I’ve been to an interview today and it was pretty good. I really hope to hear something from them. Otherwise I have another interview for tomorrow.
So, back from the interview today, I had to clear my head a little bit (so that I don’t get excited too soon!) And there’s not better to do than baking. Right?!
I always look at those yummy hot cross buns in supermarkets and don’t buy them because they contain milk or eggs or non-vegan stuff. So, I decided to give them a try! I adapted and veganised the recipe from the BBC website. (They’ve got some quite nice recipes on there by the way).
The recipe looks quite lengthy but I did not think it took me that much time to do. During the waiting time, I just did other things then came back to it.
They’ve turned out really nice for a first try! And BoyfriendLovlie decided he would call them “hot cross bums” for some reason!
Anyway, with my interview that went on nicely and the warm yummy buns that baked really well perfuming my wintery kitchen with the smell of sweet spices, I’ve had a great day today!
Ingredients (12 buns)
For the ferment starter:
150 ml warm soymilk
150 ml warm water
15 g yeast (2 sachets)
1 tablespoon sugar
2 tablespoons plain flour
For the dough:
4 cups (500 g) strong white flour (I just used plain flour though and they were fine)
1 tsp salt
2 tsp ground mixed spice/cinnamon
½ cup sugar
75 ml vegetable oil
1 lemon, grated, zest only
¾ cup mixed dried fruit (or more if you like)
oil, for greasing
For the crosses:
2 tablespoons flour
1 tablespoon oil
1 – 1½ tablespoon water (or as needed)
2 tablespoons soymilk
1 tablespoon sugar
- Prepare the ferment starter for the dough by combining milk with the water in a deep bowl (as it will rise consequently, mine almost overflowed!). Whisk in the yeast, sugar and flour, cover and put in a warm place for 20 minutes.
- To make the buns: sieve the flour, salt and spice into a large mixing bowl and pour in the oil. Rub in between the fingers until mixture resembles fine breadcrumbs.
- Make a well in the centre and put the sugar and lemon zest in the well. Pour on the ferment starter.
Gradually draw in the flour and mix vigorously.
- Knead to a smooth, elastic dough. Add in mixed dried fruit.
- Shape the dough into a ball, put it in a greased bowl, cover with a clean tea towel and leave to rise in a warm place for 30 minutes.
- Turn out the dough. Punch down and knead to knock out any air.
- Divide into 12 even pieces and shape into smooth balls.
- Place on a greased baking tray/sheet (I used my pizza tray). Leave to rise for another 15 minutes or so.
- Preheat oven to 180 degrees Celsius.
- Meanwhile you can do the crosses: mix the oil with the flour, then add water to form a smooth dough.
- Roll out flat to 2 – 3 mm thickness. Then cut out thin strips.
- Trim and place strips to form crosses on each buns.
- Bake for 25 minutes.
- Remove and brush with soymilk and sugar mixture, then put back for another 10 minutes or until golden and done.
Cool on a wire rack. Enjoy with butter, jam or they’re just good on their own!