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Dairy-Free Hot Cross Buns

Yields12 ServingsTotal Time3 hrs

Get creative in the kitchen at Easter with these delicious dairy-free hot cross buns.

 450 g STRONG WHITE FLOUR
 85 g PURE BUTTERY TASTE
 85 g SOFT BROWN SUGAR
 1 tsp SALT
 1 tsp MIXED SPICE
 ½ tbsp FRESHLY GRATED NUTMEG
 ½ tsp GROUND CINNAMON
 20 g FRESH YEAST
 250 ml OAT MILK (AT ROOM TEMPERATURE)
 1 LARGE FREE-RANGE EGG (VEGAN FRIENDLY – 4G OF ORGRAN EGG REPLACER)
 115 g RAISINS
 85 g SULTANAS
 55 g CANDIED PEEL
FOR THE CROSSES:
 100 ml WATER
 100 g PLAIN FLOUR
 1 MEDIUM FREE RANGE EGG (VEGAN FRIENDLY – 3G OF ORGRAN EGG REPLACER)
 2 tbsp GOLDEN SYRUP TO GLAZE
1

Sift the flour into a large bowl, add the Pure Buttery Taste.

2

Rub the fat into the flour, stir in the sugar salt and spices.

3

Make a well in the centre. Blend the yeast with 2 tbsp of the milk in a small bowl and add to the well in the flour, together with the egg (or egg replacement) and enough of the remaining milk to form a smooth dough.

4

Knead the dough for 5 mins on a lightly floured work surface until it is smooth and elastic.

5

Gradually incorporate the raisins and sultanas and candied peel. Place the dough in a lightly oiled bowl and cover with a damp tea towel. Leave to rise for 1 hour until doubled in size.

6

Knock back the dough, then tip it out onto a lightly floured surface and knead for 2- 3 mins.

7

Cut into 12 even size pieces and shape into balls. Place onto a greased tray, spacing well apart.

8

Cover again with a damp tea towel and leave to prove for approximately 1 hour, until doubled in size. Preheat the oven to 200c or gas mark 6.

9

Mix the water and flour and egg for the crosses, pour into a piping bag and mark each bun with crosses.

10

Bake the buns for 20 mins until golden. Remove from oven and while they are still warm glaze with the syrup using a pastry brush.

11

Cool on a wire rack. Enjoy with Pure spread.

12

Recipe courtesy of Ursula Ferrigno.

Nutrition Facts

Serving Size 12

Servings 12