Low-Sugar Tear-n-Share Sticky Hot Cross Buns | Vegan Food & Living

Low-Sugar Tear-n-Share Sticky Hot Cross Buns

Low-Sugar Tear-n-Share Sticky Hot Cross Buns

Get them while they're hot, and eat them by the ton, these vegan hot cross buns are perfect for sharing this Easter.

Hot Cross Buns are synonymous with Easter, but they’re also synonymous with lots of sugar and dairy. Joanne Wood, of The Balanced Kitchen, says it doesn’t have to be this way, however, as this alternative, reduced sugar recipe for vegan hot cross buns proves!

Total Time: 3 hours

Servings: 12

Total Time: 3 hours

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • Buns
  • 32.5 32.5 ml unsweetened soya milk
  • 5 5 g dairy-free spread
  • 0.083333333333333 0.083333333333333 tsp apple cider vinegar
  • 1.1666666666667 1.1666666666667 g fast action yeast
  • 33.333333333333 33.333333333333 g strong white bread flour
  • 16.666666666667 16.666666666667 g wholemeal spelt flour
  • 6.25 6.25 g xylitol sugar alternative (available as Total Sweet in health stores and supermarkets)
  • 0.083333333333333 0.083333333333333 tsp fine sea salt
  • 0.125 0.125 Tbsp gram flour*
  • 0.083333333333333 0.083333333333333 eating apple peeled and grated
  • 0.083333333333333 0.083333333333333 orange - zest only
  • 4.1666666666667 4.1666666666667 g mixed peel
  • 0.083333333333333 0.083333333333333 tsp ground mixed spice
  • 0.083333333333333 0.083333333333333 tsp ground cinnamon
  • 0.020833333333333 0.020833333333333 tsp nutmeg
  • 4.1666666666667 4.1666666666667 g raisins and sultanas
  • 4.1666666666667 4.1666666666667 g 100% dark choc chips sugar-free**
  • oil for greasing the bowl
  • flour for dusting
  • Cross
  • 0.25 0.25 Tbsp white flour
  • drops of water to form a paste
  • Glaze
  • 0.16666666666667 0.16666666666667 Tbsp powdered xylitol ground in a coffee grinder
  • • drops of water to form and paste

Method

You will need: a 30cm diameter ovenproof dish

  1. Place the milk and dairy-free spread into a small pan and heat gently over low heat until the spread melts. Do not allow the milk to boil or get too hot. Set the pan to one side, off the heat, once complete and stir in the apple cider vinegar.
  2. In a large bowl, add the white and wholemeal flour, yeast, xylitol, salt, and gram flour and mix together with a wooden spoon.
  3. Once the milk mixture is luke-warm, make a well in the centre of the flour mixture and begin to pour the milk slowly into the flour whilst stirring with the wooden spoon. Continue until all of the milk has been incorporated into the flour.
  4. Dust a clean work surface with flour and turn the mixture on to the surface. Knead with clean hands by folding the dough into itself to the centre, turning and continuing to fold into the centre until you form a smooth ball shape, this should take about 5 minutes. The dough will be quite sticky, to begin with.
  5. Oil the bowl and then return the dough to the bowl, cover with a clean tea towel and leave to rise for 1 hour in a warm place.
  6. After 1 hour, add the grated apple, orange zest, mixed peel, ground spices, raisins, sultanas and choc chips to the dough. Knead with clean hands, folding the dough into the centre until the added ingredients are evenly incorporated.
  7. Place the dough on to some scales, it should weigh exactly 1200g. You will now make 12 equal sized balls of dough by taking 100g of the dough each time and forming a small round bun shape with your clean hands. Place each bun into an ovenproof dish, 9 around the perimeter and 3 in the middle, equally spaced. They will expand in the oven so do not worry if there is significant space between the buns.
  8. Place a clean tea towel over the buns and leave to rise for 1 hour.
  9. Just before the end of the 2nd 1 hour rising time, create a paste for the crosses by mixing the extra flour with a few drops of water until you reach a thick paste consistency. Add the paste to a pipping bag with a thin nozzle and draw crosses on each bun.
  10. Place the dish in a pre-heated fan oven at 220 degrees C for 30 minutes.
  11. Remove the hot cross buns from the oven and whilst still warm, brush with the glaze of powdered xylitol which has been mixed with a little water to form a paste.
  12. Leave to cool before serving. Best eaten on the day of making or stored in an airtight container for 2-3 days.

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

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After a life-changing medical experience, Joanne Wood decided to have a complete overhaul of her diet and now shares her experiences and vegan recipes on her popular blog and Instagram account thebalancedkitchen.co.uk 

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