Plant Based Classic Easter Hot Cross Buns

Serves: 12 Prep: 2_hours_30_mins Cook: 25_mins

Ingredients

300ml almond milk

50g dairy-free spread

500g strong white bread flour

7g sachet fast action yeast

70g golden caster sugar

½ tsp salt

2 heaped tsp ground cinnamon

2 heaped tsp mixed spice

1 large orange, zested

70g sultanas

50g mixed peel

For the cross:

70g plain flour

For the glaze:

50g Biona Light Agave Syrup

Method

Put the almond milk in a saucepan over a medium heat. Once simmering, add the dairy-free spread and allow to melt. Set aside and cool to room temperature.
In a large mixing bowl, mix together the flour, yeast, sugar, salt and spices. Next, make a well in the centre and pour in the milk mixture, then combine with a wooden spoon to create a sticky dough. Tip the dough out of the bowl onto a lightly floured surface.
Knead the dough by stretching it back and forth for 5-7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave to prove in a warm spot, for 1hr or until doubled in size.
After the first prove, turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to prove for the second time for another hour.
Preheat the oven to 200°C/180°C fan and line a large baking sheet with baking parchment.
Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one.
To make the cross topping, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Then pipe the paste in crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
Once cooked, remove the tray from the oven and brush some light agave syrup over the tops of the buns. Now you are ready to enjoy a classic Easter treat.