Vegan Hot Cross Buns

For the dough

• 500 g strong bread flour
• 1 tsp sea salt
• 275 ml Pureharvest NOM Barista,
• 50 g vegan butter / coconut oil
• 1/3 cup Pureharvest Organic Rice Syrup
• 7 g dry active yeast
• 100 g diced dates (fresh or dry) or sultanas
• zest of one orange
• 1 apple, grated
• 1 tbsp sunflower oil

For the cross

• 75 g plain flour
• 3-5 tbsp water

For glaze

• 2-3 tbsp apricot jam

1. In a saucepan gently heat the 275ml milk, butter and rice malt syrup until just above room temperature (38-40C). Remove from the heat add to the base of a stand mixture (with the dough hook attached) and add the yeast. Leave for about 5 minutes or until it starts foaming and bubbles appear on the surface. This is to ensure the yeast is alive and will work it's magic.

2. When the yeast is ready, add the flour and salt and gently combine using the dough hook. Knead for about 5-10 minutes or until really smooth and silky. Add the grated apple and orange zest and knead again until it starts to pull away from the sides of the bowl. It may look wet at the beginning (due to the moisture from the apples) but be patient as the gluten starts to develop a smooth, silky dough will form. Add the dates and knead until they are evenly dispersed, just a minute or so.

3. Tip out of the bowl and shape into a round ball. Pop into an oiled bowl (using the 1 tbsp vegetable oil to do that ), cover with a clean damp tea-towel and leave in a warm place to rise until doubled in size, about 1 -2 hours depending on how warm the room is.

4. Once doubled in size, gently punch down and shape into 12 even balls. Place on an oiled baking tray and gently cover and leave to rise for a second time, again about doubled in size.

5. Preheat the oven to 180C fan forced. Mix the 75g flour with about 5 tbsp water until a thick paste is formed.

6. Once the buns have risen, pipe on the cross and bake in the oven for 18-22 minutes or until golden brown.

7. Brush over apricot jam immediately after baking and then allow to cool slightly in the tray before transferring to a wire rack. Once cooled, store in an airtight container and consume within a few days or freeze for fresh buns later on.