25 Mar 2016

Easter Treats: Dairy-free Hot Cross Buns

Decadent But Different
Easter baking



Is Easter even Easter without gluttonously gorging on hot cross buns? In our home the answer is no, no way! This year I decided to try my hand at making my own fruit-less hot cross buns and the result was definitely worth the effort. I was really surprised at how easy it was to make my own. They do take some time to make if you include the proving time (2 hours of proving in total) but the actual preparation and cooking time really didn't take very long.

This recipe is will be baked in our home time and time again now that i know that it can be done successfully with relatively minimal effort (just patience) and they have to be better for you then the store bought, right? Plus when they bake your home gets filled with an intoxicating aroma that no candle could replicate.

Here's how you can make some just like mine:

Ingredients

The Buns:

4 cups plain flour
2 level teaspoons of dried yeast
1/4 cup caster sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of salt
40 grams dairy free butter substitute (I used Nuttelex)
300ml nut milk (my choice here>)
2 eggs lightly beaten

The Cross:

1/2 cup plain flour
5 tablespoons water

The Glaze:

2 tablespoons dark brown sugar
1/3 cup water

Method
  1. Combine all dry ingredients in a large bowl.
  2. Melt 'butter' in a saucepan over low heat until melted, add milk and bring to a lukewarm temperature.
  3. Add butter/milk mixture and eggs to dry ingredients using a butter knife in cutting motions to bring the ingredients together.
  4. Turn the dough out onto a floured surface and kneed until the consistency becomes smooth. Then place in a lightly oiled bowl, cover with cling wrap and leave in a warm location for approximately an hour an a half to prove. I covered mine with a tea towel also to minimise the likelihood of the temperature getting too cold and stopping the proving process.
  5. Once the mixture has about doubled in size it's time to take out some frustrations on it.... punch the mixture down in the bowl until it returns to almost its original size (some flour on your knuckles will help it stop sticking).
  6. Kneed again on a floured surface until smooth and then divide into even (ish) portions to be shaped into balls and placed 1cm apart on a lined baking tray. Cover with cling wrap and allow to prove for another 30 minutes.
  7. Preheat your oven to 180°C and make your Cross mixture. Simply stir the ingredients together until smooth then place in a piping bag. If you don't have a piping bag a zip lock bag will work just as well, just spoon the mixture into the bag then snip off one corner when ready to pipe.
  8. Bake the buns for around 15 minutes in a fan forced oven, 20-25 if not fan forced. 
  9. Make glaze by heating sugar and water in a saucepan and allow it to boil for a few minutes until it mildly thickens. You want this to still be quite a runny mixture so as you can coat the tops of the cooked buns.
  10. Serve warm with lashings of your favourite 'butter'.
1. Dry ingredients



2. butter/milk mixture.


3. This is what the mixture should look like when properly combined.

Easter Baking
4. Kneeding

Easter baking
4. yours should look something like this when it is ready to be proved.

4. proving


easter baking

5. punching the mixture down to its original size.

6. divide into portions.


easter baking
7. pipe on The Cross.

easter baking
9. make them glisten.

easter baking
Bon app├ętit!

Whats your favourite treat over Easter? If you make these buns please tag me in any pictures you post to Instagram or on Twitter, I'd love to see them :)


❤M

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