It's that time of year again, when the supermarkets are filled with the delicious scent of spiced, fruit filled hot cross buns. I know it's not Easter yet, but I wanted to try my hand at veganizing hot cross buns now as the baby is due on Easter Sunday, and I doubt I will be doing much baking around the time of the due date!
I'm so happy with how these turned out, they are exactly like the butter, egg and milk laden hot cross buns from a bakery, but without any of that cruel, yucky stuff!
Vegan Hot Cross Buns
Recipe adapted from Jamie Magazine, Issue 18
For the buns:
50g + 1tsp sugar
7g sachet dried yeast
150ml tepid water (from the tap)
450g plain flour
2tsp mixed spice
1 1/2tsp egg replacer + 2Tbsp water
50g vegan shortening, melted
50ml almond milk, warmed
For the crosses:
1/4C orange juice
1 1/2tsp egg replacer + 4Tbsp water
Whisk together 1tsp sugar with the yeast and tepid water and set aside to froth up.
Sift the flour, salt & spices into a large mixing bowl , then add the sultanas and the remaining sugar and mix.
Make a well in the center and pour in the yeast mixture, egg replacer mixture, warm milk and melted shortening. Mix using a wooden spoon until the dough comes together.
Turn out onto a lightly floured surface and knead until the dough is soft and smooth, around 5 minutes (or mix in a stand mixer for around 3 minutes)
Form the dough into a ball and place back into the bowl. Cover with a plastic bag and leave to rise in a warm place for an hour or until doubled.
Knock the air out of the risen ball of dough and knead for a minute. Divide the dough into 12 even pieces (around 75g each, if you want to get technical!) and roll each piece into a smooth ball.
Place the buns onto a large, well oiled baking tray, leaving plenty of room for them to expand.
Cover with plastic bags or a damp tea towel and leave to rise again until doubled, around 45 minutes to an hour.
Once the buns have risen, preheat the oven to 220/GM7 and mix together the flour and water to make a smooth dough.
Roll the dough into a sausage, about 1cm thick and divide into 12 pieces.
Cut each piece in half and roll into a thin sausage, about 8cm long. Brush each bun with the egg replacer mixture and lay the dough strips on top in the shape of a cross. Cut off any extra pieces of dough and press the crosses down slightly to secure them to the buns. Brush the crosses with more egg replacer mixture and bake for 15-17 minutes, until golden brown.
Heat the orange juice and sugar together in a pan until the sugar is dissolved and the syrup is bubbling. Brush the hot syrup over the buns and leave to cool.
Serve sliced in half, toasted and spread with your favorite dairy free buttery spread!