Put a seasonal spring in your step with these delicious Hot Cross Buns. Substituting Raw Virgin Coconut Oil for butter or vegan margarine significantly ups the ante in the healthy stakes, so don your Easter Bonnet and enjoy this traditional treat!
Equipment
- Large Bowl
- Baking Tray
- Pan
Ingredients
For the buns
- 350g Plain Flour
- 1 Level Tsp Mixed Spice
- 1 Level Tsp Ground Nutmeg
- 1 Sachet Easy Bake Yeast
- 25g Castor Sugar
- 75g Currants
- 25g Organic Mixed Peel (Lemon, Orange, Lime) Chopped
- Rind of 1 Organic Lemon - finely grated
- 175 ml Plant Milk
For the crosses
- 50g Plain Flour
- Water
For the glaze
- 25g Sugar
- 30 ml Water
Method
- In a large bowl mix the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Make a well in the centre and add the melted coconut oil and some of the warmed plant milk. Mix until a soft dough is formed, adding more milk if necessary.
- Turn out the dough onto a floured surface and knead for about 10 mins. Place in an oiled bowl, cover with cling film and leave in a warm place until doubled in size, which will take about 1 -2 hrs.
- Meanwhile to make the crosses, rub the coconut oil into the flour and add enough water to bind. Roll out the pastry quite thinly then cut into thin strips.
- Once the dough has doubled in size, knock it down and knead for 5 mins. Divide into 12 pieces, roll each piece into a ball and leave on a greased baking tray. Leave to rise again for about 30 mins.
- To make the glaze heat the water and sugar in a pan until the sugar dissolves.
- Leave to cool. Glaze each bun and top with pastry crosses.
- Bake at 180°C/350°F/gas 4 for about 20 mins or until golden.
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