Break tradition this year and try making these vegan hot cross buns for Easter
Vegan food enthusiast, @mealsbymiri has teamed up with Australian Dried Grapes to create a delicious vegan hot cross buns recipe for you to try this Easter.
100g Australian raisins
300 ml sweetened almond milk
2 tbsp sugar
1 tsp dry yeast
400g white flour
90g whole wheat flour
2 tsp cinnamon
2 tsp cardamom
2 tsp allspice
1/2 tsp salt
Hot cross topping:
First, heat your almond milk until it reaches body temperature. Add in the sugar, applesauce and yeast and stir. Leave to rest until bubbles start to foam on top of the mixture.
In a large bowl, combine all of your dry ingredients and mix together.
Then, add your wet mix into the dry and combine. Knead until you have a slightly sticky ball of dough. Cover with a kitchen towel and leave to rise for at least an hour or until it has doubled in size.
Place your dough on a floured surface and knead in your Australian raisins until they are evenly incorporated into the dough. Split the dough up into approximately eight evenly sized pieces and roll into dough balls and place on a baking tray lined with parchment paper. Leave to rest for another 20 minutes under a moist kitchen towel.
In a bowl, mix together your flour and water for the cross until you have a thick paste, and add to a piping bag. Pipe your mixture across the top of your buns to make the classic hot cross bun pattern.
Bake in the oven for 20-25 minutes at 200 degrees Celsius until golden brown.
In a saucepan, mix your water and sugar and bring to a simmer. Leave until it starts to thicken into a syrup before taking off the heat.
Once your buns are out of the oven, use a pastry brush and brush on your glace.
Leave the buns to cool completely before serving them up with all your favourite toppings.