Watch closely, they cook fast! Once they're baked, set the tray on a cooling rack until the buns are warm. Place the tray in the centre of the preheated oven and bake for 10-15 minutes, or until golden brown.Spoon in to a piping bag with a small nozzle and pipe lines across the buns to form the crosses. To make the crosses, combine the flour and water to make a paste.Near the end of this rising, preheat the oven (220 ☌, Fan 200 ☌, 425 ☏, Gas 7). Loosely cover the buns with lightly oiled cling film and leave to rise in a warm place for one hour, or until doubled in size.Leave enough room between them so that when they've doubled in size they'll be just touching. On a lightly floured surface, roll these into balls, then place them on a lightly oiled baking tray. Briefly knead the dough to deflate it, then divide into 12 equal pieces.Place the dough in a lightly oiled bowl, cover it and leave to rise in a warm place for one hour, or until doubled in size.Briefly knead in the mixed dried fruit by hand until evenly distributed throughout the dough. At this stage, you can either tip it on to a lightly floured surface and knead until it forms a smooth, elastic dough, or use a mixer. Stir with a spoon until it forms a sticky dough. In a large bowl, mix together the dry dough ingredients, then add the wet ingredients and the tangzhong.As soon as it thickens and forms a smooth paste that you can draw a line through, remove it from the heat and set it aside to cool until it reaches hand temperature. ![]() Place over medium heat and keep whisking. Combine the tangzhong flour and soy milk in a saucepan and whisk until smooth.However, if not, you might be interested to know that Queen Elizabeth I would not approve of you making them! Smithsonian Magazine explains how she decreed in 1592 that hot cross buns could only be sold on Good Friday, Christmas, or for burials.Īnd don’t think you can get away with baking them yourself secretly at home – because if you were caught they’d be confiscated and given to the poor. However, they do taste different so I would recommend trying both and deciding for yourself. Plus golden syrup is a more common kitchen cupboard staple. I’ve tried both and decided I prefer the more neutral flavour golden syrup. Paul Hollywood uses apricot jam, but Mary Berry uses golden syrup. ![]() There are broadly two camps here – jam or golden syrup. Often the fruit ends up getting pushed to the surface, and if you keep going it ends up a bit mashed up and still on the surface.įortunately, incorporating the fruit is only a brief kneading step, so I normally use the mixer for the majority of the kneading then do the fruit by hand afterwards. I love my mixer’s dough hook, but it isn’t great at incorporating fruit into this dough. Knead the fruit in by hand – even if you’re using a mixer And once they’re in, watch closely as they won’t take long to cook. Keeping them moist inside while getting the outside deliciously golden requires a hot oven, so make sure it’s well heated before the buns go in. There are ways to speed up the rising though, like placing them in a warm airing cupboard or sunny window However, whatever you do, the key point is the dough needs to double in size both times it rises. ![]() You just won’t have the best texture if you bake too soon. However, the two rising steps – first in the bowl, then on the baking tray – are essential. Unfortunately, Easter time isn’t the warmest weather here in the UK, so yeast doughs rise slower and it can be tempting to bake the buns too soon. The buns have the perfect, soft, moist texture I was looking for.Ī major upside to this method is that it’s a technique, so it doesn’t add any additional ingredients to the recipe and there are no flavour changes. I’ll be explaining it in the recipe below, but the tangzhong method is genuinely very simple in practice – just cook some of the soy milk and flour in a pan to make a paste before adding it to the dough ingredients and kneading. Tangzhong is not normally presented as an egg-alternative, but it delivers all the properties eggs do in soft, rich bread doughs and it’s quickly becoming a major part of my vegan baking skills as I find new ways to use it. The secret is tangzhong – a Japanese bread-making technique that makes softer, moister dough. However, thanks to a simple egg-substitute, this easy hot cross bun recipe creates an authentic texture without any additional ingredients. From vegan English pancakes to Chelsea buns, I want to recreate all my favourite British recipes with plant-based ingredients. Perfect at Easter, but you can enjoy them any time you like!Īlthough some store-bought hot cross buns are already vegan, it’s the soft, fresh, homemade ones that I enjoy most. There are no hard to find ingredients here, and the finished buns taste just like my traditional recipe. Springy, soft vegan hot cross buns are easy with this straightforward recipe.
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