transfer to a piping bag or ziplock with a corner snipped and pipe crosses on top of each bun.
  9. Preheat oven to 375°F (190°C). Bake buns for 20-25 minutes until golden brown and springy to the touch.
  10. Brush warm apricot jam over buns immediately after baking for a shiny glaze. Let cool on a rack before serving.

Notes

Warm almond milk to about 110°F to activate yeast properly. Knead dough until smooth and elastic for best texture. Use a thin, even layer of pesto to avoid soggy dough. Check buns at 20 minutes for doneness to prevent overbaking. Dough can be refrigerated after first rise and baked next day. Freeze baked buns individually for up to 3 months.

Nutrition

Keywords: vegan hot cross buns, basil pesto buns, plant-based bread, Easter buns, vegan baking, homemade buns, savory sweet buns

Find it online: https://fuzzyforker.com/fluffy-vegan-hot-cross-buns-with-basil-pesto-easy-homemade-recipe/