Dairy & Egg-Free Hot Cross Buns

13 Ingredients

Number of servings

4teaspoons dried instant yeast
1 cup currants
1/2 cup plain flour
4 cup plain flour
1teaspoons mixed spice
1/2teaspoons vanilla essence
2teaspoons egg replacer
40grams dairy-free spread
2tablespoons icing sugar, sifted
1teaspoons ground cinnamon
1/4 cup apricot jam, warm
1/4 cup caster sugar
1 cup almond milk

Nutrition per serving

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine flour, yeast, sugar, spices and currants in a large bowl. Make a well in the centre.

Step 2 of 5

Combine almond milk and spread in a small saucepan over medium heat and stir until melted. Mix egg replacer with 2 tbs water until smooth. Add to almond milk mixture and stir into flour mixture until combined.

Step 3 of 5

Turn out onto a floured surface and knead for 5 minutes or until smooth. Lightly coat dough with flour and place into a clean, dry bowl. Cover with plastic and set aside in a warm place for 30 minutes or until doubled in size.

Step 4 of 5

Punch dough down to its original size. Knead for 1 minute on a lightly floured surface until smooth. Divide into 12 even pieces and shape each into a ball. Place balls onto a roasting pan lined with baking paper, spaced 1cm apart. Cover with plastic and set aside in a warm, draught-free place for 30 minutes or until risen. Preheat oven to 190°C.

Step 5 of 5

Meanwhile, for flour paste, combine flour, icing sugar, vanilla and 1/3 cup water in a small bowl and stir until smooth, adding a little more water if too thick. Spoon into a small snap-lock bag and snip off one corner. Remove plastic from buns and pipe crosses on top. Bake for 20-25 minutes or until buns are cooked through. Brush buns with jam and serve warm.