Vegan Hot Cross Swirly Buns
these Hot Cross Bun Rolls are where a cinnamon roll and a hot cross bun meet.
7g Dried Yeast
240ml Soya Milk
260g Strong White Bread Flour
115g Vegan Margarine
60g Caster Sugar
1.5 tbsp Mixed Spice
1/2 tsp Ground Cinnamon
100g Mixed Dried Fruit
200g Icing Sugar
I don’t know about you but I think Easter has gone by far too quickly. In the run up to Easter I try not to eat all the creme eggs and easter goodies and then Easter weekend comes and goes in a flash. These Hot Cross Swirly Buns are my attempt to keep the flavours of Easter going just a little bit longer.
Not only are these Hot Cross Swirly Buns a delicious hybrid between hot cross buns and cinnamon rolls, they’re also vegan! If you liked these you could try my favourite lemon sticky bun recipe.
If you don’t like hot cross buns then you should try these instead. I find that the icing drizzle on top adds an extra bit of sweetness that cuts through the flavour of the spices and mellows them a little bit.
For the vegan butter I like to use Morrisons spread as it’s cheap and is marked as vegan. Sometimes vegan spread is not great for baking as it separates when it gets too hot but I use this in lots of my bakes and have never had a problem. Always check when you are buying it that it still says it is vegan as recipes for products do change without warning sometimes!
Heat the soya milk and 3 tablespoons of the vegan margarine in the microwave in 30 second bursts until warm but not boiling (you should be able to put your little finger in without burning yourself). Mix in the yeast and a tablespoon of the sugar and leave for 10 minutes. It should be frothy.
Add the flour and knead until it comes together into a ball. Place in a lightly oiled bowl, cover and leave to rise for one hour.
Once risen, turn out onto a floured surface and roll into a long rectangle about 1cm thick. Melt two table spoons of the vegan margarine and spread all over the dough. Mix together the cinnamon and mixed spice before rubbing this into the vegan margarine on the dough. Next, sprinkle the dried fruit over it.
Roll the dough into a large sausage staring at one of the long ends. Slice into 1 inch sections and place on a greased baking tray. Leave enough room for each disk to rise a little. Brush the tops with the remaining vegan margarine (melted). Preheat the oven to 170ºc and leave to rise again for 30 minutes.
Once risen, bake for 20-25 minutes until golden all over. Remove from the oven and make the icing while the buns are cooling. Put the icing sugar in a bowl and add the soya milk a few drops at a time until it is a very thick consistency.
You can use a piping bag with a round tip or just a spoon to draw crosses on top of each bun.