Vegan hot cross buns
Description
Make your own hot cross buns using this delicious recipe from MIH teacher and holistic chef Sharon Gardner.
Ingredients
- <ul><li>250g strong bread flour
- 2 teaspoons yeast
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 40g raisins
- 1 tablespoon orange zest
- optional
- 180ml non dairy milk
- 2 tablespoons melted non dairy butter</li></ul><p>Crosses</p><ul><li>1/4 cup flour
- 2 tablespoons non dairy milk</li></ul><p>Glaze</p><ul><li>2 tablespoons non dairy milk
- 3 tablespoons sugar
- 1/2 tablespoon non dairy butter</li></ul>
Instructions
- 1
- 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.
- 2 Put the milk and butter into a small pan and gently heat until lukewarm.
- 3
Pour the milk mixture into the flour and using a wooden spoon gently mix to create a soft dough.- 4
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.- 5
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.- 6
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.- 7
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.. - 3