Nothing says Christmas is over like the arrival of Hot Cross Buns in the supermarket! In recent years, this traditional Easter treat has become more accessible to the vegan and food allergy audiences - but is there anything better than homemade? Using our BioButtery, these sweet and lightly spiced buns are the perfect April indulgence.
*Make sure you allow time for the dough to prove - Baking with yeast is a marathon, not a sprint!
Ingredients
1 1/2 Cups soy milk, warmed
1 Packet yeast
1 Pinch salt
1/3 Cup brown sugar
1 Tsp vanilla extract
3 Tbsp applesauce
2 Cups bread flour
2 1/4 Cups all-purpose flour
1 Tsp cinnamon
50g candied mix peel or dried fruit
1/3 Cup BioButtery
1/3 Cup water
2 Tbsp apricot jam, for glaze
Method
1. Pour the warm soy milk in a medium-size bowl and sprinkle in the yeast, salt, and a pinch of the brown sugar. Stir and let sit for 10 minutes. Add the vanilla and applesauce and stir again.
2. In a large bowl, sieve the bread flour, 2 cups of all-purpose flour and the cinnamon together. Mix in the BioButtery until well combined then stir in the remaining brown sugar and fruit.
3. Make a well in the middle of the dry ingredients and pour in the soy milk mixture. Mix together until a soft dough forms.
4. Transfer to a floured surface and knead until smooth, about 10 minutes. Sprinkle with flour if the dough is sticking.
5. Place in a lightly oiled bowl, cover, and leave in a warm place until the dough doubles in size, approximately 1 to 2 hours.
6. Once risen, punch down a few times with your fist then knead for a few minutes.
7. Divide into 12 to 16 equal portions and knead each one lightly. Try to keep portions at the same size and weight.
8. Place on a large greased or baking paper-lined baking tray, just touching. Cover and let sit for another 30 to 60 minutes, or until doubled in size.
9. Mix together the water and the remaining all-purpose flour to form a paste, put into a small piping bag, and snip off the point. Pipe crosses onto the buns.
10. Preheat the oven to 200ºC then bake the buns for 10 minutes. Reduce the heat to 180ºC and bake for another 15 minutes, or until the buns sound hollow when tapped.
11. Remove from the oven and place on a rack to cool without separating.
12. Warm the jam in the microwave until melted and brush over the buns.
13. Serve with BioButtery
Substitutions
You can easily substitute the candied mix peel or dried fruit for vegan chocolate chips for an even sweeter treat!
Enjoy, and happy Easter from MyLife HQ!