Easy vegan hot cross buns
Throw all of the dough ingredients in a bowl (dry ingredients first, then wet) and mix with a spoon.
Cover the bowl with a damp tea towel and walk away for eight hours (Yes! That long, but not too much longer)
Turn it out onto a clean, floured surface and cut (not tear) into ten pieces. Flour your hands and shape the pieces into balls, put on a baking sheet so they all touch each other. Cover with a tea towel and leave again for approx. half an hour.
Mix up the flour and water for the crosses (adding a tiny amount of water at a time). Then pipe the crosses. Tip: You can use zip lock bag (or similar) with the corner cut out if you don’t have a piping bag.
Bake for 20 mins at 200°C
Heat up the apricot jam in a pan until it’s runny, (sieve if you don’t want the lumps in the jam) then brush on to the buns while they are still warm and leave to cool.
Eat with lots of vegan margarine! Nuttelex Buttery is a good option.
2 ½ tsp yeast
1 cup unsweetened plant milk (lukewarm)
¾ cup of water (lukewarm)
1/3 cup oil
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
¼ cup sugar
Zest of one lemon
Zest of one orange
4 cups all-purpose flour
1 ½ cups raisins, sultanas, currants or choc chips
For the crosses
½ cup flour
Enough water to make a thick paste that you can pipe
For the glaze