Hot Cross Buns
The origins of hot cross buns date back as far as the 12th century, and there are probably as many recipes as there years since then, and this is my dairy free + fruit free version.
Makes 8
what you need
For the buns
10 g dried yeast
2 cups warm almond milk
1 teaspoon apple cider vinegar
1/4 cup coconut sugar
2 cups whole wheat flour
2 cups spelt flour
1 teaspoon almond extract
Zest from 1 orange
2 tablespoons masala spice
80 g of coconut oil, melted
Pinch of salt
For the flour paste crosses
1/4 cup of plain flour
4 tablespoons water
For the glaze
2 tablespoons coconut sugar
2 tablespoons water
what to do
For the buns
In a small bowl, whisk together almond milk and vinegar. Set aside for 10 minutes to make “buttermilk".
In a medium saucepan over medium heat, melt the coconut oil and sugar. Stirring often, until coconut sugar dissolves. Then add to the buttermilk, along with the almond extract and vanilla powder.
In a large bowl combine flour, yeast, masala, orange zest and salt and stir to combine.
Add buttermilk mixture and mix to bring ingredients together. Then turn onto a lightly floured surface and knead until smooth.
Place dough into a large bowl rubbed with oil, turning dough over to coat. Cover with plastic wrap and set in a warm, draft-free place until it has doubled in size, about 1-1/2 hours.
Punch dough down using your fist and dump onto a lightly floured surface. Divide dough into 8 evenly sized pieces.Place dough balls onto a large baking sheet and cover with a lightly damp towel. Let rise for 45 minutes.
For the flour paste
Mix the flour and water in a bowl until a smooth paste forms.
Meanwhile, preheat the oven to 180C. Use a sharp knife to make a shallow cross on the top of each bun. Then pipe the paste crosses into the groves.
Place baking sheet in the oven and bake for 15 - 20 minutes or until buns are lightly browned.
For the glaze
Place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and mixture thickens slightly.
Glaze the buns with the sugar glaze as soon as they come out of the oven. Serve warm or at room temperature.