Easter 2020

 

 This is an exciting discovery, adapted from a recipe I stumbled upon last year this time, It needed a little tweaking in order to give it the same characteristics but at last i am ready to share the results.

This recipe requires you to make a tangzhong

What is a Tangzhong?

A tangzhong is a cooked water and flour roux that adds unbelievable texture to your end results. The tangzhong is a very important step and doesn't take up as much time as initially thought. Be sure not to skip this easy step.

Another Topic important is dough stretch-ability, Check out what us bakers describe as the 'window pane test'

A method used to explain the right dough stretch-ability.

Heres a link to a description
Bakers Techniques  

 

 

Pro Tips:

Best eaten the day it is made! 

  • I used cake flour for this recipe but bread flour will definitely work better as it has a higher gluten content than cake flour.
  • The dough can stay in the fridge for a few days. To use the dough again let it come back to room temperature roll shape , proof then bake.
  • If you want to bake them all at once you can keep the baked buns in an airtight container and refresh in the oven or toast.

This recipe was adopted from an original non vegan recipe by Lorraine Elliott that used butter & eggs,  I will post here for credit. They recommend using the leftover rum to make rum butter which is a fantastic idea. Any vegan butter can be substituted.  Try to use a vegan style “Butter” that has a fat content higher than 60%.

The original recipe added the dried fruits after the first proving, to save myself time I skipped that step and the results were still amazing!

https://www.notquitenigella.com/2016/03/23/soft-hot-cross-buns-tangzhong/ 

 

AuthorChef Megan

Yields14 Servings

Soft sticky veganized fruity (or not) hot cross buns!

 

 200 g Dryed fruit like raisins, currents, saltanas, cranberries
 480 g Cakeflour
 250 ml Soy Or coconut milk
 15 g Maple syrup Or brown sugar
 12 g Dried yeast
 15 g Ground cinnamon
 5 g Ground ginger
 5 g nutmeg
 5 g Salt
 15 ml Oil
 40 g Bwell smooth Mayo
Crosses
 40 g Cakeflour
 45 ml Water
Syrup for after baking
 150 g Sugar
 100 g Water
 ½ tsp Agar Agar Or china grass ( Or leave it out)


 

1

Optional Soak the fruit in brandy Or rum over night. Prepare your baking dish, this recipe makes 12-13 Med size Buns. You can definitely make smaller ones and adjust the oven temperature and time accordingly.

2

This step is very important and not to be left out.
Make your Tangzhong by mixing ¼ cup flour with ½ cup water in a sauce pot. Set a 5min timer with a whisk or wooden spoon cook the mixture, it will be almost translucent when done, add dairy free milk bit by bit and sugar or maple syrup to the pot and mix till dissolved, set aside.

3

Place the rest of the flour, salt and spices in a mixing bowl. You can use a dough hook attachment or mix by hand. Mix the dry ingredients to combine.

4

Add Bwell mayo and canola oil to the Tangzhong mixture, slowly add this mixture into the dry ingredients and mix to combine, add more flour if necessary, the dough will be soft, Knee the dough by hand or in the mixer with a dough hook attachment until stretchy. When you pull some of the dough it should stretch far before tearing or breaking. Add your soaked fruit,incorporate as best you can and set aside to prove.

5

Allow the dough to proof until 3 times its original size. The time will vary depending on the temperature of the room. If its a hot day your proving time will be shorter and a cold day you might end up struggling, Take note of the weather.

6

In the meantime make the flour paste for the crosses, you can put this in a piping bag or a squeeze bottle. You can also get all the sugar syrup ingredients together in a pot and set aside.

7

When the dough is ready, turnout onto a lightly floured surface, break into desired sizes, you can use a scale or just eyeball them.
The original recipe recommends silicon sides to keep the sides soft and not crispy, which is a great idea. I never had those on hand so left them as is. The sides that wore touching the other buns wore definitely much softer than the outside.

Place on a greased baking tin and let rise for about 15-20min, they will puff up in the oven, so no need to prove them double the size, just a little poof-ey. Bake in preheated oven at 180C for 30 min.

8

Make the syrup mixture on the stove by dissolving the sugar and agar( if using) and boil for one minute remove from heat and brush straight over the hot cross buns when they come out the oven.
Enjoy warm with a slice of dairy free cheese from nature & moi Or some chevre from frouxmage.

Ingredients

 200 g Dryed fruit like raisins, currents, saltanas, cranberries
 480 g Cakeflour
 250 ml Soy Or coconut milk
 15 g Maple syrup Or brown sugar
 12 g Dried yeast
 15 g Ground cinnamon
 5 g Ground ginger
 5 g nutmeg
 5 g Salt
 15 ml Oil
 40 g Bwell smooth Mayo
Crosses
 40 g Cakeflour
 45 ml Water
Syrup for after baking
 150 g Sugar
 100 g Water
 ½ tsp Agar Agar Or china grass ( Or leave it out)

Directions

1

Optional Soak the fruit in brandy Or rum over night. Prepare your baking dish, this recipe makes 12-13 Med size Buns. You can definitely make smaller ones and adjust the oven temperature and time accordingly.

2

This step is very important and not to be left out.
Make your Tangzhong by mixing ¼ cup flour with ½ cup water in a sauce pot. Set a 5min timer with a whisk or wooden spoon cook the mixture, it will be almost translucent when done, add dairy free milk bit by bit and sugar or maple syrup to the pot and mix till dissolved, set aside.

3

Place the rest of the flour, salt and spices in a mixing bowl. You can use a dough hook attachment or mix by hand. Mix the dry ingredients to combine.

4

Add Bwell mayo and canola oil to the Tangzhong mixture, slowly add this mixture into the dry ingredients and mix to combine, add more flour if necessary, the dough will be soft, Knee the dough by hand or in the mixer with a dough hook attachment until stretchy. When you pull some of the dough it should stretch far before tearing or breaking. Add your soaked fruit,incorporate as best you can and set aside to prove.

5

Allow the dough to proof until 3 times its original size. The time will vary depending on the temperature of the room. If its a hot day your proving time will be shorter and a cold day you might end up struggling, Take note of the weather.

6

In the meantime make the flour paste for the crosses, you can put this in a piping bag or a squeeze bottle. You can also get all the sugar syrup ingredients together in a pot and set aside.

7

When the dough is ready, turnout onto a lightly floured surface, break into desired sizes, you can use a scale or just eyeball them.
The original recipe recommends silicon sides to keep the sides soft and not crispy, which is a great idea. I never had those on hand so left them as is. The sides that wore touching the other buns wore definitely much softer than the outside.

Place on a greased baking tin and let rise for about 15-20min, they will puff up in the oven, so no need to prove them double the size, just a little poof-ey. Bake in preheated oven at 180C for 30 min.

8

Make the syrup mixture on the stove by dissolving the sugar and agar( if using) and boil for one minute remove from heat and brush straight over the hot cross buns when they come out the oven.
Enjoy warm with a slice of dairy free cheese from nature & moi Or some chevre from frouxmage.

Easter 2020