How To Make Plant-Based Hot Cross Buns!

How To Make Plant-Based Hot Cross Buns!
Recipe below (Click show more)
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Fragrant, delicious bread full of spices and sweet fruit, these should be eaten all year round if I had my way.

Don’t wait until Easter to enjoy these but since it's around the corner, anyway... Yep, please enjoy!

You can find this recipe in my Celebrate Your Sweet Tooth Naturally Online Cooking Class! If you want more recipes like this click this link https://chefcynthialouise.com/product/celebrate-sweet-tooth/

~INGREDIENTS~
For the hot cross buns:
70ml coconut oil
250ml soy milk or any nut milk, lukewarm
11g baker's yeast
60g coconut sugar
500g white spelt flour
8g chia seeds, ground
6g allspice
6g cinnamon
A pinch of salt
150g currants
10g #GRATITUDE

For the piping:
80g white spelt flour
A pinch of salt
15ml maple syrup
110ml water

For brushing:
80ml maple syrup

~METHOD~

To prepare the hot cross buns:
Preheat your oven to 220C / 430F.
Line a square 20.8cm x 20.8cm x 4.5cm baking tin with greaseproof paper and set aside.
Add the coconut oil, milk, yeast, sugar, and flour to your dough mixer.*
Mix for a few seconds and then add the chia seeds, spices, salt, and currants.
Knead the dough for at least 8-10 minutes.
Place the dough into an oiled bowl, cover with a tea towel and keep it in a warm place for 30 minutes.
Knockdown the dough and divide it into 8-12 pieces.
Roll the pieces into balls and place them close together on the prepared baking tray.
Give the buns 25 more minutes for proving.

*If you don't have an electric mixer with a dough hook, mix together the ingredients, tip out to your working surface and knead the dough.

To prepare the piping:
Mix the ingredients until well combined.
Transfer the mixture to a piping bag and pipe a cross on the top of each bun.
Bake the buns in the preheated oven for 12-15 minutes.
When done, remove from the oven and brush with the maple syrup.
Allow to cool slightly and then pull apart and eat.

***

Makes: 8-12 buns
Prep time: 10-15 mins
Proving time: 55 mins
Baking time: 12-15 mins
Freezer-friendly: Yes

C, RSF, DF, VEG, V
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