FOOD + DRINK
FREE-FROM FRESH CONT .
OGGS ® Hot Cross Buns Recipe by Kent-based www . loveoggs . com
PERFECT FOR EASTER !
Dairy Free / Vegan
Prep time : 2 hours ( including proving ) Cook time 18-20 minutes Makes : 8 large buns
Ingredients :
For the buns :
• 150ml OGGS ® Egg Alternative Aquafaba
• 200ml almond milk
• 50g margarine , melted
• 450g strong bread flour
• 7g / 1 sachet of dried yeast
• 45g caster sugar
• 1 tsp cinnamon
• 1 / 2 tsp mixed spice
• 200g raisins
• 50g plain flour
• 6 tbsp warm water
For the glaze :
• 50ml OGGS ® Egg Alternative Aquafaba
• 3 tbsp apricot jam
Method :
1 . Gently whisk your OGGS ® Egg Alternative Aquafaba with a whisk or fork until the aquafaba is pale and frothy . Then add the milk and melted margarine and continue whisking .
2 . In a separate bowl , add all of your dry ingredients and stir with a wooden spoon so everything is well mixed . In batches of three , add the liquid mixture , giving it a good stir in between each addition . When all the liquid is in , you should have a lovely thick and sticky dough .
3 . Move the dough onto a lightly floured surface and knead for about 10 minutes until the dough is stretchy and smooth . Pop it into a lightly oiled bowl and cover with cling film or a damp cloth . Transfer your dough to a warm spot where it will prove for an hour . We love the oven for this job , with no heat but the light turned on .
4 . Once the hour is up , your dough should have doubled in size . Take it out from your warm spot and punch out any air that might be in it . Next , spread the dough out into a rectangle with your hands , and add the raisins into the middle leaving 2 inches around the side . Fold over the edges to the middle , gathering all the raisons into the middle , and continue kneading for another 5 minutes .
5 . Divide your dough into 8 balls , rolling them out into a smooth shape with the palm of your hands and place them onto a tray lined with baking paper . Leave them to prove for another 20 minutes .
6 . During this time , preheat the oven to 180 º C / Gas Mark 4 and make the ‘ icing ’ for the cross . Combine the flour and water and mix well until you have a thick pasty mixture . Once the buns have finished their second stage of proving , transfer the mixture into a piping bag and with a 5mm nozzle and pipe the crosses over . It doesn ’ t matter if the buns are touching at this point ... it all adds to the charm .
7 . Pop the buns in the oven for 18-20 minutes until they have goldened . In this time , combine the OGGS ® Egg Alternative Aquafaba with the apricot jam and mix well until a glaze has formed . When the Hot Cross buns are out of the oven , quickly glaze this over the top whilst they are warm , to ensure they go lovely and sticky !
Top Tip : If you tap on the bottom of the bun and they sound hollow ... they ’ re perfect !
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