This time last year I made my very first attempts at making hot cross buns using a wonderful Paul Hollywood recipe, and I was very proud of the results.
My not too shabby efforts at making hot cross buns last year.
This year I’ve been experimenting with a dairy-free version as we’re spending Easter with our dearest friends and godson, one of whom is lactose intolerant. I used last year’s recipe as a starting point; it requires quite a bit of time (you need to leave the buns to rise three times) but you do get wonderful buns in the end.
Paul Hollywood’s original recipe is rather tame in terms of spices (there’s just a small amount of ground cinnamon) and also only has a moderate amount of mixed peel (something my hubby loves but I don’t), so in my dairy-free version I increased both, and also added some nutmeg and cloves. The end result was much more satisfying especially the wonderful aroma of warm spices, and I have to admit the extra mixed peel works well.
The recipe uses fast-action or easy-blend yeast, but I’ve successfully used normal dried yeast as well. Look at last year’s recipe for instructions. I also like to soak my sultanas (or raisins) for half an hour in just boiled water before adding them to the dough so they’re lovely and plump, but that’s entirely up to you.
Several weeks ago I saw some amazing hot cross buns on Instagram by Burch & Purchase, a wonderful cake shop in Melbourne, Australia. They had the most incredible crosses on top. Instead of the usual traditional white flour mixture being piped on, it had been brushed on with very evident brush strokes (check out Burch & Purchase’s Instagram feed to see them and their other incredible creations). I attempted something similar with a thinner flour mixture and a brush, but as you can see it wasn’t a great success. I’ve left the instructions for the more traditional method!
I used a sugar and water glaze on my finished buns last year which worked very well. This year I used a sugar and orange juice glaze, so as not to waste the orange whose zest you need. It’s very tasty although stays much stickier than the water version.
DAIRY-FREE HOT CROSS BUNS
Prep time: 30 mins (plus 3 x 1 hour of proving)
Cook time: 12-15 mins
Makes 16 buns
300ml non-dairy milk (I used lactose free dairy drink)
3 tbsp vegetable oil (I used rapeseed oil)
500g strong bread flour
1 tsp salt
75g caster sugar
7g sachet fast-action or easy-blend yeast
1 egg, beaten
100g sultanas or raisins
75g mixed peel
zest of 1 orange
1 apple, peeled, cored and finely chopped
2 tsps ground cinnamon
1 tsp nutmeg
1/4 tsp cloves
For the cross:
75g plain flour
For the glaze:
25g caster sugar
25ml freshly squeezed orange juice
In a small saucepan, bring the non-dairy milk to the boil. Remove from the heat and add the oil. Leave to cool until it reaches a temperature you can put your hand into.
Put the flour, salt, sugar and yeast into a bowl (keeping the salt away from the yeast). Make a well in the centre. Pour in the warm milk and oil mixture, then add the egg. Using a wooden spoon, mix well.
Use your hands to bring the dough together then tip onto a lightly floured surface. Knead for about 5 minutes until smooth and elastic.
Put the dough in a clean and lightly oiled bowl. Cover with oiled cling film (to stop the dough drying out) and leave to rise in a warm place for 1 hour or until doubled in size.
Keeping the dough in the bowl, add the sultanas, mixed peel, orange zest, apple, cinnamon, nutmeg and cloves. Knead into the dough, making sure everything is well distributed (this isn’t as easy as it sounds!). Cover and leave to rise for another hour or until doubled in size.
Divide the dough into 16 even pieces. Roll each piece into a smooth ball on a lightly floured work surface.
Arrange the buns on two baking trays lined with baking paper, leaving some space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, and let them prove for another hour.
Heat your oven to 220C (200C fan).
Mix the flour for the cross with about 5 tbsp water to make a paste, adding the water 1 tbsp at a time to achieve a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 12-15 minutes on the middle shelf of the oven, until golden brown.
Gently heat the sugar and orange juice for the glaze either in a small saucepan or in the microwave. While the buns are still warm, brush over the sugar syrup over the top of the buns and leave to cool.
What are you favourite foods to eat at Easter? Do you have any family Easter traditions?