With the Easter period being upon us try out this variation of traditional hot cross buns which ticks all the boxes for vegans.
- 350g plain flour
- 5ml ground mixed spice
- 5ml ground cinnamon
- 5ml grated nutmeg
- 1 sachet easy-blend yeast
- 25g castor sugar
- 75g currants
- 25g mixed peel (orange, lemon, lime), chopped
- Rind of one lemon, finely grated
- 75g coconut oil
- 175ml (approx) soya milk, warmed
For the crosses:
- 50g plain flour
- 25g coconut oil
For the glaze:
- 25g sugar
- 30ml water
- In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Make a well in the centre and add the melted coconut oil and some of the warmed soya milk. Mix until a soft dough is formed, adding more milk if necessary.
- Turn out the dough onto a floured surface and knead for about 10 mins. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size, which will take about 1 -2 hrs.
- Meanwhile to make the crosses, rub the coconut oil into the flour and add enough water to bind. Roll out the pastry quite thinly then cut into thin strips.
- Once the dough has doubled in size, knock it down and knead for 5 mins. Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray. Leave to rise again for about 30 mins.
- To make the glaze heat the water and sugar in a pan until the sugar dissolves.
- Leave to cool. Glaze each bun and top with pastry crosses.
- Bake at 180°C/350°F/gas 4 for about 20 mins or until golden.
Original recipe courtesy from: www.goodtoknow.co.uk/recipes/196380/Vegan-hot-cross-buns