What beats fresh, warm buns… ? Home made VEGAN ones of course! 

Serves 12

Prep time: 20 minutes


480g all-purpose flour

1½ tsp salt

1 pack of instant dried yeast (7g)

3 tbsp and 1 tsp sugar

2 tsp cinnamon

1 tsp nutmeg

150g raisins

¼ chopped walnuts

½ banana, pureed

Zest of one lemon

Zest of one orange

125ml of unsweetened almond milk

125ml of warm water

2 tbsp of olive oil, with extra for coating the buns

Hot Cross Bun paste:

5 tbsp all-purpose flour

62.5ml water

Apricot glaze:2 tbsp of apricot jam (or your favorite flavor of jam)

1 tbsp of water

For the filling: 

200g Violife creamy original

3 tsp caramel syrup


  1. Mix the flour, salt, yeast, sugar, cinnamon, nutmeg, raisins, walnuts, banana puree, and orange and lemon zest in a large mixing bowl. Warm the almond milk, add the warm water and stir into the flour mixture. Then add olive oil and combine. When mixture has taken a dough like form, turn onto a floured surface and knead until smooth. Make the dough into a ball and place in a lightly oiled glass bowl. Cover with cling film and place in a warm place to rise for 1 hour or until doubled.
  1. Divide the dough into 12 equal pieces and arrange on a lined baking tray. Cover and let rise for another half hour until double in size.

Preheat the oven to 180oC. In a bowl mix the flour and water to create the bun paste. Once the dough has risen, using a piping bag create small crosses on each bun.

  1. Bake for 15-20 minutes.
  1. In a small bowl, mix together two tablespoons of jam and 1 tablespoon of hot water.

5.As soon as the buns are out of the oven, brush each bun with the apricot glaze and let cool on a wire rack. Whisk together the Violife creamy original and the caramel syrup.

  1. Cut the buns in half and fill with creamy caramel sauce.