Vegan Wholemeal Hot Cross Buns Recipe
Written by McDonald, T. | Date 2nd of April 2021
Being vegan does not stop us from baking. Just because we don't use eggs or dairy doesn't mean we get left out. You can, if you want, spend time and money in the supermarket looking for that accidentally vegan stuff or you can make your own. There is nothing wrong with buying buns and bread; however, making your own is much more fun and you get to control the ingredients, so this is especially good if you have specific dietary needs. These hot cross buns are wholemeal, vegan and devious! Because they are wholemeal, theze buns will be a little heavier than then plan white counterpart.
Makes 6 buns
- 150 ml unsweetened vegan milk
- 25g vegan spread or butter
- 250g strong white or wholemeal bread flour
- 3.5g fast action yeast
- 35g golden caster sugar
- Orange or lemon zest
- 1 heaped tsp cinnamon
- 1 heaped tsp mixed spice
- 35g sultanas
- 25g mixed peel
- 1/4 tsp salt
- Apricot jam for the glaze (Look for a smooth jam)
For the crosses
- 15g Plan flour
- Sift the flour into a mixing bowl.
- Put the yeast, sugar, salt and spices in the mixing bowl with the flour and combine with a wooden spoon.
- Melt the vegan butter in a saucepan with the vegan milk. It is important not to let the mixture get to hot.
- Make a well in the centre of the flour mixture. Pour the vegan milk and melted vegan butter into the well and fold with a wooden spoon to make a dough. It will be sticky at this point, but don't worry about that. Use your hands to make a sticky ball and take the dough out and place onto a lightly floured surface.
- Knead the dough until it is springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. While kneading the dough be shore to make it stretch. This should take about 6 or 7 minutes.
- Cover and leave in a warm spot to rise, for 1hr or until doubled in size.
|After an hour the dough has doubled in size|
- Tip the dough out onto a floured surface and make a flat round shape with the dough.
- Spread the orange or lemon zest, sultanas and mixed peel onto the dough
- Knead the dough again until you think it is mixed well .
- Make a ball and put back into the bowl, cover and leave to rise for another hour.
|After the dough has risen, make a round shape and spread out the dried fruit and mixed peel.|
|Need again for about 6 or 7 minutes. Leave in a bowl to rise a second time.|
- Gently knock out the air.
- Weight out the dough and divide by 6 to get the weight of each individual bun.
- Roll into balls and shape like buns on a greased baking try about 2 cm apart.
- Make a thick paste from flour and water then add them to the buns.
- Leave to rise, yet again for another 45 minutes.
|Buns before rising |
- Preheat the oven to 200 C.
- Bake buns in the middle of the oven for 15-20 minutes or until a deep golden brown.
- While in the oven, heat the jam in a saucepan. Once the buns are baked, brush them with the warm jam and then leave to cool before eating.
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