You could start making hot cross buns the evening before and finish off in the morning. Put it in a piping bag or simple plastic sandwich bag, snip off the tip and pipe a cross on each of the buns.īake hot cross buns in preheated oven for about 15 minutes until golden brown.Īs soon as the buns are out of the oven brush them with some maple syrup for that shiny, sticky glaze and transfer onto cooling rack. You want it to be consistency of thick paste. Make crosses by preparing simple paste from mixture of plain flour in water. Preheat the oven to 200C/400F/Gas Mark 6. Shape the balls into neat buns and place onto prepared baking sheet making sure that you leave some space between them to allow for expansion.Ĭover the tray loosely with a clean tea towel and leave the buns to prove in a warm place until they double in size or at least puff up substantially. I like to weigh my dough but you don't have to. Punch your risen dough to deflate it, give it a quick knead and divide into 12 equal balls. Proving time will depend on the temperature of the environment. Once you've incorporated dried fruit into the dough, return it into lightly oiled bowl, cover with clean tea towel (or plastic shower cap) and put it somewhere warm to prove until doubled in size. You can add a little bit of flour as you go to make the dough easier to handle, however, try not add too much as it will result in denser buns.Īdd dried fruit and continue kneading the dough until it's well incorporated. The dough should become smooth and elastic but it will remain pretty sticky. Make sure to use lowest possible speed if using mixer. Turn the dough out onto lightly floured counter and knead for approximately 10 minutes by hand (or 5 if using your stand mixer). As hot cross buns dough is quite sticky to work with, I would highly recommend using stand mixer with dough hook for kneading. Slowly start incorporating it into the flour until you get sticky, shaggy dough mixture. Make a well in your dry ingredients and pour in milk and butter mixture. The heat from just melted butter will warm up the oat milk and the mixture will be just the right (warm to hand) temperature to use in the dough. Once melted, take it off the heat, add oat milk and give it a little stir. ![]() Put butter in a small saucepan/milk pan and melt it gently over low heat. Give it all a good mix with a whisk or paddle attachment (if using stand mixer). Make sure to keep yeast away from salt and sugar at this point. Put all the dry ingredients + orange or lemon zest (if using) in a large mixing bowl or bowl of your stand mixer. Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post. However, you could use some sugar syrup, apricot jam or even marmalade to glaze yours. Maple Syrup - It works really great as a glaze and gives the buns that wonderful sheen. Oat Milk - Use unsweetened version if possible. Vegan Butter - I use block vegan butter - Flora Plant (UK) You could use lemon zest instead if you prefer. Orange Zest - Even though my kids don't like orange peel in their hot cross buns, we all love that gentle citrus aroma hence addition of orange zest. Feel free to use mixed dried fruit that you enjoy the most including peel. Mixed Spice - So beautifully fragrant and convenient but you could of course use single ground spices instead (nutmeg, ginger, cloves etc.)Ĭinnamon - My favourite spice ever so I am being very generous with it and personally I don't find it overpowering but if your feelings towards cinnamon are mixed then perhaps use 1 teaspoon instead of 2.ĭried Fruit - I usually go for raisins or sultanas alone as my kids are not too keen on orange peel. ĭried Yeast - I use instant yeast that doesn't need to be dissolved in water and can go straight into the mixing bowl with all your other dry ingredients.Ĭaster (Fine) Sugar - To add that little bit of sweetness and fine, caster sugar works the best. Having said that, I wouldn't go over half & half ratio though if you don't want your wholemeal hot cross buns to be dense. ![]() You could also go the other way and increase the amount of wholemeal flour. Wholemeal Flour - I like to add that bit of goodness to my buns with wholemeal flour but feel free to use 100% white flour if you want. However, you could use plain flour as well if that's all you've got. Strong Bread Flour - Using bread flour rather than plain (all-purpose) one here will result in lighter, fluffier buns. They will make your kitchen smell amazing. ![]()
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