Hot cross buns are the quintessential Easter treat for many households around the world; however we recognized this hasn't been traditionally accessible to some with dietary restrictions. So we reached out to Sam Parish, author of Cook Me to write us a recipe that would bring the whole family around the kitchen bench this Easter by making the most mouth watering vegan miso hot cross buns you'll ever see.
Serving Size: Makes 12 buns
Prep Time: 2 hours
Cooking Time: 15-20 minutes
Begin this recipe 1 day ahead.
Ingredients
- 1 cup soy milk(250ml), plus extra for brushing
- 2 tbsp brown sugar
- 1x 7g sachet dried yeast
- 4 cups (600g) strong flour, plus extra for dusting
- 100g vegan butter, plus extra to serve
- 1 tsp ground cinnamon
- ½ tsp each ground nutmeg, cloves, allspice, ginger and salt
- ¼ tsp ground cardamon
- 1/3 cup Apricot jam, warmed
Overnight soak
- 2tbs miso paste
- ½ cup (125ml) just boiled water
- 50g dried currants (or any dried fruit you like)
- 1 tsp chia seeds
Cross
- ½ cup (75g) plain flour
- ¼ cup (60ml) Soy milk 1 tsp miso paste
- 2-3tbs Water to get to the right consistency
Instructions
Soak Overnight
The day before, combine all ingredients for the overnight soak in a heatproof bowl. Cover and leave to soften overnight.
The next day...
Step 1
place soy milk in a microwave safe bowl and microwave on high for 15 seconds or until brought to room temperature.
Step 2
Add yeast, 2 tbs flour and 1tbs of sugar and stir to combine. Set aside for 10-15 minutes or until bubbles form, top is frothy, and yeast has activated.
Step 3
Transfer to the bowl of a stand mixer, fitted with the hook attachment, with butter, spices, remaining flour, sugar and all of the soaked mixture.
Step 4
Knead on low speed to combine then increase to medium speed and knead for 6 minutes or until dough comes together and begins to slap the side of the bowl. Dough should be sticky, but if it needs a bit of extra flour to come together add 1-2 tbs extra.
Step 5
Transfer to a floured bench and form a smooth bowl. Transfer to an oiled bowl and cover tightly.
Step 6
Set aside in a warm place for 1- 1 ½ hours or until doubled in size. Return to floured bench and knock back. Weigh dough and divide into 12 even pieces. Working with one piece at a time, roll under the palm of your hand to form a smooth ball.
Step 7
Transfer to a large, lined baking tray, spacing 2cm apart and continue with remaining balls. Cover loosely with a tea towel and set aside in a warm place for 30-45 minutes or until risen.
Step 8
Meanwhile, for the cross combine all ingredients, adding the water 1 tablespoon at a time, until you get a pipeable consistency. Transfer to a piping bag.
Step 9
Preheat oven to 190C. Brush buns with extra soy milk and pipe over cross mixture. Add to oven along with a splash/spray of water, this will create steam in the oven, and bake for 15-20 minutes or until buns are golden and cooked through. Remove and brush with warmed apricot jam while hot. Stand to cool for 10 minutes and serve warm with extra butter.
