Pull-Apart Hot Cross Bun Loaf

Ingredients 

This hot cross bun loaf is dairy free, vegan, and eggless! I’m using vegan butter and oat milk in this recipe, both of which can be swapped with a 1:1 ratio with regular dairy based products.

Here’s what you’ll need to make it:

• Oat Milk
• Active Dry Yeast
• Granulated Sugar or Brown Sugar
• Vegan Butter
• All Purpose Flour
• Salt
• Pure Vanilla Extract
• Cinnamon
• Nutmeg
• Orange Zest
• Raisins

Glaze & Icing Ingredients:

• Apricot Preserves, or one of these apricot jam substitutes
• Powdered Sugar + Oat Milk

Substitutions & Add Ins

• Dairy Free Milk: If you don’t have almond or oat milk, you can use any non-dairy milk of your choice. It can also be subbed with a 1:1 ratio with dairy milk.

• Vegan Butter: Instead of vegan butter, you can use melted coconut oil or vegetable shortening.

• Raisins: If you’re not a fan of raisins, you can substitute them with dried cranberries, currants, or chopped dates. You can even use chocolate chips instead if you’d like!

• Nuts: For an extra crunch, you can add chopped nuts like almonds, pecans, or walnuts to the filling.

• Spices: If you’d prefer even more flavor, you can add more cinnamon, nutmeg, or even cardamom to the dough.

Helpful Equipment

• Large Mixing Bowl
• Measuring Cups or Digital Scale
• Rolling Pin
• Pastry Brush
• 8×5″ Loaf Pan

Step-by-step Instructions

Make the Dough

STEP 1: In a measuring cup, combine the warm oat milk, half the sugar, and yeast. Let it sit for 5 minutes until the yeast is activated and frothy.

STEP 2: Mix the flour, cinnamon, nutmeg, remaining sugar and salt in a large bowl. Add the orange zest and raisins, then mix until well combined. Make a well in the center.

STEP 3: Add the proofed yeast mixture, vanilla and melted butter to the well. Mix with a rubber spatula to incorporate with the dry ingredients. 

📌 TIP: The dough should come together into a soft and slightly sticky ball. It should be sticky– do not add more flour!

STEP 4: Knead the dough with the spatula or your hands for 3-4 minutes in the glass bowl. If the dough appears SUPER sticky while kneading, lightly dust your hands with flour. Form the dough into a ball. 

Shaping the Hot Cross Bun Loaf

STEP 5: Cover with plastic wrap or a damp towel and let rise for 1.5-2 hours in a warm place or until doubled in size. 

STEP 6: Transfer the risen dough onto a lightly floured surface, and cut into 12 evenly sized pieces (80g each). Roll the pieces into balls, then roll each ball into a circle.

STEP 7: Mix the filling ingredients (vegan butter, sugar, cinnamon) together in a small bowl until it is a smooth paste. Spread the filling onto half of the circle. Fold the circle in half to make a half-moon or semi circle. 

STEP 8: Place the folded dough into the prepared loaf pan with the round side facing up. Repeat with all the dough. Cover again with a damp towel and let rise for 30 minutes.

Baking the Hot Cross Bun Loaf

STEP 9: Brush the top of the loaf with apricot preserves. If the preserves are too thick, heat them for 5 seconds in the microwave to help loosen them. Sprinkle the top with coarse sugar. 

STEP 10: Bake for 45-50 minutes until golden on top. If the top is browning too much, cover the loaf with foil. 

STEP 11: Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely.

STEP 12:  Mix powdered sugar and oat milk in a small bowl to make the icing. You can also add a splash of vanilla extract or some orange zest for more flavor. Drizzle the icing over the bread.

Serving

This vegan hot cross bun loaf is best served warm and fresh out of the oven. 

You can pull it apart or slice it into individual portions. It’s super tasty on its own, but you can also top it with your favorite vegan butter or jam. It’s perfect for breakfast, brunch, or as an afternoon snack with a cup of tea or coffee.

You could also serve this alongside my vegan ham as part of a larger Easter meal!

Storage

To store the hot cross bun loaf, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2-3 days. 

📌 TIP: If serving the bread on the second or third day, reheat it in the microwave for 20 seconds or the toaster oven to help soften the bread.

You can also freeze the bread for up to 3 months. To thaw the bread, leave it at room temperature for a few hours or overnight in the refrigerator.