Tip the dough out onto the worksurface and divide into 12 equal sized pieces. Add the dough to a lightly oiled bowl, cover and set aside to prove for about an hour or until doubled in size. Briefly knead the dough so the additions are evenly distributed. Add the cranberries and pistachios and lightly press them into the dough. Tip the dough out onto the worksurface and press into a flat disc. Also if I understand the situation properly you should see start seeing flour appear on supermarket shelves again soon, it wasn’t really a shortage but a supply chain issue because of the panic buying, it should start flowing back into the chain very soon. If you have regular bread flour at home don’t worry just sub it in, kneading fully for about 10 minutes as you would with a normal bread dough. I know right now flour is scarce so I wrote this recipe with spelt as I noticed it was still available in some supermarkets I visited. Note: since we are talking about flour lets talk about availability. The flour has gluten but it breaks down a lot easier than regular wheat flour so don’t be tempted to knead this for a long time, we’re going to do another 3-5 minutes on low speed just until the dough becomes smooth and looks a little elastic. Now at this point it is worth noting the differences when using spelt flour. With the dough shook attached mix on low speed until a shaggy dough is formed. To make the dough place the flour, salt, spices, sugar and yeast into the bowl of a stand mixer and add in the milk and fat. Defrost them and serve them warm with butter and you’ll have an incredible breakfast waiting for you.ĥ00g spelt flour (I used a mix of Doves Farm white and wholewheat spelt flours)ģ00ml almond milk (other plant milks should also work fine)Ħ5g vegan ‘butter’ block (I used stork block as it seems like the easiest to find in the UK) At this point you can put them in a ziplock bag or box and they wont stick together. Once the buns are fully cooled separate them, place them onto a tray that will fit in your freezer and freeze until solid. Since we are also in our houses with no access to friends and family right now it is worth nothing these also freeze brilliantly. With no eggs, turning the recipe fully vegan seemed like a no brainer, the only other ingredients were milk and butter and vegan versions of those would be very easy straight swaps.įor the flavourings I kept everything fairly classic, lots of spice and dried fruit but I switched things up just a little using dried cranberries and pistachios instead of the traditional raisins and currants, but as always use whatever you prefer. Thankfully spelt makes for wonderful breads and works particularly well in this recipe. I decided to go with spelt because I had found it to be available at a couple supermarkets still, ignored by those panic buying all the bread flour. Removing the eggs would be fine, you can make a lovely bread dough with enriching it with eggs, but flour.well flour is needed for hot cross buns. I wanted to post a really good hot cross bun recipe for easter but I was concerned in this mad world we are all living in right now that a couple of the required ingredients were on the scare side at the moment. This recipe, a slight spin on classic hot cross buns, wasn’t originally a result of that thinking though. I always say veganising a recipe is a skill I don’t necessarily posses and whilst that is true I want to try harder and include more vegan recipes and options on the site. Alternatively, you can brush the buns with warm marmalade, apricot jam or golden/maple syrup.It’s clear if you’ve ever read more than one recipe on this site that I am not vegan. Once baked, the buns are brushed with orange syrup which keeps the buns extra moist and adds even more orange flavour. The original photo I shared back in March 2015! Making hot cross buns or any enriched dough is time consuming, but once you taste the final bake, all the work and time waiting will be worth it! Both of my favourite spices in my pantry! Each bun also has a lovely mix of spice – the recipe includes both ground cinnamon and mixed spice. The orange brings a delicious zesty and fresh addition and makes these buns the perfect breakfast treat with a coffee. The chocolate chips bring a bit of indulgence to the traditional hot cross bun and their great to bake with if you’re like me and aren’t too fond of raisins and sultanas. As chocolate orange is one of my favourite flavour combo’s I thought it would make a great hot cross bun recipe! A good Friday favourite brought to your kitchen!Įaster is all about the chocolate right? I’ve been inspired to make chocolate filled hot cross buns for so long now! All the supermarkets here are putting a modern twist on the traditional recipe – which I think is really great. These hot cross buns are packed full of chocolate chips and orange zest and spice for a delicious treat. A traditional Easter bake with a chocolatey twist.
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