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Vegan Hot Cross Buns

Vegan Hot Cross Buns

Ingredients

Dough

  • 2 tsp dried active yeast
  • 1 tbsp maple syrup
  • 110 ml lukewarm water
  • 160 ml room lukewarm oat milk
  • 80 ml softened coconut oil
  • 1/2 tsp Himalayan rock salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 50 ml maple syrup or brown rice malt syrup
  • 1 tbsp organic grated orange zest
  • 1 tbsp organic lemon zest
  • 500 grams spelt flour
  • 2 tsp baking powder
  • 1/4 cup raisins
  • 1/4 cup dried cranberries

For the Crosses

  • 5 tbsp all-purpose white flour
  • Enough water to make a thick pipe-able paste

Instructions

  • In a processor or by hand, add the yeast, 1 tsp of maple syrup, and lukewarm water. Let stand for five minutes.
  • When the mixture is foamy, add the oat milk, coconut oil, salt, cinnamon, nutmeg, maple syrup or brown rice syrup, orange zest, lemon zest, baking powder and 1 cup of flour. Mix together with a wooden spoon.
  • Add 2.5 cups of flour and knead together with your hands.
  • If the dough sticks together, add a little more flour and keep kneading until it is not.
  • Add the raisins and cranberries and knead until mixed through.
  • Lightly oil the inside of a medium glass bowl. Place the mixture in to the bowl and cover with a towel. Let it sit for about an hour.
  • After an hour, knead for a further minute.
  • Line an 11 x 13 inch pan with greaseproof paper.
  • Separate dough into 12 equal pieces and roll each one in to a ball and place on the pan.
  • Cover with a towel for a further 30 minutes. Preheat oven to 180C.
  • Make the flour and water paste for the crosses. Just add enough water to the 5 tablespoons of flour to make a thick paste for piping. Remove the towel from the buns, fill a piping bag or piping syringe with the paste and pipe a cross shape on each bun.
  • Brush a little oat milk over them just before placing in the oven and bake for 20 minutes.
  • Remove from the oven and cool on a rack. Once cooled separate the buns and serve.

Notes

Best served with raspberry chia seed jam and coconut butter
CNM recommends the use of organic ingredients.

Recipe by Eva Killeen, Natural & Vegan Natural Chef Director.

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