Simple and Delicious Hot Cross Buns, just in time for Easter.

Simple and Delicious Hot Cross Buns, just in time for Easter.

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Simple and Delicious Hot Cross Buns, just in time for Easter. I was still in my learning phase of vegan-izing all my baking recipes so the end result, although tasty, wasn’t quite the same as what I remember them to be like. I didn’t plan on it, it was when I was zesting the lemon for the hot cross buns that I felt I needed to make some lemony biscuits with the remaining lemon I had, it would have been criminal not to! I forgot how nervous I get when making a dough with yeast, I always have my fingers crossed when I unwrap the tea towel hoping that it’s actually doubled in size like it’s meant to, thankfully it went well. These buns have a great spiced flavour to them as well that leads me to believe I might have been a bit stingy with the spices last year as these are on a whole new level, yummy in fact! In a small cup combine the yeast with 2 tbsp tepid water and let it sit for 5 minutes to activate, then add this to a small bowl with the milk and sugar and stir through. Turn the dough out onto a floured surface and gently knead for 5 minutes before rolling into a large ball and placing in a lightly oiled bowl, cover and allow to rise in a warm place for an hour. Remove from oven and allow to cool slightly before mixing together the maple syrup and warm water and using a pastry brush, brush over the glaze to completely cover the buns and allow to cool completely. You can serve the buns on their own or add some jam or vegan spread (like below). Martin like his spread with vegan margarine, I like mine plain or with a little extra drizzle of maple syrup.

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