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Hot Cross Buns

Hot Cross Buns
Hot Cross Buns

These vegan hot cross buns are the perfect Easter treat. Light and fluffy, soft and pillowy, you'll never notice that this festive staple is plant-based!

Ingredients
Method

Before you start

Piping bag | Line a baking sheet with parchment | Mixing bowl | Saucepan | Clean tea towel | Box grater | Cling film |

Ingredients

For the buns

  • 300ml oat milk
  • 50g vegan butter (from a block)
  • 500g strong white bread flour
  • 7g sachet fast action yeast
  • 70g caster sugar
  • Pinch salt
  • 1 tbsp ground cinnamon
  • 2 tsp mixed spice
  • 1 orange
  • 80g sultanas
  • 40g candied peel

For the decoration

  • 70g plain flour
  • For the glaze
  • 50g apricot jam + more for spreading
  • Butter for spreading

Method

  1. 1.

    Prepare the wet ingredients| Warm the oat milk in a saucepan over medium heat | Add the vegan butter to the pan when the oat milk starts to simmer | Once combined set the pan to one side a leave to cool to room temperature

    Prepare the dry ingredients and start the dough | Add the flour, yeast, sugar, salt, cinnamon and mixed spice to a bowl and stir to combine | Make a small dip in the centre of the dry ingredients, pour the milk into the dip, stir to combine and create a sticky dough | Flour a clean work surface, tip the dough out and knead for 6-8 minutes until you have a smooth and springy ball | Place the ball into a lightly oiled bowl, cover with a clean towel, put the bowl in a warm spot (next to a radiator or in a window) and leave to rise until it’s doubled in size (approx 1 hour)

    Finish the dough | Zest the orange with the fine side of a box grater | Tip the dough out onto the surface and push to flatten | Sprinkle the zest, sultanas and peel on to the dough and knead until everything is well combined | Shape the dough into a ball, transfer to the bowl, cover and leave to proof in the same warm spot for a further hour

    Make the hot cross buns | Uncover the bowl and gently punch the air out of the dough | Tip the dough out onto a lightly floured surface and cut into 12 pieces | Roll each piece of dough into a ball, transfer the balls onto the baking sheet making sure they’re well spaced | Cover the balls with lightly oiled cling film and leave to rise once more for 30-45 minutes

    Decorate and bake the buns | Set the oven to 200*C | Add the plain flour and approx 5-7 tbsp water to a small bowl and stir to combine (add the water one tbsp at a time and stir until you have a thick, sticky mixture) | Use the mixture to fashion a cross over each bun (using a piping bag is the best way to do this) | Put the tray in the oven and bake for 17-20 minutes until they’re a golden caramel colour

    Finish the buns and serve | Warm the jam in a small saucepan over medium heat | Once the jam has loosened considerably, brush over the buns, set to one side to cool and serve when the buns are at room temperature | We like ours lightly toasted and buttered with good quality vegan butter