Well, it’s Good Friday so it must be the day to post Hot Cross Buns. I could have easily bought some dairy-free, egg-free low quality buns from the supermarket… but, since I’m challenging myself and the supermarket version “may have traces of sesame” I decided to make a batch. It was a bit of a palaver …. hours of rising and knocking back, but actually they worked really well and it was very satisfying having a home-made batch to hand out. It’s Little S who can’t have sesame and she really isn’t keen on currants/sultanas/raisins so they weren’t her thing… but Big S and I thought they were very authentic and rather yummy!
Hot Cross Buns (dairy-free, egg-free, soya-free, nut-free, vegetarian and vegan)
- 320g strong bread flour
- 1/2 tsp salt
- 1/2 tsp ground mixed spice
- 25g dairy-free spread (I use Pure)
- 45g granulated sugar
- zest of 1/2 a lemon
- 3/4 tsp dried yeast
- 1 tsp flax seeds mixed with 3 tsps water
- 140 ml oat milk, hand hot (I use Oatly)
- 60g dried mixed fruit
- 1 tbsp flour mixed with water to make a thin paste
- 1 tbsp golden syrup
– Sift the flour, salt and mixed spice into a bowl. Rub in the dairy-free spread with your fingertips.
– Stir in the sugar, lemon zest and yeast.
– Make a well in the centre and add the flax seed mix and warm oat milk. Mix well to form a soft dough. Mix in the dried fruit.
– Turn out onto a floured surface and knead well, until smooth.
– Place in a greased bowl, cover with a clean tea towel and let rise for an hour.
– Turn out and knock back the dough on a floured surface
– Return to the bowl, cover and let rise for a further half hour.
– Turn out again and cut into 6 pieces. Roll each into a ball and flatten slightly.
– Place on a greased baking tray. Cover with greaseproof and wrap in a plastic bag to keep out the air. Rest for 10 minutes.
– Preheat the oven to 240 degrees centigrade
– Meanwhile, place the flour/water mix in a plastic bag. Snip off the very tip of a corner. Pipe a cross of the flour/water mix onto each bun
– Unwrap and bake the buns for 10-15 minutes, until lightly golden
– Brush over the warmed golden syrup.
– Cool on a wire rack.
– Serve with dairy-free spread (and jam if you like)