I knew I wanted to post something Easter related for you guys, as it is one of my favourite times of year. Perhaps it’s the warm weather, blooming landscapes and the fact that lent comes to a nice end in time for family gatherings and Sunday Roasts.
So seeing as we all have a long four day weekend, why not try your hand at baking an Easter classic, with a twist!
Vegan Hot Cross Buns:
350g (12oz) strong plain flour
5ml (1tsp) ground mixed spice
5ml (1tsp) ground cinnamon
5ml (1tsp) grated nutmeg
1 sachet easy-blend yeast
25g (1oz) caster sugar
75g (3oz) currants
25g (1oz) mixed peel (orange, lemon, lime), chopped
Rind of one lemon, finely grated
75g (3oz) vegan margarine or coconut oil, melted
175ml/6floz (approx) soya milk, warmed
For the crosses:75g (3oz) plain flour
For the glaze:25g (1oz) sugar
♥ In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind.
♥ Make a well in the centre and add the melted margarine and some of the warmed milk.
♥ Mix until a dough is formed, adding more milk if necessary.
♥ Place dough onto a floured surface and knead for about 10-15 minutes.
♥ Place in an oiled bowl, cover with cling film or a damp tea towel and leave in a warm place until it has doubled in size – This usually takes about 1-2 hrs.
♥ Once the dough has doubled in size, remove from the bowl and knead for 5 minutes.
♥ Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray.
♥ Leave to rise again for 1 hour.
♥ To make the glaze heat the water and sugar in a pan until the sugar dissolves. Leave to cool.
♥ Glaze each bun with a pastry brush and top with pastry crosses.Bake at 180°C/350°F/gas 4 for about 25 minutes or until golden.
You can enjoy these hot cross buns with Vegan butter or serve hot with jam.
Now you can indulge in the Easter festivities cruelty free.