Vegan hot crossed buns

6:30 PM

This Easter I've been over indulging on hot crossed buns... seriously. And it's getting a bit expensive and probably not that healthy! So I decided to give making my own a go. It's pretty simple, you just need to allow some time for the dough to rise but definitely worth it! The only down side is that they won't last long before they're gone!


Makes approx. 12 buns

INGREDIENTS:

DOUGH:
1 cup soy milk (or other non dairy milk)
1 tsp dry yeast
2 tbsp raw sugar
2 tbsp olive oil (can be subbed for 1/4 cup of apple sauce)
1 cup plain flour
2 1/2 cups wholemeal flour
Pinch of sea salt
4 tsp mixed spice
1 cup mixed dried fruit (mixed peel and sultanas - or chocolate chips!)
1/4 cup fresh orange juice (or other fruit juice)

CROSSES:
3 tbsp plain flour
2 tbsp water (or more if needed)

GLAZE:
2 tbsp raw sugar
2 tbsp fruit juice



DIRECTIONS:
Gently heat the milk until lukewarm then remove from heat and stir in sugar and yeast. Yeast will start to froth after a few minutes.
In a large mixing bowl combine dry ingredients; flour, salt, spices, dried fruit. Make a well in the centre and add the yeast mixture, oil and orange juice. Mix ingredients together and gently knead with your hands - dough should be soft and sticky, you may need to add a little more liquid. When dough is smooth, cover with cling film and place in a warm area for about an hour until it has doubled in size.
Once risen, knead dough for a further 10 minutes and divide into 12 equal portions. You can weigh the buns if you want to be exact. Evenly space on a baking tray lined with baking paper, cover and leave in a warm place to rise for another 20 - 30 minutes.
Heat the oven to 180C (fan forced).
To make the crosses: mix flour and water to make a paste. Spoon mixture into a zip lock bag and cut off the corner (or use an icing bag). Carefully pipe along each row of buns one way and then the other to make crosses. Place in the oven for 20 minutes or until golden.
To make glaze: gently boil the sugar and fruit juice in a saucepan for 5 minutes or until it thickens into a syrup consistency. Brush over the buns while they're still hot and allow to set before serving. Most delicious served warm and freeze well or will last 2-3 days in an air tight container. Enjoy and HAPPY EASTER!

xx Courtney

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