Tear-n-Share Sticky Hot Cross Buns - Vegan & Sugar-free
- 30cm Dia oven proof shallow dish, piping bag and nozzle, large bowl, wooden spoon
- 390 mls soya milk
- 60 g dairy-free spread
- 1 tsp apple cider vinegar
- 14 g fast action yeast
- 400 g strong white bread flour
- 200 g wholemeal spelt flour
- 75 g xylitol
- 1 tsp fine sea salt
- 1.5 TBSP gram flour
- 1 apple peeled and grated
- 1 orange - zest only
- 50 g mixed peel
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 50 g raisins and sultanas
- 50 g 100% dark choc chips sugar-free
- oil for greasing the bowl
- flour for dusting
- 3 TBSP white flour
- drops of water to form a paste
- 2 TBSP powdered xylitol xylitol ground in a coffee grinder
- drops of water to form and paste
- Place the milk and dairy-free spread into a small pan and heat gently over a low heat until the spread melts. Do not allow the milk to boil or get too hot. Set the pan to one-side, off the heat once complete and stir in the apple cider vinegar.
- In a large bowl, add the white and wholemeal flour, yeast, xylitol, salt, and gram flour and mix together with a wooden spoon.
- Once the milk mixture is luke-warm, make a well in the centre of the flour mixture and begin to pour the milk slowly into the flour whilst stirring with the wooden spoon. Continue until all of the milk has been incorporated into the flour.
- Dust a clean work surface with flour and turn the mixture on to the surface. Knead with clean hands by folding the dough into itself to the centre, turning and continuing to fold into the centre until you form a smooth ball shape, This should take about 5 minutes. The dough will be quite sticky to begin with.
- Oil the bowl and then return the dough to the bowl, cover with a clean tea towel and leave to rise for 1 hour in a warm place.
- After 1 hour, add the grated apple, orange zest, mixed peel, ground spices, raisins, sultanas and choc chips to the dough. Knead with clean hands, folding the dough into the centre until the added ingredients are evenly incorporated.
- Place the dough on to some scales, it should weigh exactly 1200grams. You will now make 12 equal sized balls of dough by taking 100g of the dough each time and forming a small round bun shape with your clean hands. Place each bun into the oven=proof dish, 8 around the perimeter and 3 in the middle, equally spaced. They will expand in the oven so do not worry if there is significant space between the buns.
- Place a clean tea towel over the buns and leave to rise for 1 hour.
- Just before the end of the 2nd 1 hour rising time, create a paste for the crosses by mixing the extra flour with a few drops of water until you reach a thick paste consistency. Add the paste to a pipping bag with a thin nozzle and draw crosses on each bun.
- Place the dish in a pre-heated oven at 220 degrees C for 30 minutes.
- Remove the hot cross buns from the oven and whilst still warm, brush with the glaze of powdered xylitol which has been mixed with a little water to form a paste.
- Leave to cool before serving. Best eaten on day of making or stored in an airtight container for 2-3 days.
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