Dairy-free hot cross buns
Get creative in the kitchen at Easter with these delicious dairy-free hot cross buns.
- Time 180 Mins
- Feeds 12
- Level Intermediate
FOR THE BUNS:
450G STRONG WHITE FLOUR
85G PURE PERFECT BAKING
85G SOFT BROWN SUGAR
1 TSP SALT
1 TSP MIXED SPICE
1/2 TBSP FRESHLY GRATED NUTMEG
1/2 TSP GROUND CINNAMON
20G FRESH YEAST
250ML OAT MILK AT ROOM TEMPERATURE
1 LARGE FREE-RANGE EGG (VEGAN FRIENDLY – 4G OF ORGRAN EGG REPLACER)
55G CANDIED PEEL
FOR THE CROSSES:
100G PLAIN FLOUR
1 MEDIUM FREE RANGE EGG (VEGAN FRIENDLY – 3G OF ORGRAN EGG REPLACER)
2TBLSP GOLDEN SYRUP TO GLAZE
Sift the flour into a large bowl, add the Pure Perfect Baking.
Rub the fat into the flour, stir in the sugar salt and spices
Make a well in the centre. Blend the yeast with 2 tbsp of the milk in a small bowl and add to the well in the flour, together with the egg (or egg replacement) and enough of the remaining milk to form a smooth dough.
Knead the dough for 5 mins on a lightly floured work surface until it is smooth and elastic.
Gradually incorporate the raisins and sultanas and candied peel. Place the dough in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 1 hour until doubled in size.
Knock back the dough, then tip it out onto a lightly floured surface and knead for 2- 3 mins.
Cut into 12 even size pieces and shape into balls. Place onto a greased tray, spacing well apart.
Cover again with a damp tea towel and leave to prove for approximately 1 hour, until doubled in size. Preheat the oven to 200c or gas mark 6.
Mix the water and flour and egg for the crosses, pour into a piping bag and mark each bun with crosses.
Bake the buns for 20 mins until golden. Remove from oven and while they are still warm glaze with the syrup using a pastry brush.
Cool on a wire rack. Enjoy with Pure spread.
Recipe courtesy of Ursula Ferrigno.