Vegan Hot Cross Buns 🌱

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Join the Springtime celebrations with these plant-based hot cross buns!



300ml Almond milk
50g Vegan butter
500g White bread flour
7g Fast action yeast
80g Golden caster sugar
2 teaspoons Ground cinnamon
2 teaspoons Mixed spice
1/2 teaspoon Salt
1 Orange
50g Mixed peel


70g Flour
50g Apricot jam


Heat the almond milk in a saucepan a long with the butter. Remove from the heat and leave to melt.

In a mixing bowl, combine the flour, yeast, salt, spices and sugar. Make a well in the middle and carefully pour the milk and butter mixture in to the centre. Mix until a sticky dough consistency forms.

Lightly dust a clean work surface with flour, tip out the dough and knead for 10 minutes. Shape the dough in to a ball and place in to a greased mixing bowl. Cover with clingfilm, place in a warm area of the house for a couple of hours.

Once doubled in size, remove from the bowl, place on the work surface and flatten. Sprinkle the zest of one orange on to the dough a long with the sultanas and mixed peel. Knead the dough until combined, return to it's ball shape, place in the bowl, cover and leave to rise for a further hour.

Knock the air out of the dough on a work surface using your hands. Split the dough in to twelve equal pieces and roll in to balls.

Line a baking tray with baking paper and place the buns on to the baking paper leaving enough room for the buns to rise. Cover with greased clingfilm and leave to rise for an hour.

Preheat the oven to 220C or 200C for fan assisted ovens. Combine 70g of flour and one tablespoon of water to create the mixture for the cross, adding more water if necessary. Pipe a cross shape on top of the buns and place in the oven until golden brown, this should take around 15 to 20 minutes.

On a low heat, heat the apricot jam and using a sieve remove any lumps. When the hot cross buns are ready to come out of the oven, brush the tops with the jam and leave to cool.

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