Plant-Based Hot Cross Buns

8

PREP TIME

30 min

TOTAL TIME

4 hrs 30 min

Serves

12

Plant-Based Hot Cross Buns

(Photo: Erik Putz; Food styling: Ryan Barclay; Prop stling: Madeleine Johari)

These rich buns are redolent with spice, full of currants and raisins, and glistening with maple syrup. A whole cooked orange lends moisture and flavour, and is a great alternative to store-bought candied peel (though feel free to throw in some homemade peel, if you have it).—Camilla Wynne


Buns

  • 1 navel orange
  • 1/3 cup currants
  • 1/3 cup golden raisins
  • 2/3 cup + 2 tbsp oat milk , divided
  • 3 1/2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 4 tsp quick-rise yeast
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup vegan butter , such as President's Choice, at room temperature
  • 2 tbsp maple syrup , divided

Cross Paste

  • 3 tbsp all-purpose flour
  • 1/2 tsp vegetable oil

Instructions

  1. Buns: Cover whole orange with water in a medium saucepan and set over high. Bring to a boil. Reduce heat to medium. Simmer until tender, about 1 hr. Let orange cool completely in water, about 1 hr. Drain orange and transfer to a blender or food processor. Blend until puréed.
  2. Cover currants and raisins with hot water in a small bowl. Set aside. Pour ⅔ cup oat milk into a small
    saucepan and set over medium. Heat until it reaches 100 to 110F.
  3. Combine 3½ cups flour, sugar, yeast, cinnamon, salt, ginger, nutmeg and cloves in the bowl of a stand mixer fitted with the dough hook. Add puréed orange, warm oat milk and butter alternative. Beat on low speed until combined, and then increase speed to medium. Knead until dough is smooth and elastic, 5 to 10 min.
  4. Drain hydrated currants and raisins. Fold into dough by hand. Cover bowl with plastic, and then a tea towel. Let rise in a warm spot until doubled, about 1 hr.
  5. Position rack in centre of oven and preheat to 350F. Spray a 9×13-in. baking pan with vegetable oil,
    and then line pan with parchment.
  6. Turn dough out onto counter and gently deflate. Divide into 12 equal pieces. Roll each piece into a ball. Arrange in prepared pan, evenly spaced in a 3×4 formation. Cover with plastic or reusable baking wrap, and then a tea towel. Let buns rise in a warm spot until doubled in size, about 30 min.
  7. Whisk remaining 2 tbsp oat milk and 1 tbsp maple syrup in a small bowl. Brush over risen buns.
  8. Paste: Combine 3 tbsp flour, oil and 3 tbsp water in a small bowl. Season with salt. Scrape paste into a small piping bag fitted with a round tip. Pipe a cross pattern on tops of buns.
  9. Bake until buns are golden-brown, 30 to 35 min. Remove from oven and brush tops with remaining 1 tbsp maple syrup. Set pan on a rack to cool slightly. Serve buns while still warm.

Kitchen tip:

The first or second rise can be done in the fridge overnight; just bring the dough to room temperature before proceeding. Halve leftovers before freezing and toast without thawing.

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