Protein Hot Cross Buns

Delicious protein hot cross buns that can be enjoyed at any time throughout the year.  These buns can be eaten straight after your workout or as a treat with your favorite hot beverage.



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Category: Cakes & Deserts
Seasons:  All


For 12 Person(s)


3 Cups Gluten-free flour
1 Cup Lee's clean vegan pea protein powder
1 teaspoon Organic coconut palm sugar
125 ml Warm soya milk
0.33 Cup Melted coconut oil
2 Teaspoons Cinnamon
2 Teaspoons Allspice
1 Teaspoon Salt
0.25 Cup Organic coconut palm sugar
10 ml Orange zest
10 ml Lemon zest
2.5 Teaspoons Instant or fast acting dry yeast
125 Grams Raisins
0.25 Cup Chopped dates


0.5 Cup Flour
0.25 Cup Water
2 Tablespoons Maple syrup or warmed apricot jam

Protein Hot Cross Buns Directions


    1. In a stand mixer, add the yeast, 1 teaspoon of sugar, and warm milk.  Let the mixture sit for about 5 minutes until the yeast starts to foam.
    2. Add the remaining ingredients – flour, pea protein, cinnamon, allspice, salt, ¼ cup of sugar, melted coconut oil, orange & lemon zest into the mixer, and mix well to combine.  
    3. Change to a dough hook and combine all the ingredients and mix for approx. 4-5 minutes, until the dough is smooth and elastic and no longer sticky (it will pull away from the side of the bowl). If need be add a little more flour if its still too sticky.
    4. Add the raisins & chopped dates and mix for a further 30 sec – 1 minute.
    5. Place the dough in a lightly oiled bowl, cover with a clean cloth or tea towel, and set aside in a warm place to rise until it has doubled in size for approx. 1 hour.
    6. Once the dough has risen, knead the dough and then roll into 12 equal balls.  
    7. Place the balls onto a greased or lined baking sheet.  Leave about 2cm space between each ball.
    8. Cover the balls with a clean cloth/tea towel and allow them to rise until doubled in size – approx. 30 minutes. 
    9. Preheat the oven to 180°C.
    10. While the oven is warming up, make the paste for the crosses – mix the flour and water in a bowl and mix to a thick paste. Add the paste into a piping bag.  Pipe the cross on top of each bun.
    11. Place the buns in the oven and bake for approx. 20-25 minutes till they are golden brown.
    12. Remove the buns from the oven and brush each one with either maple syrup or warmed apricot jam.
    13. Store the buns in an airtight container.
    14. Enjoy ?

Recipe notes

You can substitute the gluten-free flour for white cake flour.

If you have a hot oven, you can turn the temperature down to 160 Deg C.

The hot cross buns freeze easily.

If the temperature is cooler (winter) your dough will take longer to rise - place in a warm room or sunny spot. 

If you don't have a stand mixer, the ingredients and the kneading can be done by hand. 

You can substitute the raisins and chopped dates for any dried fruit. 

You can omit the maple syrup or apricot jam for a healthier option. 



Nutrition facts

Vegan gluten free lactose free

Per Serving

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