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Name of Event

Easter Sunday

Cuisine From

International

Description

Spicy hot cross bun traditionally eaten at Easter. Vegan, egg and dairy free

Summary

Yield 12 buns
Preparation time 20-25 minutes + resting time 1 1/2 -2 1/2 hours resting of dough
Cooking time 20-25 minutes
Main Ingredient Dough

Ingredients

Making the buns

  • 350 gms.  plain/all-purpose flour
  • 1/2 tsp. ground mixed spice
  • 1 tsp. ground cinnamon
  • 1 tsp. grated nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1 sachet easy-blend/dried yeast
  • 25 gms. caster sugar
  • 75 gms. currants
  • 25 gms., chopped  mixed peel (orange, lemon, lime)
  • Zest of one lemon
  • 75 gms. melted vegan margarine
  • 175 ml. warmed soya milk or other dairy free substitute. (full cream milk can be used not on a dairy fee diet using slightly less milk)

Making the crosses:

3 tbs. plain/all- purpose flour

 2 tbs. water 

Making the glaze:

  • 25 gms.sugar
  • 30 ml water

Instructions

  • In a large bowl  mix the spices, yeast, sugar, currants, mixed peel and lemon zest.
  • Make a well in the centre, add the melted margarine and some of the warmed milk. Mix until a soft dough is formed, adding more milk if necessary.
  • Turn out the dough onto a floured surface and knead for about 10 mins. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size, this will take about 1 -2 hrs.
  • Once the dough has doubled in size, knock it down and knead for about 5 mins. Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray. Leave to rise again for about 30 mins.
  • To make the crosses, mix the flour and water to form a thick paste.  Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner).  Slowly pipe along each row of buns, then repeat in the other direction. 
  • Bake at 180°C/350°F/gas 4 for about 20 minutes or until golden.
  • To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup.  Brush over the buns while they’re still hot.  Allow to set before serving
  • These buns can be eaten cold  but they are best served warm or toasted.
  • The buns will last 2-3 days in an airtight container.  They also freeze well, you can slice them in half before  freezing tso that they can be toasted without the need to defrost first.