![]() I love my mixer’s dough hook, but it isn’t great at incorporating fruit into this dough. Knead the fruit in by hand – even if you’re using a mixer ![]() And once they’re in, watch closely as they won’t take long to cook. Keeping them moist inside while getting the outside deliciously golden requires a hot oven, so make sure it’s well heated before the buns go in. There are ways to speed up the rising though, like placing them in a warm airing cupboard or sunny window However, whatever you do, the key point is the dough needs to double in size both times it rises. You just won’t have the best texture if you bake too soon. However, the two rising steps – first in the bowl, then on the baking tray – are essential. Unfortunately, Easter time isn’t the warmest weather here in the UK, so yeast doughs rise slower and it can be tempting to bake the buns too soon. ![]() The buns have the perfect, soft, moist texture I was looking for.Ī major upside to this method is that it’s a technique, so it doesn’t add any additional ingredients to the recipe and there are no flavour changes. I’ll be explaining it in the recipe below, but the tangzhong method is genuinely very simple in practice – just cook some of the soy milk and flour in a pan to make a paste before adding it to the dough ingredients and kneading. Tangzhong is not normally presented as an egg-alternative, but it delivers all the properties eggs do in soft, rich bread doughs and it’s quickly becoming a major part of my vegan baking skills as I find new ways to use it. The secret is tangzhong – a Japanese bread-making technique that makes softer, moister dough. However, thanks to a simple egg-substitute, this easy hot cross bun recipe creates an authentic texture without any additional ingredients. From vegan English pancakes to Chelsea buns, I want to recreate all my favourite British recipes with plant-based ingredients. Perfect at Easter, but you can enjoy them any time you like!Īlthough some store-bought hot cross buns are already vegan, it’s the soft, fresh, homemade ones that I enjoy most. There are no hard to find ingredients here, and the finished buns taste just like my traditional recipe. Try two other recipes by Ting: Chocolate Orange Baked Oats and Tropical Nice Cream using BOOSTING AMBERS.Springy, soft vegan hot cross buns are easy with this straightforward recipe. Powered by plants, Ting shares her positive outlook on life through colourful, wholesome recipes. Ting Xu ( – Recipe creator and food photographer based in New Zealand. An apple, pear or peach fruit jam would also work for the glaze.Swap the flour and sugar with gluten-free flour and coconut sugar for a recipe that is free from gluten and refined sugar.You will know the yeast mixture is bloomed when you see foaming at the top. The next morning, take the dough out of the fridge and let it sit in room temperature for at least 1 hour or so before dividing into small buns. You can make the dough the night before and let it proof overnight in the fridge.Watch the video on how to make these Vegan Hot Cross Buns here.Brush the glaze on the warm buns and serve with butter and jam.Meanwhile, in a small bowl, mix all the ingredients for the glaze and warm up in the microwave for 30-45 seconds.Remove the buns out of the oven and allow to cool down.Remove the foil and continue to bake 7-10 mins until the surface is lightly golden but not dark and over baked. Cover the buns with tin foil and bake in the oven for 15 mins.Pipe long lines across to create the cross for the buns. Meanwhile, in a bowl, mix flour with water to create a paste and transfer the mixture into a piping bag.Transfer buns into the baking dish and cover with a clean tea towel to proof for another 30-45 mins or until nearly doubled in size. Grease a large baking dish and line with baking paper.Pouch the dough gently in the centre to release large bubbles and transfer the dough onto a clean surface. Divide the dough into 12 even parts and shape them into small balls.Transfer the dough into a pre-greased bowl and let it proof for 1-2 hours or until it doubles in size.Alternatively, knead the dough on a clean surface with some dusts of flour to form a soft and elastic dough.Place the dough into a stand mixer and knead the dough on medium speed for 7-10 mins until dough is soft and elastic.Pour the wet mixture into the mixing bowl and use a wooden spoon to combine into a sticky dough. In a large mixing bowl, add in all the dry ingredients and make a well in the centre.Add the melted butter into the yeast mixture. ![]() Melt the vegan butter and set aside to cool.In the same jar, stir in yeast and sugar, and whisk gently to combine and set aside for 5-10 mins to bloom the yeast.Pour soy milk into a large mixing jar and warm in the microwave for 40 seconds until milk is lukewarm.Vegan butter, melted, 90g or ½ heaped cup.
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