Plant Based – Hot Cross Buns
Why miss out?
Why not try this fabulous dairy and egg free hot cross bun recipe for a classic Easter treat that everyone can enjoy? Fill the house with the amazing smell of sweet spices and fresh bread and make a great breakfast or tea time treat for over the Easter Weekend. Win win!
Spelt flour makes a softer dough and is great for bakes that would traditionally be enriched with butter and milk so its a useful ingredient when you want to convert a recipe to plant based. It isn’t gluten free but is an easier to digest alternative for some people who are intolerant to wheat. Spelt dough tends to spread outwards when it ‘rises’, so use a deeper tray to rise and bake them in. We use a 30cm Ikea roasting tin lined with baking parchment or a silicone sheet.
Time: You will need about 3 hours from start to finish to allow the dough to prove, but it doesn’t need constant attention – so have a cuppa or go for a walk.
175g dairy free milk alternative (if you are unsure go for soya)
75g dairy free margarine
1 packet dried yeast/ 15g fresh yeast
450g white spelt flour
100g light brown sugar
½ tsp salt
2 tsp ground cinnamon
1 tsp ground allspice
Zest 1 orange
Apple Puree 2 Tablespoons
(Tips: you can use a sachet of apple puree baby food if you don’t have time to make apple puree. If you make apple puree you can freeze any left-over in ice-cube trays or in blobs on a sheet of cling/baking paper and bag up for your next baking adventure)
75g spelt flour
2-3 Tablespoons water
Sugar 1 Tablespoon
Boiling water 1 Tablespoon
- Warm the milk to close to boiling point and add the margarine so it all melts into it. Allow this to cool to body temperature – around 30 – 40C.
- If using fresh yeast crumble into the milk once it is cool enough and stir well to dissolve. If using supermarket dried yeast just add the powder in with the dry ingredients.
- Add all the dry ingredients to a bowl or use a kitchen machine/dough mixer if you have one.
- Make a well in the bowl and add the apple puree, then gradually add in the milk and yeast (if added) mix until it is well combined. Spelt doesn’t need much kneading so once it has come together cover the bowl with cling film and leave somewhere warm to rise for about an hour.
- Once it has risen turn it out onto a floured worktop and knock the air out so it is back down to its original size, no more kneading than that is required. Spelt doughs will be soft but if it is too soft and sticky to handle then just work in a little more flour until it becomes manageable.
- Divide the dough into 8, make into round balls and place on a deep tray lined with greaseproof paper. Cover the tray with cling film and leave to rise again for another hour. Meanwhile preheat the oven to 200C, 180C fan, gas mark 6, or 400F.
- Mix the flour and water to make a stiff dough for the crosses. Once the buns have risen for a second time make thin strips with this dough and lay them over the buns to make crosses.
- Put the tray of buns in the oven for 15 – 20 mins, paying attention to when they are lightly browned on top.
- Once they are cooked take them out the oven, mix the glaze and spread them generously over them while hot.
- Allow to cool and are wonderful served toasted with buttery plant-based spread.
Plant Based Foods