Vegan Hot Cross Buns
April 12, 2019
In a large mixing bowl, combine the flour, salt, yeast, sugar, cinnamon, nutmeg, raisins, walnuts, banana puree, and orange and lemon zest.
Warm the almond milk, add the warm water and stir into the flour mixture. Then add olive oil and combine.
When mixture has taken a dough like form, turn onto a floured surface and knead until smooth.
Make the dough into a ball and place in a lightly oiled glass bowl. Cover with plastic wrap and place in a warm place to rise for 1 hour or until doubled.
Divide the dough into 12 equal pieces and arrange on a lined baking tray. Cover and let rise for another half hour until double in size.
Preheat the oven to 365 °F.
In a bowl mix the flour and water to create the bun paste. Once the dough has risen, using a piping bag create small crosses on each bun.
Bake for 15-20 minutes.
In a small bowl, mix together two tablespoons of jam and 1 tablespoon of hot water.
As soon as the buns are out of the oven, brush each bun with the apricot glaze and let cool on a wire rack.
Whisk the Violife just like Cream Cheese Original and the caramel syrup.
Cut the buns in half and fill with creamy caramel sauce.
PREP TIME: 20 minutes
COOKING TIME: 20 minutes
HOT CROSS BUN PASTE
FOR THE FILLING
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