vegan floral hot cross buns
Vegan Floral Hot Cross Buns: A Delicious Twist on a Time-Honored Tradition
Easter is a time of celebration and new beginnings, and one beloved treat that has become synonymous with this holiday is the hot cross bun. Traditionally made with eggs, dairy, and flavored with dried fruit and spices, hot cross buns have a rich history spanning centuries. In this recipe, we’ll explore the origins of hot cross buns and present you with a delightful vegan twist on this classic recipe – the Vegan Floral Hot Cross Bun.
The History of Eating Hot Cross Buns During Easter Time: Hot cross buns have a long-standing history that can be traced back to ancient times. The buns were initially associated with ancient pagan rituals celebrating the arrival of spring. The cross symbol on the bun was believed to represent the four quarters of the moon or the four seasons. Over time, hot cross buns became closely tied to Easter and the Spring season within Christianity. In the 12th century, an Anglican monk named Father Thomas Rockcliffe started distributing these buns to the poor on Good Friday. He also marked the buns with a cross to honor the crucifixion of Jesus. It is said that the buns possessed medicinal properties and could ward off evil spirits if hung in the kitchen.
Now, let’s dive into the vegan twist on this delightful Easter treat. These Vegan Floral Hot Cross Buns are not only free from animal products but are also adorned with edible flowers before the buns are “crossed” with the white paste, giving these buns an undeniable beauty suitable for celebrating the coming of Spring.
Recipe
INGREDIENTS:
500 g (4 cups) white flour
75 g (1/2 cup) organic cane sugar
1 tsp kosher salt
1 tsp cinnamon
1/2 tsp each: nutmeg, cloves, ginger powder
finely grated zest of 1 orange and 1 lemon
10 g (1 Tablespoon) instant yeast
80 g (1/3 cup) melted coconut oil
300 g (1 1/4 cups) coconut milk
100 g (1/3 cup) raisins
Flowers + Crosses:
60 g (1/2 cup) plain flour
60 g (1/4 cup) filtered water
2 Tablespoons melted coconut oil or apricot jam to glaze
2 cups of colorful edible flowers, washed and dried
INSTRUCTIONS:
Pour coconut milk and sugar in a small saucepan and heat until warm.
Put the flour, spices and salt in the bowl of a stand mixer fitted with a dough hook. Mix a couple times. Add the yeast, raisins and the citrus zests. Mix well to combine.
Pour the melted coconut milk into the coconut milk mixture and then pour the liquid into the bowl of flour and mix with a dough hook until combined. In the stand mixer, turn it up to medium speed and let it knead the dough for 5-10 minutes until it is smooth and elastic. Place the kneaded dough in a lightly oiled bowl, cover with a tea bowl and set aside in a warm place to rise until it has at least doubled in size, about 1 1/2-2 hours.
Once the dough has risen, shape into a rough rectangle. Divide the dough into twelve even portions (about 90 grams each) and roll them into balls. Try to make sure that the raisins are tucked into the bun and not on the outside of the bun.
Place the buns on a sheet tray lined with parchment and arrange buns, leaving a gap of about (1/2 inch) between each one.Loosely cover the tray with a tea towel and set aside to rise until about doubled in size, around 45 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
While the buns are rising, preheat the oven to 350°F and prepare the paste for the crosses.
Place the flour in a bowl and gradually stir in enough water to form a thick paste. Place the paste in a piping bag fitted with a small round nozzle (I used #5 round tip). When the buns have risen, swipe the top of each bun with some melted coconut oil or apricot jam and then adhere your edible flowers, the sticky oil/ jam will secure the petals to the bun. Now pipe a cross on top of each bun. If your buns are lined up on the baking platter you can just pipe in one long line across the rows.
Bake the buns for about 20-25 minutes until deep golden. Remove the buns and let cool, they are best served immediately however will stay delicious for up to 1 week if stored in an airtight container in the fridge.
