Vanilla Spice Hot Cross Buns

lucylox

February 22

Updated Recipe - scroll down to the bottom of the page to see how my images (and recipes) have improved!

With Easter fast approaching, my thoughts have turned towards festive baking and what could be more Easter-y than Hot Cross Buns. Every year I seem to make a new variety - I have been particularly pleased with some of the flavour combination over the years, such as my sticky toffee ones and chocolate chip varieties, but these Vanilla Spice flavoured buns are right up there with the very best.

You may think, 'I can buy vegan hot cross buns, what's the point?' Well these not only have no may contain warnings, they contain no unpronounceable ingredients and they are far far nicer than any store bought variety. After all, have you have seen such golden shiny Hot Cross Buns like these in a shop?

By and large Easter baking means spice - hot cross buns, Easter biscuits and Simnel cake all have a mellow spice that is the taste of sweet easter baking (if you remove chocolate from the equation). This hot cross buns variation leaves out the dried fruit as I think my children had far too much dried fruit when they were small (it was one of the reliable and safe options) and now they're really not keen! To ensure there is plenty of flavour, the spice has been ramped up and enhanced the mellow sweetness of vanilla. It's s great combination, and a good dose of vanilla always makes everything taste even more luxurious and I hope you enjoy them as much as we do.

Another great feature of these buns is that they freeze beautifully. Simply defrost overnight (or in 30 seconds in the microwave) and then toast and you'll have the best Easter breakfast ever!

Vanilla Spice Hot Cross Buns

Dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
Makes 6 (recipe easily doubled)

275 g strong bread flour
1 tsp fast action instant yeast
2 tbsp caster sugar
1 tsp mixed spice
½ tsp ground cinnamon
½ a vanilla pod (seeds scraped out and used)
1 tsp vanilla extract (or 2 tsp if no fresh vanilla available)
1 lemon (zested)
15 g dairy-free margarine (softened)
130-140 ml tepid dairy-free milk
for the crosses:
2 tbsp flour
3 tbsp water
for the glaze:
2 tbsp sugar
2 tbsp water

In a large bowl mix together the flour, yeast, sugar, lemon zest, salt and spices. Make a well in the centre and pour in the dairy-free milk and softened dairy-free margarine, bring together to form a dough (adding more flour if too wet, or more liquid if too dry)
Knead for about 5 mins until the dough is smooth
Place in a bowl and cover, leave in a warm place to double in size (about 2 hours)
Knock back, knead again and then form into 6 even sized balls. Place well-spaced on a baking sheet lined with grease proof paper
Leave to rise again for 30-60 minutes
Mix together the water and flour to make a paste and pipe onto the top of the buns in crosses
Bake at 180 degrees/Gas Mark 5 for 18-20 minutes until risen and the buns sound hollow
Make the glaze by dissolving the sugar in the water and boiling briefly. Brush over the hot buns.
Leave to cool on a wire rack.
These buns are best kept loosely covered or the glaze will make them go a bit soggy.
These buns freeze-well.