Vegan Hot Cross Buns with Apple Ice Cream | Vegan Food & Living

Vegan Hot Cross Buns with Apple Ice Cream

Author: Aldi

Vegan Hot Cross Buns with Apple Ice Cream

If you’re looking for the perfect recipe to get those vegan taste buds tingling, try Aldi's Vegan Hot Cross Buns with Vegan Apple Ice Cream! With a cooking time of 50 minutes, it's the ideal recipe to keep little hands entertained in the kitchen this Spring.

Total Time: 50 minutes

Servings: 12

Total Time: 50 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • Hot Cross Buns:
  • 31.25 31.25 g strong white flour
  • 14.583333333333 14.583333333333 ml soy milk
  • 2.0833333333333 2.0833333333333 g caster sugar
  • 0.083333333333333 0.083333333333333 tsp ground cinnamon
  • 0.041666666666667 0.041666666666667 tsp ground ginger
  • 0.58333333333333 0.58333333333333 g yeast
  • 6.25 6.25 g coconut oil (melted)
  • 11.666666666667 11.666666666667 g dried sultanas
  • Zest of 1 lemon
  • 0.083333333333333 0.083333333333333 apple (peeled and grated)
  • For the crosses:
  • 4.1666666666667 4.1666666666667 g plain flour
  • 0.41666666666667 0.41666666666667 Tbsp cold water
  • For the glaze:
  • 4.1666666666667 4.1666666666667 ml maple syrup (warmed)
  • For the ice-cream:
  • 0.33333333333333 0.33333333333333 bananas (sliced and frozen)
  • 0.16666666666667 0.16666666666667 Tbsp soy milk
  • 0.16666666666667 0.16666666666667 Braeburn apples, peeled and cut into 1cm cubes
  • 4.1666666666667 4.1666666666667 g demerara sugar
  • 0.16666666666667 0.16666666666667 Tbsp water
  • 0.041666666666667 0.041666666666667 tsp ground cinnamon
  • 0.041666666666667 0.041666666666667 tsp vanilla extract

Method

  1. In a saucepan, warm the soy milk and sugar until the sugar has dissolved. Remove the pan from the heat and ensure that the soy milk is warm and not hot, then add in the yeast. Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).
  2. In a large bowl, mix the flour, cinnamon, ginger, mixed dried fruit, grated apple and lemon zest. Next add the melted coconut oil and soy milk mixture into the bowl. Mix until a dough has formed and then knead on a floured surface for 10 minutes until smooth and stretchy.
  3. Leave to rise for 1 to 2 hours until doubled in size. When risen, knock the air out of the dough and knead for a couple more minutes. Divide into 12 equal balls and leave, covered loosely with cling film, on a lined baking tray to rise again for 20 minutes until doubled in size.
  4. Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7.
  5. Mix the flour and water to create a paste and pipe crosses on top of the hot cross buns using this mixture.
  6. Bake for 20 minutes until golden and hollow-sounding when tapped on the base.
  7. Brush the warm maple syrup over the hot cross buns and then leave to cool.
  8. Next, make the ice cream. Place the apple, water and sugar into a pan and cook on medium-high for 5 to 10 minutes until the apple has softened and the sugar has caramelised.
  9. Place the frozen bananas, soy milk, cinnamon and vanilla extract into a blender and blitz for a couple of minutes until smooth. Then stir the apple mixture through the banana ice cream. Pour into a storage tub and freeze for another hour until hardened.
  10. To serve, slice the hot cross buns in half and lightly toast, then sandwich a spoonful of the ice cream into the centre. Serve immediately.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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