We love hot cross buns – from toasted ones in bed on Good Friday morning (another of those nutty traditions) to warm fresh out of the oven.
These do sound complicated and time consuming but the majority of the time is them proving and filling the house with a wonderful smell of spices and dough.
And I think they taste better than the ones from the shop…
Dairy free hot cross buns
450g strong white flour
2 packets of dried yeast (the ones I use are 7g each so 14g if you are using loose yeast)
50g soft brown sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
50g dairy free spread
150ml warm water mixed with 50ml oat milk
50g mixed peel
150g raisins or currents
If you have time rub the spread into the flour and the add in the rest of the dried ingredients. Alternatively just bung it all in together – it doesn’t seem to make a big difference to be honest.
Stir in the egg and the liquid and mix until the dough starts to come together.
Then you need to get your hands dirty – use your hands to mix and when it forms a ball take it out and knead on a floured board.
You need to knead it until the dough more or less springs right back when a small helper pokes it with a chubby finger.
Pop in a large bowl covered with a damp tea towel to rise to double its size.
When it’s risen, take out and knead again for a few minutes.
Split into 12 balls and place on a greased baking sheet.
Leave to prove for another half hour.
Meanwhile you can pipe on crosses using a thick mix of flour and water or slice crosses in with a knife.
Cook at 200 degrees C for 10-15 minutes or until golden brown on top. Transfer to a wire rack to cool. Brush over some sugar dissolved in hot water to give them a glossy top.
Eat as they are whilst still warm or toasted with spread next morning.