Sunday, 30 March 2014

Hot Cross Buns – Vegan

This year I am looking for a healthier version of Hot Cross buns for baking and enjoying.  Here is my Vegan Hot Cross Bun recipe, enjoy!

Yeast Mix
14 g instant dried yeast
1 tsp caster sugar
2 tsp spelt flour
125g warm water

Dry Mix
500 g spelt flour
2 tbsp caster sugar
3 tsp mixed spice
3 tsp cinnamon
1 tsp ground nutmeg
50 g currants
50 g sultanas
50 g cranberries
50 g mixed peel
1 tsp salt

Liquid Mix
2 tsp orange essence
1 tbsp canola oil
185g warm water

Paste for Crosses
30 g spelt flour
¼ tsp caster sugar
50ml water

2 tsp boiling water
3 tsp icing sugar
pinch cinnamon

  • Place all the yeast mix ingredients in a bowl.  Mix to combine and leave in a warm place to get frothy.  (about 10 mins) (If the yeast doesn’t froth at this stage, it’s not active and you’ll have to get some fresh yeast before going any further).
  • Mix the liquid mix ingredients together and set aside
  • Place all the Dry ingredients together in a bowl and mix well so all the fruit is covered in flour
  • Add the yeast mix and liquid mix and mix until you achieve a soft and sticky dough. Knead  for 5 mins or so in the bowl until smooth.
  • Cover with cling wrap and leave to rise in a warm space for an hour up to an hour or until doubled in size.
  • Preheat Oven to 200 degrees
  • Turn dough out and knead until smooth – divide into 12 and roll into balls.  Place them 3 x 4 in a 19 cm x 23 cm baking tin or oven tray, lightly touching.  Cover with a tea towel and leave in a warm place till nearly doubled.
  • Mix the cross ingredients into a paste.  Make a piping tube from a snap lock bag and pipe crosses on buns.
  • Bake buns for 20 mins. In the last 5 minutes of baking mix together the glaze ingredients until smooth.
  • Remove from oven.  Brush glaze over hot buns
  • Move to a cooling rack immediately to avoid soggy bottoms.