Saturday, April 16, 2011

Easter buns

I do like a hot cross bun around easter & haven't been overly happy with the ones that I have been buying so decided to make my own. Many years ago I attempted making them with compeletely disastrous results, they were tiny, hard little almost inedible buns & given that I was veganising an existing recipe this time I wasn't expecting great results. So it was a nice surprise that these were incredibly easy & incredibly delicious. I left the crosses off so made them as plain easter buns rather than hot cross buns.

Hot Cross Buns (based on a recipe from

Ingredients (makes 16)
  •  1 1/2 cups warm soy milk
  •  2 tsp (7g/1 sachet) dried yeast
  •  1/4 cup caster sugar
  •  60g nuttelex, melted
  •  Egg replacer equivalent to one egg
  •  4 cups plain flour
  •  1 tsp salt
  •  3 tsp mixed spice
  •  1 1/2 cups raisins
  •  1/2 cup marmalade


  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10  minutes or until frothy.
  2. Combine the milk mixture, nuttelex and made up egg replacer in a jug and whisk to combine. Combine flour, salt, mixed spice and remaining sugar in a bowl. Add the raisins and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
  6. Turn onto a wire rack. Place the marmalade in a microwave safe bowl & microwave for 45 seconds or until melted. Brush hot marmalade over the buns. Enjoy with a cup of tea!

1 comment:

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