Hot Cross buns!

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

  1. 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.
  2. Break into about 12 equal portions, roll into bun shapes and spread out onto baking trays.
  3. Cover with oiled cling film and leave in a warm place for 30 minutes to rise.
  4. Make the glaze: put sugar and water in a saucepan and bring to the boil. Simmer for 2 minutes and allow to cool.
  5. 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.
  6. Glaze the buns with cooled sugar syrup.
  7. Bake for 20 minutes in a preheated oven at 190’C.
  8. Allow to cool under a clean tea towel, so that the buns are nice and soft.

Delicious 🙂

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