What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours
- Preparation and cooking time
- Prep:35 mins
- Cook:20 mins
- Plus 2 hours 45 mins proving
- Easy
- Makes 12
- Dairy-free
- Egg-free
- Vegan
Ingredients
- 300ml unsweetened almond milk
- 50g dairy-free spread
- 500g strong white bread flour
- 7g sachet fast action yeast
- 70g golden caster sugar
- ½ tsp salt
- 2 heaped tsp ground cinnamon
- 2 heaped tsp mixed spice
- 1 large orange, zested
- 70g sultanas
- 50g mixed peel
For the cross
- 70g plain flour
For the glaze
- 50g apricot jam
Method
- STEP 1
Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
- STEP 2
Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface.
- STEP 3
Knead the dough by stretching it back and forth on the surface for 5 – 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size.
- STEP 4
Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.
- STEP 5
Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
- STEP 6
Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
- STEP 7
Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating.
