![]() Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns. The buns should be just touching each other. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. ![]() Flatten slightly with the palm of your hand. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape. Knead lightly, then divide into 12 portions. Return the dough to the work surface and knock back with your knuckles. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Place the dough in a lightly oiled bowl and cover with oiled cling film. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. ![]() Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball. Mix together the flour, salt and mixed spice in a large bowl. Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes. Remove from the heat and stir in the sugar and milk the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). You can freeze vegan hot cross buns but, again, toast them before you eat them.Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. They will store for up to three days in an airtight tin but do split them in half and toast them before eating. These hot cross buns are best eaten on the day they are made, fresh from the oven. If you want them to look more professional than mine use a narrower piping nozzle and be less slapdash! Storing Your Buns They add nothing to the flavour but make them look good, leave them off if you can’t be bothered! The cross is made using a flour and water paste which is piped onto the buns prior to baking. I faffed about with Easter decorations so I could take pretty pictures to share with you… The good news is while they are rising they don’t need any attention and you can go and do something else! You will need time to knead followed by at least an hour for the first rise and then another hour for the final proving before baking. Yeasted doughs take time to rise so make sure you aren’t setting out to make them with only an hour to spare before sharing them! Hot cross buns are made with a yeasted dough, flavoured with dried fruits and warm spices. Even if you only make them once I urge you to have a go at making your own vegan hot cross buns and to present them with a flourish to your loved ones. Not only do you get beautifully flavoured buns, fresh from the oven, you also get the deep satisfaction which is to be gained from slow baking. Making your own hot cross buns takes time but the reward is well worth it. The smell of the yeasted dough rising followed by the rich scent of fruit and spices as they bake is utterly irresistible.įor step by step instructions and full ingredients list see the end of this post, read on for extra tips and tricks to help you on your way. While it is now super easy to get vegan hot cross buns in the supermarkets I like to bake at least one batch myself. In the hustle and bustle of preparing ourselves and our boat for the new year I always make time for some Easter baking. We leave winter behind us and sail forward into the light, quite literally, as Easter marks the beginning of the sailing season! In these celebrarions the cross on top of Eostre buns symbolises the four quarters of the moon.įor us, Easter is a celebration of Spring and the arrival of longer days and shorter nights. The pagan festival of Eostre predates the arrival of Christianity and celebrates the Spring Equinox and Eostre, spring goddess of dawn. However, as with so many festivals, this was an adaptation of celebrations and rituals already in place. The cross on top symbolises both the crusifixion itself and the intersection between Heaven and Earth. Hot Cross Buns are traditionally eaten by Christians on Good Friday to remember the crusifixion of Christ. Gently spiced, studded with dried fruit and brushed with a sticky, jammy glaze they are a delicious way to celebrate the beginning of spring. Homemade Vegan Hot Cross Buns, warm from the oven, are an essential part of the Easter weekend.
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