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Box Bakes: Easy Vegan Hot Cross Buns

31st March 2021

Easter weekend is fast approaching, providing the perfect time to indulge in some of your favourite treats! Although the first thing on your mind might be chocolate, there's no denying a sticky hot-cross bun with lashings of butter will definitely be on the menu too. This year, rather than heading to your local supermarket, why not try baking your own at home? Plus, you can customise them to your liking.

Vegan Hot Cross Buns Recipe

We like to do things a bit differently around here, so today we're going to share with you our vegan recipe (our twist on this RecipeTinEats version!), eliminating the need for dairy and eggs! We're also putting a bit of a twist on the traditional fillings of orange and sultanas, and are instead using figs, cranberries and raisins. These hot cross buns feature cinnamon and all-spice, which gives them a lovely flavour and really brings that traditional, warming hot cross bun scent! For this recipe we used the Kenwood K-Mix, to do most of the work for us (I mean, who wouldn't want to half their kneading time?). We find a stand mixer is really useful with these kinds of recipes, and when working with dough in general- it really is a great time saver, and is definitely less messy!


Ingredients

For 12 hot cross buns.

Buns:
1 sachet of active yeast
110g caster sugar
375 milk, room temperature. We used rice milk as it has a nice natural sweetness!
640g white bread flour (you can use plain too)
2 tsp cinnamon powder
2tsp All Spice powder
1/2 tsp salt
200g dried fruit. We used 50g raisins, 50g cranberries and 100g figs. The option is yours!
50g unsalted butter, melted. For this vegan recipe, we used a vegan block style butter.
Vegan egg alternative (x1 egg). We used a liquid vegan egg alternative, which we found works best. 

Crosses:
75g white plain flour
7 tbsp water 

Glaze:
We used agave syrup, but you can also use a jam such as apricot, or even maple syrup.

Method

Mixing:

1. Prepare your ingredients and dried fruit, cutting it into smaller pieces.
2. In your stand mixer bowl with the dough hook attachment, add in your flour, yeast, sugar, cinnamon, allspice and salt. Mix together until combined.
3. Add in the butter, milk, vegan egg substitute and dried fruit.
4. Using your stand mixer, mix the dough until smooth and elastic. We'd recommend using the Speed 2 setting on the Kenwood K-Mix for this recipe. Mixing should take around 5-7 minutes to achieve the correct consistency. It will be slightly sticky on your fingers but not terribly.


Proofing:

1. Place your dough into a lightly oiled glass bowl, and cover with clingfilm or a tea towel. Leave in a relatively warm, wind-free place to double in size. This usually takes around 1 1/2 hours, but if it's a very warm day it might only need 30 minutes!



Shaping the buns:

1. Lightly oil a baking tray, around 9x13" is a good size to use.
2. Dust your work surface with flour, and place your dough down on top. Lightly knock out any air in the dough to deflate it.
3. Weight the dough and divide by 12 to work out how much each bun should weigh. Ours was around 110g per bun.
4. Cut the dough into 12 pieces, and press down with your palm. Use your fingers and gather the dough into a ball, rolling briefly. You want the one side to have a really smooth surface.
5. Place the balls smooth side up on the tray, and repeat.

Second proofing:

1. Lightly oil a piece of clingfilm and loosely put it over the tray.
2. Leave the dough balls to proof again for around 40 minutes.
3. After 20 minutes, pre-heat your oven to 180°C/350°F.

Crosses:

1. Gather your plain flour and water, and mix until a paste forms. It should be relatively thick and not too runny.
2. Spoon into a piping bag with a nozzle attached.
3. Pipe over, ensuring to really hug the edges of the dough as you go.

Bake/Glaze:

1. Bake the dough for 25 minutes, or until the buns are golden brown.
2. Once cooked, remove from the oven and brush over your glaze while they're still warm.


These are definitely best enjoyed warm with plenty of butter! We enjoyed these with some orange marmalade on also, which complimented the flavours perfectly. The lovely gold colouring will sure impress on the dinner table this Easter!

We hope you love this recipe and have a Happy Easter! If you give these a go over the weekend, be sure to tag us on social media using #BoxIt!


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