Vegan Hot Cross Buns

Our fabulous guest chef, Justine Butler (justbloggs), made hot cross buns for Easter! This is the first time she’s made them and they came out really well. They are bloomin’ tasty and she’ll be making more soon!

Check out Justine’s blog here – and her other culinary adventures – on JustBloggs

PS. The recipe now offers the option of vegan margarine or coconut oil

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Meal

  • vegan-desserts

Ingredients

  • 450g bread flour
  • 1tsp mixed spice
  • 1tsp ground cinnamon
  • Pinch of salt
  • 50g golden caster sugar
  • 50g margarine
  • 100g currants
  • 50g mixed citrus peel
  • 7g dried yeast
  • 250ml warm water

For the pastry crosses

  • 50g plain flour
  • 20g vegan margarine OR mild coconut oil (eg Biona Cuisine)
  • 2-3 tsp cold water

For the glaze

  • 3 tbsp Demerara sugar
  • 3 tbsp water

Instructions

  1. Put the flour, salt, spice, sugar, peel, currants and yeast in a bowl and mix.
  2. Rub in the margarine.
  3. Warm the water by mixing boiled and cold water to around body temperature ~ 40°C.
  4. Add the water and stir in, then mix well to form a dough.
  5. Knead on a lightly floured board for 5 mins until smooth and stretchy.
  6. Put in a bowl covered with cling film and leave somewhere warm for 45 mins to double in size.
  7. Gently pat it back down then divide it into 12 balls.
  8. Place them on lightly greased and floured baking sheet and leave in a warm place for 20-30 mins.
  9. Meanwhile preheat the oven to 180°C.
  10. Make pastry for the crosses by rubbing the flour and marg into crumbs then add water and mix.
  11. Roll the pastry out thinly and cut into 24 strips.
  12. When the buns have risen, gently press the pastry strips into the dough to form crosses. Use soya milk to stick them.
  13. Bake for about 15-20 mins until pale golden brown.
  14. While they are baking make the glaze by gently heating the sugar and water into a pan until the sugar has melted.
  15. When the hot cross buns are cooked brush the tops with the syrup so they go shiny.
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