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PREPARTION TIME:
3
HR
35
MIN
- COOKING TIME: 25 MIN
Vegan Hot Cross Buns
Although I miss the rich Easter eggs of my pre-vegan days, yet again vegan food has come through for me in my hour (or holiday, as it were) of need. I am yet to come across a recipe than cannot be successfully veganised, and these hot cross buns are no exception. This recipe makes the most beautifully moist buns, that taste amazing with a cup of tea and a healthy spread of (vegan) butter. Happy Easter!
Ingredients
- 55g vegan butter (I use Nuttelex)
- 300ml soy milk
- 500g baker's flour
- 80g caster sugar
- 1/2 tsp salt
- 7g yeast
- 3 tbs vegetable oil
- 1 cup dried cranberries
- 1 cup chopped dates
- 1/2 tsp cinnamon
- 1 tsp lemon rind
- 1/8 tsp ginger
- 60g plain flour
- 1 tbs rice malt syrup
Instructions
- Over a low heat, stir butter and milk until butter has melted. Leave to cool slightly
- In a large bowl, combine flour, sugar, salt and yeast
- Using your hands or a stand mixer with a dough hook, knead mixture, slowly adding oil. Mix for 5 minutes
- Pour into a well oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour
- Once dough has risen, remove towel and add cranberries, dates, cinnamon, lemon rind and ginger, and stir until mixed throughout
- Cover bowl with tea towel and leave to rise for 1 hour
- Roll dough into 15 equal sized balls, place in a rectangular baking dish so that buns are touching, and leave to rise for 1 hour, covered in a tea towel
- Preheat oven to 185 degrees Celsius
- Combine flour with 3-4 tbs of water until a smooth paste forms
- Pour flour mixture into a piping bag and pipe thin crosses on buns
- Place in the oven for approximately 25 minutes or until buns are brown and bounce back when pressed
- Mix rice malt syrup with 1/2 tbs of water to make a smooth glaze, and brush over warm hot cross buns
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