Friday 10 April 2020

Easter Vegan Hot-Cross Buns | Recipe

AD | Hello my lovelies, happy Friday, I hope you are all having a wonderful start to your weekend! Easter Sunday is this weekend and I've teamed up with BBC Good Food* to share with you a tasty yet easy recipe on how to make some tasty vegan hot-cross buns.

 - What says Easter better than hot cross buns? Try this vegan version, using the dairy-free spread and almond milk - cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours.

| What You'll Need |

 - 300ml unsweetened almond milk
 - 50g dairy-free spread
 - 500g strong white bread flour
 - 7g sachet fast-action yeast
 - 70g golden caster sugar
 - half a teaspoon of salt
 - 2 heaped tsp ground cinnamon
 - 2 heaped tsp mixed spice
 - 1 large orange, zested
 - 70g sultanas
 - 50g mixed peel
 - For the cross
 - 70g plain flour
 - For the glaze, 50g apricot jam

| What To Do |

 - Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.
 - Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface. 

 - Knead the dough by stretching it back and forth on the surface for 5 - 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size. 

 - Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour. 

 - Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins. 

 - Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.

 - Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating. 

With love, Alisha Valerie. x