We couldn’t let this one go… it had to be done. There is nothing better (in our opinion) at Easter time than toasted hot cross buns drizzled with syrup. Traditionally hot cross buns are not vegan friendly as they contain milk, butter and egg – so here’s a treat minus the dairy and eggs from the Lazy Cat Kitchen.
It looks like a long recipe but as far as buns go these are relatively easy and well worth the effort – they need a bit of kneading 😉 Dairy free and Vegan! If you’re after gluten free we recommend grabbing the GF buns we have in store (Over Easter period only!) from Cook and Baker. Selling until Sunday but they freeze amazingly!
These buns are deliciously studded with lots of little pops of flavour, fragrant with spices and orange zest.
*Everything except the yeast from Alive Wholefood Store (You can find the yeast in most local supermarkets!)
|Prep 30 mins / cooking 20 mins||Makes 12 buns|
For the Buns
½ tsp salt
7 g / 2¼ tsp instant dried yeast
75 g / 6 tbsp coconut sugar
zest of 1-2 oranges (2 if you like a prominent citrus flavour)
100 g / ¾ cup sultanas soaked in 60 ml / ¼ cup liquid (You can use Amaretto or fresh orange juice for this)
100 g / ½ cup finely chopped dried apricots
60 g / ¼ cup applesauce (if you prefer to make this yourself, boil a few apples in some water and a dash of apple cider vinegar until soft approx 20mins.)
50 g / ¼ cup coconut oil melted
240 ml / 1 cup plant milk, warm - we like almond milk
The Cross Flour Paste
Mix the flour, salt, yeast, sugar, spices and orange zest in a large mixing bowl.
Next, throw in sultanas and their soaking liquid and finely chopped ginger or apricots. Mix well into the dry ingredients, breaking up any stuck together ginger pieces with a wooden spoon.
Transfer the dough to the bench and knead it for until elastic and smooth (it may take 10 minutes or more,keep persevering ir ask a friend to help ;) !)
Shape dough into a ball and place in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Leave it in a warm place (ie; the bench if you're in Bali) for between one and two hours (until it looks like it has doubled in size).
Empty the dough out on to a work surface and push the air out with your fingertips.
Split the dough into twelve equal parts.
Shape each portion of the dough into a ball by pinching the dough around from the top to the underside so that the seam is at the bottom.
Pre-heat your oven to 220° C and lay the buns on a paper lined baking tray in a 3×4 grid so that they just touch each other (they will slowly merge with each other as they expand during the next rising). Cover with cling film and leave another 60 minutes for another rising.
While the buns are proofing for the second time, mix flour and a little water (about 60 ml / ¼ cup) in a small bowl until you have a flour paste that runs off your spoon but only just, you don’t want it too runny as the crosses won’t stay on the buns.
Just before the buns are ready for baking, put the flour paste in a piping bag and pipe crosses on top of of the buns.
Place the buns in the oven for 15-20 minutes, until the buns are golden. You may need to rotate the tray after 15 minutes if your oven has visible hotspots.
If using jam for your glaze, mix 15 ml / 1 tbsp water with the jam in a small saucepan on a low heat until the jam is diluted and ready for glazing. Alternatively, you could also glaze your buns with undiluted maple syrup.
Glaze the buns as soon as they are out of the oven until they are lovely and shiny then place them on a wire rack to cool.
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