Hot Cross Buns

Hot Cross Buns with Dates

Recipes | April 13, 2017 | By

Hot Cross Buns with Dates
Serves 12
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Ingredients
  1. Dough
  2. • 2 1/4 tsp yeast
  3. • 1 tsp sugar
  4. • 1/2 cup lukewarm water
  5. • 3/4 cup room temperature unsweetened soy/almond milk
  6. • 1/3 cup oil
  7. • 3/4 tsp salt
  8. • 1 1/2 tsp ground cinnamon
  9. • 1/2 tsp ground nutmeg
  10. • 1/4 cup sugar
  11. • 1 tbsp orange zest
  12. • 1 tbsp lemon zest
  13. • 3 1/2 - 4 cups all-purpose flour
  14. • 1/2 cup dates
  15. Vegan "Egg" Wash
  16. • 2 tbsp unsweetened non-dairy milk
  17. • 1 tbsp maple syrup
  18. Icing
  19. • 1/2 cup powdered sugar
  20. • 1/4 tsp vanilla extract
  21. • 2 1/2 tsp unsweetened soy/almond milk
Instructions
  1. • In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
  2. • When the yeast has foamed up, add the room temperature soy/almond milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup of flour. Mix with a spoon to combine.
  3. • Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, set the mixer to knead or do by hand.
  4. • When the dough is sticky, add flour 1/2 cup at a time.
  5. • Let the mixer knead the dough for about 4 minutes until it is no longer sticky. In the last minute of mixing, add the dates.
  6. • Lightly oil the inside of a medium-sized bowl.
  7. • Remove dough from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
  8. • Line an 11" x 13" pan with baking paper. Allow an overhang on each side so they can be easily removed from the pan when done.
  9. • After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
  10. • Separate the dough into 12 equal sized pieces.
  11. • Roll each piece into a ball and place each one into the parchment lined pan. (It's OK if they are close together).
  12. • Cover with a towel and place in a warm spot. Let rise for 30 minutes. Preheat oven to 190°C.
  13. Make the vegan "egg" wash...
  14. • Mix the unsweetened soy/almond milk and the maple syrup together.
  15. • After the rolls have rested, using a pastry brush, brush the vegan egg wash over each bun.
  16. • Bake for about 20 minutes or until they are golden brown.
  17. • Remove from oven and let sit for a few minutes in pan.
  18. • Remove buns using baking paper overhang as handles and place onto a cooling rack. The buns will have joined together while rising/baking. Do not separate them yet.
  19. While cooling, make the icing...
  20. • Add the powdered sugar, vanilla, and unsweetened soy/almond milk to a small bowl. Mix well until it has all combined to form a thick icing. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.
  21. • Once the buns have cooled, pipe the icing onto the buns to make the crosses.
Notes
  1. Variation of raisins, sultanas and orange peel optional
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