Vegan Hot Cross Buns

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Enjoy this traditional Easter treat without the egg and dairy: make my vegan hot cross buns this Good Friday.

Prep Time45

Cook Time25

Proofing time1 45

Total Time2 55

Course: Breakfast, Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: caster sugar, cinnamon, ginger, non-dairy butter, nutmeg, orange, raisins, soy milk, strong white bread flour, yeast

Servings: people

Calories: 272.87kcal

Ingredients

For the dough

250 ml soy milk
50 g non-dairy butter
450 g strong white bread flour
10 g fast action dried yeast
50 g caster sugar
1 tsp cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground ginger
1 orange juice and zest
150 g dried fruit e.g. raisins, sultanas etc
25 g mixed peel

For the crosses

100 g plain flour
50 ml water

For the glaze

1 tbsp maple syrup
1 tsp water hot

Metric - US Customary

Instructions

In a small pan, heat the soy milk with the butter until the butter has melted and the mix begins to steam.
Once it begins to steam, immediately take this off of the heat and mix the flour, yeast, sugar, spices and orange zest in a large bowl and place to one side.
Pour the warm milk and butter into the bowl of dry ingredients along with the orange juice and bring together into a ball of dough with your hands.
Turn the ball of dough out on to a lightly floured surface and knead for 5 - 10 minutes or until the ball is smooth and elastic. (Alternatively mix it in an electric mixer with a dough hook on medium for 5 minutes or until the ball is smooth and elastic).
Place the dough back into the bowl and cover with cling film or a tea towel to prove in a warm place for roughly 1 hour or until the dough has roughly doubled in size.
After the initial prove, stretch the dough out until flat.
Cover the dough with two thirds of the dried fruit and press it into the dough gently.
Fold the dough in half and cover with the remaining dried fruit and mixed peel before folding in half again.
Begin kneading the dough to incorporate the layers of fruit. Keep doing this for 5 minutes or until the dough is holding together well.
Line a large oven dish with grease proof paper.
Cut the dough into 12 equal sized pieces and roll into small balls, placing each onto the lined oven dish with 1-2 inches between each.
Cover them with clingfilm and leave in a warm place to prove for a further 30-45 minutes.
Once the dough has increased in size again, pre-heat your oven to 180C / 350F / gas mark 5.
Before baking, make a smooth paste with the plain flour and water by adding the water slowly and mixing well.
Add the paste to a piping bag and carefully pipe crosses on top of the buns.
Place the buns in the oven and bake for 20 minutes until golden brown.
Just before the 20 minutes are up, mix the hot water and maple syrup together. Remove the buns from the oven and brush them with the glaze.
Add the buns back into the oven for a final 5 minutes.
Once cooked, remove the buns from the oven and leave to cool on a wire rack before eating.

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