▢ 1 1/2 cup Soy Milk ▢ 4 tablespoons Vegan Butter ▢ 1 tablespoon Active Dried Yeast ▢ 4 1/4 cup All-purpose Flour ▢ 1/4 cup Cane Sugar ▢ 1 teaspoon Cinnamon ▢ 1/4 teaspoon Nutmeg ▢ 1/4 teaspoon Ginger ▢ 1/2 teaspoon Salt ▢ 1 tablespoon Orange Zest ▢ 1 cup Sultanas CROSSES ▢ 1/3 cup All-purpose Flour ▢ 5 tablespoons Water GLAZING ▢ 1 tablespoon Apricot Jam ▢ 2 teaspoons Water
Add soy milk and vegan butter into a medium microwave-safe bowl and microwave in 20-second bursts (max 60 seconds).
1
Set aside to cool for 1-2 minutes, then stir in the active dried yeast.
2
In the bowl of your stand mixer or a large mixing bowl, add flour, sugar, cinnamon, nutmeg, ginger, and salt. Give a quick whisk to combine and make a well in the center.
3
Pour the lukewarm soy milk and yeast mixture, chopped orange zest, and sultanas in the center of the flour.
4
Using the dough hook of the stand mixer, knead the dough at low speed for 6 minutes. The dough will form a soft, sticky dough that doesn't stick to the bottom or edges of the bowl.
5
Cover the bowl with plastic wrap and let the dough rise until it doubles in size. It can take 30 minutes to 90 minutes, depending on the temperature of your room.
6
When the dough has doubled in size, remove the film wrap and punch down the dough to deflate it.
7
Sprinkle flour on your work surface, and shape it into a long cylinder. Cut into 12 even pieces
8
Press each piece onto the work surface to flatten and deflate. Then shape a ball with each and place each ball in rows on the prepared baking tray, leaving about 2cm between each.
9
Cover the tray with lightly-oiled plastic wrap and rise for 45 minutes.
10
In a small mixing bowl, combine flour and water. Using a piping bag, pipe crosses on top of the buns.
11
Bake in an oven preheated to 400°F (200°C) for 20-25 minutes after removing the plastic wrap.
11
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 12 Hot Cross Buns Calories: 216 kcal per Bun