I’ve made these a couple of times in the past few weeks, perfecting the recipe and making sweet, tasty, fluffy buns. I very loosely based my first attempt on the completely non-vegan recipe in April’s BBC Good Food magazine (R is a subscriber)
300ml warm soya milk
30g vegan margarine (I use Vitalite)
500g stong white bread flour
1 teaspoon salt
1 sachet (7g) fast-action dried yeast
130g mixed dried fruit (I use 100g sultana and 30g mixed fruit- which includes mixed peel, as I’m not a big fan of the peel)
1 teaspoon mixed spice
1 teaspoon cinnamon
For the cross
75g plain flour
water to mix
For the glaze
3 tablespoons water
2 tablespoons caster sugar
- Add all ingredients to bread machine and set to “dough” setting. If you don’t have a bread machine, put all the ingredients in a big bowl and combine to a soft dough. Turn out onto a floured surface and knead for about 5 minutes. Return to bowl and cover with cling film and leave in a warm place to rise for an hour.
- Break into about 12 equal portions, roll into bun shapes and spread out onto baking trays.
- Cover with oiled cling film and leave in a warm place for 30 minutes to rise.
- Make the glaze: put sugar and water in a saucepan and bring to the boil. Simmer for 2 minutes and allow to cool.
- Mix water with the plain flour for the crosses to a medium dough, roll into sausage shapes, flatten and use to form a cross on each bun.
- Glaze the buns with cooled sugar syrup.
- Bake for 20 minutes in a preheated oven at 190’C.
- Allow to cool under a clean tea towel, so that the buns are nice and soft.