Vegan hot cross buns
Make your own hot cross buns using this delicious recipe from MIH teacher and holistic chef Sharon Gardner.
Ingredients
Crosses
- 1/4 cup flour
Glaze
- 2 tablespoons non dairy milk
Instructions
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- In a medium sized bowl combine the flour, yeast, sugar, salt, cinnamon, nutmeg, raisins and orange zest. Make a well in the middle of the dry ingredients for the liquid.
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Put the milk and butter into a small pan and gently heat until lukewarm.
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Pour the milk mixture into the flour and using a wooden spoon gently mix to create a soft dough.
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If you';re making the buns straight away begin kneading the dough. Tip the dough onto a floured surface and knead for 4, 5 minutes to create a smooth elastic dough. Lightly oil a bowl and place the dough in there covered with a tea towel for an hour.
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If you';re making the buns the next day, place in an oiled bowl covered with cling film in the fridge. Leave it out for an hour to get to room temperature.
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Knead the dough for a minute to remove air bubbles. Separate the dough into 6 pieces, roll into a ball and place onto a baking tray. Cover with a tea towel and leave to rise. , Preheat the oven to 180C/gas mark 6, To make crosses mix the flour and milk into a thick paste and pipe over the buns. Place in the oven for 18, 20 minutes until golden brown.
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To make the glaze gently heat up the butter, milk and sugar in a small pan until the sugar dissolves. Brush the glaze over the hot cross buns while still warm then leave to cool..
