Ishtar (Easter) is around the corner. I do not celebrate Ishtar/Easter but do often like to indulge in the hot cross buns that are associated with Ishtar/Easter, so I took advantage of this and decided to play around with my own vegan version of the hot cross bun. It was also a great way to get the baking energy going in my new home, 2 weeks after moving in. Please excuse the photography, as I am still in the process of finding my feet in my new home so I somewhat eagerly took out the photos without checking back on it and of course the rest is history. To add to it, my new, old oven needs some getting used to and waiting for the landlord to sort out, which left my hot cross buns a tad burnt on the underside. The texture is on the dense side, which I have not even perfected yet in normal bread rolls. Leave the entire nitty-gritty aside and the proof is in the pudding. These tasted divine, though next time I will not be afraid of adding too much spice and all things nice.
The recipe (I adapted this recipe from a non-vegan recipe) did call for 1 teaspoon Mixed Spice I did not have Mixed Spice readily on hand when making this recipe so I just improvised the following.
1/4 tsp ground All Spice
1/4 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/8 tsp ground Clove
1/8 tsp ground Coriander
1/8 tsp Ginger
So if you have Mixed Spice on hand then just use 1 tsp of Mixed Spice.
Time – approx. 2hrs
Serves – 12
750g or 6 Cups Bread Flour
90g or 100ml Solid Coconut Oil
1 tsp Mixed Spice
1 tsp Ground Cinnamon
1 tsp Himalayan Fine Salt
60g or 1/3 Cup Muscovado with caramelized sugar
150g or 3/4 Cup Dried Fruit Cake Mix
25g or Tblspn finely chopped Mixed Citrus Peels (Orange, Lemon, and Lime peels)
Grated Rind of 1 Lemon
10g Instant Yeast
Orgran equivalent to 2 eggs or 3 Tblspn vinegar
300ml of warm coconut milk or any non-dairy milk of your choice.
1/2 Cup Plain Flour
1/4 Cup Cold Water
2 tsp Castor Sugar
2 tsp Boil Water
- Rub the Solid coconut oil into the flour to represent bread crumbs.
- Add in all the other dry ingredients.
- Mix the Orgran equivalent to 2 eggs (skip this step if using vinegar).
- Warm the Milk slightly and add the Orgran to it (add vinegar if you not using Orgran).
- Make a well in your dry ingredients and pour the milk.
- Mix well and knead dough for 5min.
- Cover airtight and let rise in a dark warm place for 45 min.
- After 45min punch air bubbles out and knead the dough again for 5min.
- Divide into 12 equal portions and roll each portion in rounds.
- Place in a greased baking tray equal distance from each other, cover and let rise in a dark warm place for another 45min.
- Pre-heat oven 200 Degree Celsius.
- Mix Flour and cold water to make a thick paste.
- Slightly cut crosses on the hot cross bun and put the paste strategically on the crosses. You can use icing pipe to do this but I do not have one.
- Bake for 15-20min.
- Mix Castor Sugar and Water and brush onto hot cross buns just as they come out of the oven.
- Let cool and enjoy them with Vegan margarine or Jam or just on its own. Simply Divine.