Hot Cross Buns

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)

makes 6

• 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

Topping

• 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)