How to Make Vegan Hot Cross Buns
Begin with making the yeast in a small bowl., Sift the flour into a large bowl., Add the spice, yeast, sugar, currants, mixed peel, lemon rind and melted margarine in a bowl., Mix together using a wooden spoon until a dough forms., Turn dough out...
Step-by-Step Guide
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Step 1: Begin with making the yeast in a small bowl.
Add the contents of the yeast sachet to a small bowl and combine with the sugar.
Add the warm soy milk gradually, stirring to assist the combining of the ingredients.
The yeast will form small bubbles.
It is very important that the water is warm and not hot. -
Step 2: Sift the flour into a large bowl.
Make a well in the centre of the bowl and add the yeast mixture. , Mix well to combine the ingredients evenly. , If the dough is too dry, add a little more soy milk or warm water; if it is too wet, even out with a little more flour.
As the mixture stiffens, you may find it is easier to mix with clean hands. , Knead for 10 minutes. ,, Put it in a warm place to allow it to double in size.
Provided there are no cool breezes, placing the bowl near a warm oven works well; a pantry is also often a good choice, or the top outside area of a fridge (fridges give off a lot of heat through the top).
Keep an eye on the doubling process
- it will take 1
- 2 hours. , Pour the sifted flour into a medium bowl.
Add the margarine and rub into the flour quickly, using your fingertips only.
Add water gradually.
Judge the consistency of the mixture as you rub it; you only need enough water to bind it and create a dough.
Roll out the cross dough thinly.
Cut into evenly sized strips.
These will be combined on top of each bun in a cross shape. , Punch it down and turn it out onto the floured workspace.
Knead again for 5 minutes. , Roll into a ball and place onto a baking tray.
The buns should be left aside in a warm place to rise.
Cover with a clean tea towel (turn the one used earlier over and reuse) and leave for half an hour. , Cook over low heat until the sugar dissolves, stirring constantly. ,, After the buns have risen, remove the tea towel and glaze each bun using a pastry brush.
Place the dough strips across the top of each bun in the shape of a cross.
Use the glaze to keep the cross in place and tidy each cross as you go. , Cook for 20 minutes or until golden brown.
Watch the crosses to avoid having them turn brown. , Hot cross buns are scrumptious if served warm from the oven.
Otherwise, these hot cross buns can be served toasted/grilled, warmed in the microwave or served cold if preferred.
Suitable toppings include margarine, jam, marmalade or sweet chocolate spreads.
If you have vegetarian or non-veggie friends sharing the buns, you might also include butter as a spread. -
Step 3: Add the spice
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Step 4: currants
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Step 5: mixed peel
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Step 6: lemon rind and melted margarine in a bowl.
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Step 7: Mix together using a wooden spoon until a dough forms.
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Step 8: Turn dough out onto a floured board or workspace.
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Step 9: Clean the mixing bowl and grease it or line with baking paper.
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Step 10: Put the kneaded dough into the bowl and cover with plastic wrap or a tea towel.
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Step 11: Make the mixture for the crosses as the dough is rising.
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Step 12: Return to the dough that has been aside to double.
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Step 13: Using a knife or your hands
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Step 14: cut the dough into 12 evenly sized buns.
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Step 15: Prepare the glaze by combining the water and sugar in a heavy-based saucepan.
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Step 16: Preheat the oven to 180ºC/350ºF about 20 minutes into the second rising of the buns.
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Step 17: Prepare the buns for cooking.
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Step 18: Place in the oven.
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Step 19: Serve.
Detailed Guide
Add the contents of the yeast sachet to a small bowl and combine with the sugar.
Add the warm soy milk gradually, stirring to assist the combining of the ingredients.
The yeast will form small bubbles.
It is very important that the water is warm and not hot.
Make a well in the centre of the bowl and add the yeast mixture. , Mix well to combine the ingredients evenly. , If the dough is too dry, add a little more soy milk or warm water; if it is too wet, even out with a little more flour.
As the mixture stiffens, you may find it is easier to mix with clean hands. , Knead for 10 minutes. ,, Put it in a warm place to allow it to double in size.
Provided there are no cool breezes, placing the bowl near a warm oven works well; a pantry is also often a good choice, or the top outside area of a fridge (fridges give off a lot of heat through the top).
Keep an eye on the doubling process
- it will take 1
- 2 hours. , Pour the sifted flour into a medium bowl.
Add the margarine and rub into the flour quickly, using your fingertips only.
Add water gradually.
Judge the consistency of the mixture as you rub it; you only need enough water to bind it and create a dough.
Roll out the cross dough thinly.
Cut into evenly sized strips.
These will be combined on top of each bun in a cross shape. , Punch it down and turn it out onto the floured workspace.
Knead again for 5 minutes. , Roll into a ball and place onto a baking tray.
The buns should be left aside in a warm place to rise.
Cover with a clean tea towel (turn the one used earlier over and reuse) and leave for half an hour. , Cook over low heat until the sugar dissolves, stirring constantly. ,, After the buns have risen, remove the tea towel and glaze each bun using a pastry brush.
Place the dough strips across the top of each bun in the shape of a cross.
Use the glaze to keep the cross in place and tidy each cross as you go. , Cook for 20 minutes or until golden brown.
Watch the crosses to avoid having them turn brown. , Hot cross buns are scrumptious if served warm from the oven.
Otherwise, these hot cross buns can be served toasted/grilled, warmed in the microwave or served cold if preferred.
Suitable toppings include margarine, jam, marmalade or sweet chocolate spreads.
If you have vegetarian or non-veggie friends sharing the buns, you might also include butter as a spread.
About the Author
Jean Chapman
Brings years of experience writing about cooking and related subjects.
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