A vegan twist on a classic Easter bake, you won't be able to tell the difference!
INGREDIENTS:
- 300ml unsweetened almond milk
- 50g dairy-free spread
- 500g strong white bread flour
- 7g sachet fast action yeast
- 70g golden caster sugar
- ½ tsp salt
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- 1 large orange, zested
- 70g sultanas
- 70g plain flour for the cross
- 50g apricot jam for the glaze
EQUIPMENT:
- Piping bag fitted with a small round nozzle
METHOD
1. Over a medium heat, simmer the almond milk in a saucepan. Add the spread, remove from the heat and allow to melt. Set aside to cool to room temperature.
2. Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, combine with a wooden spoon to create a sticky dough. Tip the dough out of the bowl onto a lightly floured surface.
3. Knead the dough by stretching it back and forth on the surface for 5 - 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1 hour or until doubled in size.
4. Turn the dough back onto the surface and flatten into a round. Spread the orange zest and sultanas onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.
5. Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
6. Heat the oven to 200 degrees on a fan oven.
7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns.
8. Bake the hot cross buns for 15-20 mins or until deep golden brown.
9. Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Brush the warm jam over the tops of the buns. Serve the buns while they're still warm.
