A classic Easter treat made healthy. Egg-free and dairy-free Hot Cross Buns made with wholemeal and raisins. Soft and fluffy - simply delicious
Easter hot cross buns
A classic Easter treat made healthy. Egg-free and dairy-free Hot Cross Buns made with wholemeal, raisins and mixed spice. Soft and fluffy - simply delicious!
250 g wholemeal bread flour
250 g strong white bread flour
1 tbsp easy instant yeast
100 g sultanas or raisins
1 orange zested and juices
160 g vegan yoghurt
160 milk plant based milk
1 apple - grated
1-2 tbsp agave or maple syrup
½ tsp baking soda
2 tsp of mixed spice
½ tsp salt
¼ cup white flour
¼ cup of water
Zest and juice the orange. Place the orange juice in a small saucepan and boil it. Simmer for about a few minutes and add the sultanas. Set aside.
Grate the apple. In another saucepan warm the vegan yoghurt, milk, stir in the grated apple and agave.
Dough: In a large bowl place flour, yeast, baking soda, mixed spice and salt. Add yoghurt mixture and the orange juice with sultanas. Mix hand kneading until you form a smooth elastic dough.
Cover the bowl and leave it in a warm place to rise for 1-2 hours until it doubles in size.
Dust a clean surface with some flour and transfer the dough onto it. Divide the dough in 16 pieces. Shape into flatten balls and place on a baking tray close to each other. Cover a clean kitchen towel and keep in a warm place for an hour.
Preheat your oven to 180°C. When your hot cross buns are ready for the oven, use a spoon to form the crosses on your buns. For the cross mix: Place the flour into a jug, add the water and mix into w smooth paste. Now, place this mixture into a piping bag and spread over the crosses on your buns.
Place in the oven for 25 to 30 minutes until golden brown. Brush with agave or maple syrup and leave to cool for 30 minutes.