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Easter buns on breakfast table
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5 from 2 votes

Carrot Easter Buns with Walnut Streusel

This simple recipe creates fluffy vegan carrot Easter buns every time topped with a fabulous walnut streusel that will have you licking your fingers.
Course Baking, Easter
Cuisine Easter
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 buns
Calories 233kcal
Author Amanda Logan


Easter Buns

  • ¾ cup luke-warm water
  • ¾ cup luke warm dairy-free milk almond, oat or soy
  • 3 tsp active dry yeast
  • 2 cups all-purpose flour
  • 2 and ½ cups bread flour
  • ½ tsp sea salt
  • 2 tsp ground cinnamon
  • 1.5 tsp ground all-spice
  • ½ cup raw caster sugar
  • cup olive oil
  • ½ cup finely grated carrots 1 large or 3 dutch carrots
  • ½ cup sultanas

Walnut Struesel

  • ¼ cup raw walnuts
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp vegan butter
  • ½ tsp ground cinnamon
  • pinch sea salt

Apricot Glaze

  • 1 tbsp apricot jam
  • 2 -3 tsp water


  • In a jug or bowl, combine the luke-warm water and milk with the yeast and set aside for 5 minutes or until the mixture is foamy.
  • In a large mixing bowl, stir together the flours, sea salt, cinnamon, all-spice and sugar. 
  • When the yeast mixture is ready, add the oil and grated carrot and lightly stir before adding the mixture to the dry ingredients. Before combining also add the sultanas. 
  • Combine the ingredients with a spoon until it begins to come together and then continue with your hands working the dough until it comes together in a large mass. Lightly dust your counter top with flour and turn the dough out on to it. 
  • Knead the dough, adding a touch of flour at a time to reduce the stickiness (I usually end up adding up to 3 tablespoons more) for around 8 minutes or until the dough is soft and smooth. 
  • Line a slice pan with baking paper. To achieve similar size buns, weigh the dough and divide the weight by 12 to get an individual weight (it's usually around 100 grams each). Cut the dough and weigh each portion to get your correct weight before rolling each piece in to a ball and placing them on the baking tray with a small space between each ball. 
  • Cover the buns with a damp tea towel and set aside to proof for 1 and ½ hours.
  • Meanwhile, place the walnuts in a food processor and pulse to a rough crumb. Transfer the crumb to a bowl and add the remaining streusel ingredients. Using your fingers, rub the mixture together to a wet but textured sand consistency. 
  • In a separate bowl, combine the apricot jam and water to create a glaze. 
  • Pre-heat the oven to 200 degrees C (390 degrees F).
  • After an hour and a half, take the buns and brush each one with a good amount of the apricot glaze. Follow with a good sprinkle of the walnut streusel on each bun and a small pinch of sea salt. Place the buns in the oven and bake for 25 minutes or until a deep golden. 
  • Remove from the oven and gently add more glaze to the buns before serving hot with vegan butter. 


To achieve lukewarm milk, I microwave the milk for 15 seconds. 


Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 995IU | Vitamin C: 1.8mg | Calcium: 41mg | Iron: 1.4mg