Vegan hot cross buns

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Vegan hot cross buns

Make your own hot cross buns using this delicious recipe from MIH teacher and holistic chef Sharon Gardner.

Ingredients

• 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

Crosses

• 1/4 cup flour
• 2 tablespoons non dairy milk

Glaze

• 2 tablespoons non dairy milk
• 3 tablespoons sugar
• 1/2 tablespoon non dairy butter

Method

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. 
7. Preheat the oven to 180C/gas mark 6
8. 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.
9. 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.