‘Wait, be patient, the storm will pass, the spring will come’
Easter is a great reminder that a new season and new day is coming. It is a time of renewing the spirit, a reminder of rebirth and resurrection. I love this period, for it brings a different reflection than the new year, with the sky starting to get brighter and the sensation of hope and new life bursting out of the early morning due.
In blighty (the UK), during Easter we have Hot Cross Buns. They are a sweet fruit filled bread with a cross over the top. They have an enticing aroma that finds you wherever you are as they contain cinnamon, nutmeg, orange and lemon zest.
Given our current quarantine status, I decided that now was the perfect time to make them at home. I was so excited to try a vegan version and to fill my home with those wonderful aroma’s.
On Easter Sunday, I proudly presented them to my Italian family on Zoom, to the response, ‘what are those?’ Mr B and his family didn’t have a clue what Hot Cross Buns were, as evidently, they are not so common in the USA. Ahh well, the smell managed to evoke a memory for me and will now become a new tradition as Mr B became rather fond of these little buns and ate at least two thirds of the dozen rolls before the week was out!
Ingredients
Buns
- 2 ¼ tsp. Yeast
- 1 tsp. sugar
- ½ cup lukewarm water
- 3 cups all-purpose flour (more for dusting)
- ¾ cup almond milk
- 1/3 cup oil
- ¾ tsp. salt
- 1.5 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cardamom (optional)
- ¼ cup sugar
- 1 tbsp. orange zest
- 1 tbsp. lemon zest
- ½ cup raisins
- ½ cup cranberries
Vegan ‘egg’ wash
- 2 tbsp. almond milk
- 1 tbsp. pure maple syrup
Icing
- ½ cup powdered sugar
- ¼ tsp. vanilla extract
- 2.5 tsp almond milk
Method
- Mix the yeast, sugar and lukewarm water in a bowl and let stand for a few minutes until the yeast has foamed up
- Add the lukewarm milk, oil, salt, spices, zests and flour and mix to combine. Add the raisins and cranberries. Mix in as you knead.
- Mix to form a dough, if sticky add more flour, if dry add more milk or some water
- When formed, tip out on a surface that is lightly dusted with flour. Knead for 8-10 minutes or until you can poke the dough and it springs back
- Lightly oil a bowl and place the dough in, cover the bowl with plastic wrap or equivalent and leave to rise for 60 minutes or until it has doubled in size
- After an hour tip the dough, out and punch the air out and knead for a few seconds, separate into 12 pieces and roll each into a ball
- Place all onto a lined baking tray, it’s okay if they are close together. Cover and leave to rest for 30 minutes
- Preheated oven to 375F
- To make the ‘egg’ wash mix the milk and maple syrup together and brush onto the buns once rested. Bake in the oven for 20 minutes or until brown
- Take out of the oven, do not separate. Leave to cool
- Mix the powdered sugar, vanilla, and milk in a bowl. Place into a piping bag or bottle and once the buns are cooled, draw lines straight across (see video) the horizontal and vertical
- Serve with a cup of tea
