As Easter is just around the corner, these delicious sweet buns are an ideal treat to bake in your own kitchen. I know lots of people say they love these buns however don’t like raisins etc. hence why making your own the way YOU like them is the best.
300ml plant base milk
50g plant based butter
500g strong white bread flour
7g or 1.5 tsp fast action yeast
60g sugar (brown or coconut both work well)
1/2 tsp sea salt
1/2 tsp nutmeg
2 tsp cinnamon powder
1/2 tsp cardamon powder
Pinch of cloves
1 orange, washed, skin grated for zest
1 cup mixed vine fruits/dried fruits (including peel)
To make the cross you will need 60g plain flour and cold water
Glaze: Apricot or smooth marmalade
- Warm plant based milk in a saucepan over a medium heat.
- Once simmering add butter and remove from. Set aside to cool.
- Mix the flour, yeast, sugar, salt and spices in a large mixing bowl.
- Make a well in the centre and pour in the milk mixture and combine to create a sticky dough.
- Tip out of the bowl onto a lightly floured surface.
- Knead the dough by stretching it back and forth on the surface for 5 – 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm area of your kitchen for 1hr or until doubled in size.
- Turn the dough back onto the surface and flatten into a round shape.
- Spread the orange zest and mixed fruits onto the dough and knead again until everything is well distributed.
- Form into a ball, return to the bowl, cover and leave to rise for another hour.
- Line a large baking tray with baking paper.
- Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized balls, weighing for accuracy if you like.
- Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.
- Pre-heat oven to 200C.
- To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick paste. Spoon the paste into a piping bag fitted with a small round nozzle and pipe crosses on top of the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.
- Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once the buns are cooked, brush the warm jam over the top.
- Set aside to cool a little before eating.