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Vegan Sourdough Hot cross buns, step-by-step!

Adapted from @izyhossack’s recipe!

#HappyEaster #vegan #easter #hotcrossbuns #SaturdayMorning
50g (1/4 cup) water
2 tbsp plain flour

170g (2/3 cup + 1 tbsp) water
60g (1/4 cup) vegetable oil, +extra for bowl
50g (1/4 cup) granulated sugar
2 tbsp mixed spice
90g sourdough starter
250g (3 2/3 cup) plain flour
+extra for kneading
1 tsp salt
150g dried fruit
75g plain flour
15g vegetable oil
65g water

1 tsp golden/maple syrup
2 tbsp oat milk/soy milk
a pinch of baking soda
Make the paste in a pan by mixing 50g water and 2 tbsp flour. Stir together then set over a medium heat on the stove. Cook, stirring constantly, until you get a thick paste. Remove from the heat and set aside to cool.
Place the cooled paste into a large bowl. Add the water, oil, sugar, mixed spice and sourdough. Stir together briefly to combine, mashing the paste up slightly as you do this.
Add the flours and salt to the dough. Stir together until you get a “shaggy” dough.
Tip out onto a clean work surface and knead for 8-10 minutes, dusting with extra white bread flour as needed to prevent it sticking, until smooth and elastic.
Pat out into a circle then sprinkle over the mixed dried fruit.
Roll the dough up into a log, like a Swiss roll, then coil up into a ball.
Drizzle a bit of extra vegetable oil into the bowl you were using earlier. Add the dough to the bowl and turn it to coat with the vegetable oil.
Cover the bowl with a damp tea towel (or a shower cap). Leave at room temperature for 8-12 hours or until the dough has doubled in volume.
Now we wait! Next steps will be posted tomorrow morning!
Dough is now over double in size!
Tip the risen dough out onto a clean work surface. Pat out into a circle.
Cut the dough into 12 equal pieces. Roll into balls.
Place the balls of dough onto a lined baking sheet and cover with a damp or floured towel. Leave somewhere warm for 2-3 hours until the balls are almost doubled in volume.
Next step in 2-3 hours!
Buns have risen!

Preheat the oven to 180°C (160°C fan / 350°F).
Make vegan glaze by mixing the soy milk, maple syrup and water.

Brush the buns with the glaze.
To make the paste for the crosses, mix the flour, water and vegetable oil. Use a piping bag to pipe crosses over the top.

Place on the middle shelf of the oven for 20-25 mins until golden brown.
Golden brown 😛
Reduce 1/4 cup of maple syrup by half, and use to glaze the buns while they’re still warm.
Serve with vegan spread and your favourite jam!

I had apricot jam and rhubarb and ginger conserve 😋

#HappyEaster2020 #HappyEaster #vegan #plantbased
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