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Vanilla Spice Hot Cross Buns

Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan Makes 6 (recipe easily doubled)
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Prep Time 20 minutes
Cook Time 20 minutes
proving time 2 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 275 g strong bread flour
  • 1 tsp fast action instant yeast
  • 2 tbsp caster sugar
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ a vanilla pod seeds scraped out and used
  • 1 tsp vanilla extract or 2 tsp if no fresh vanilla available
  • 1 lemon zested
  • 15 g dairy-free margarine softened
  • 130-140 ml tepid dairy-free milk
  • for the crosses:
  • 2 tbsp flour
  • 3 tbsp water
  • for the glaze:
  • 2 tbsp sugar
  • 2 tbsp water

Method
 

  1. In a large bowl mix together the flour, yeast, sugar, lemon zest, salt and spices. Make a well in the centre and pour in the dairy-free milk and softened dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
  2. Knead for about 5 mins until the dough is smooth
  3. Place in a bowl and cover, leave in a warm place to double in size (about 2 hours)
  4. Knock back, knead again and then form into 6 even sized balls. Place well-spaced on a baking sheet lined with grease proof paper
  5. Leave to rise again for 30-60 minutes
  6. Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses
  7. Bake at 180 degrees/Gas Mark 5 for 18-20 minutes until risen and the buns sound hollow
  8. Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
  9. Leave to cool on a wire rack.
  10. These buns are best kept loosely covered or the glaze will make them go a bit soggy.
  11. These buns freeze-well.