22 April, 2019
Vegan Fluffy Hot Cross Buns
Ok, i must admit- these fluffy and light buns are absolutely beautiful. British Easter staple bake. To be honest- opt out from crosses and they will be perfect any day breakfast buns. Easy to make, great tasting, full of flavour buns.
I made vegan version, but if you like- replace nut milk with cows milk and vegetable spread with butter to make same awesome tasting buns.
Oh, and i did not use refined sugar too, just good old coconut sugar to give slight sweetness to the bake.
Ingredients
BUNS:
1 tablespoon (7g) dry fast acting yeast
130g coconut sugar
300g nut milk, lukewarm
550g strong bread flour + extra fo kneading later
2 tsp ground cinnamon
2 tsp All Spice
Zest of 1 unwaxed lemon
1/2 tsp salt
80g vegan butter (vegetable spread, melted)
200g sultanas
CROSSES:
60g flourm
3-4 tbsp water
GLAZE:
1 tbsp sugar free apricot jam
2 tsp water
Instructions
Place all dry in to large bowl or stand mixer bowl. Using hook attachment start mixing on slow speed. Pour in milk and melted cooled spread.
Mix until a smooth elastic dough forms.
Alternatively, after mixing all in the large bowl, dust a work surface with flour and knead by hand for 10 minutes or until smooth.
RISE
Leave dough in the bowl, cover with a wet tea towel or a cling film and place in a warm place to rise until doubled in size. This will take anywhere between 1 to 1 1/2 hours.
FORMING BALLS:
Line a 31.5 x 23.5 cm / 9 x 13″ with baking paper.
Uncovered the bowl and punch the dough to deflate.
Dust work surface, flatten the dough slightly and add the sultanas in the middle. Fold the edges of the dough to encase the sultanas inside. Make a ball, knead lightly for them to evenly spread and shape into a log. Cut into 12 equal pieces.
Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
Place the ball with the smooth side up on the tray. Repeat with remaining dough.
RISE.
Cover the buns lightly with cling film and leave in warm place to rise for 30 – 45 minutes.
Partway through Rise, preheat oven to 180C/350F
CROSSES:
Mix flour and water until a thick runny paste forms.
Spoon into a round 3 mm piping bag or small ziplock bag then snip corner to make small hole.
Remove the cling film off and pipe crosses onto the buns.
BAKING/GLAZE:
Bake for 20-25minutes until the surface of the buns is a deep golden brown.
Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
Remove buns from oven. Brush with jam until still hot. Then set aside on wire rack to cool before eating 🙂
