What says Easter better than hot cross buns? Try this vegan version, using dairy-free spread and almond milk. Cinnamon, mixed spice, sultanas and citrus bring all the traditional flavours

• Preparation and cooking time
  • Prep:35 mins
  • Cook:20 mins
  • Plus 2 hours 45 mins proving
• Easy
• Makes 12

• Dairy-free
• Egg-free
• Vegan

Ingredients

• 300ml unsweetened almond milk
• 50g dairy-free spread
• 500g strong white bread flour
• 7g sachet fast action yeast
• 70g golden caster sugar
• ½ tsp salt
• 2 heaped tsp ground cinnamon
• 2 heaped tsp mixed spice
• 1 large orange, zested
• 70g sultanas
• 50g mixed peel

For the cross

• 70g plain flour

For the glaze

• 50g apricot jam

Method

• STEP 1

  Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.

• STEP 2

  Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface.

• STEP 3

  Knead the dough by stretching it back and forth on the surface for 5 – 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size.

• STEP 4

  Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.

• STEP 5

  Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.

• STEP 6

  Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with a small round nozzle and pipe crosses on the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until deep golden brown.

• STEP 7

  Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating.