Next weekend is Easter weekend so I thought I would share my annual recipe for hot cross buns in time for you to make them this Good Friday, as is tradition in the UK. I also shared a round-up of favourite hot cross bun recipes from previous years in my newsletter recently. Sorry that this post is a little later in the day than usual (8 p.m. rather than 8 a.m.!) but I woke with a terrible migraine this morning. I hope this recipe is worth the wait! These cherry and almond hot cross buns combine dried sour cherries that pack a flavour punch and rich, buttery almonds. The buns are vegan but you could make them with ordinary milk or butter too. To make them, you will need.
250g plain flour
7g fast action yeast sachet
180ml oat milk (or cow’s milk)
20g vegan butter substitute (or butter)
1 tsp mixed spice
1 tsp cinnamon
30g almonds, toasted
Golden syrup or maple syrup for glazing.
Warm the milk and butter then add the yeast and set aside for a few minutes to activate (it will begin to froth). Pour into the flour, caster sugar and spices, then mix the ingredients in a stand mixer with a dough hook and knead for 10 minutes until they come together as a dough. Add the dried fruit and almonds at the end. Cover and leave to prove overnight, or for at least 12 hours.
In the morning, knock the risen dough back and divide it into six pieces, formed into ball shapes. Set aside to prove until double in size, covered with a damp tea towel. Preheat the oven to 200C fan. Make the crosses by mixing 50g flour with a tablespoon of water at a time, until you have a thick paste. Pipe crosses onto the top of the buns then bake for 20 minutes until golden brown. Glaze with warmed golden syrup or maple syrup and cool on a wire rack.
Recipe by me.