Vegan Spelt Hot Cross Bun
250 g white spelt flour + extra for dusting
150 ml almond milk unsweetened (or milk of your choice)
30 g coconut butter
2 tablespoon almond oil (or light vegetable oil)
10 g dried yeast (+20 g lukewarm water to reactivate)
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
25 g maple syrup or honey or agave
40 g sultanas Zest
For the cross
¼ cup coconut butter, melted
For the glaze
Juice of 1 orange - about 50 ml
2 tbsp agave syrup or maple syrup
1. Warm the milk in a saucepan under medium heat until it forms small bubbles on the side of the pan. You should be able to dip your finger into the milk without burning yourself (think bath temperature 40C).
2. Remove from heat and add the coconut butter and almond oil.
3. Stir well until the coconut butter is melted and well incorporated.
4. Meanwhile, in another bowl, activate the dry yeast.
5. Stir the dry yeast with the lukewarm water (10 g yeast for 20 g water) and stir with a teaspoon until it forms a brownish, thick yeast paste. It could take 2 minutes. Do not add too hot water or it will 'kill' the yeast.
6. In a bowl (or in a mixer with the hook attachment) add the spelt flour, activated yeast, agave syrup.
7. Pour the warm milk and melted butter mixture onto the flour mix while stirring with a wooden spoon first and then gather with your hands until it forms a sticky dough (or use the hook attachment of your mixer).
8. Transfer the dough on your benchtop (or keep into the mixer) and knead with your finger for 1-2 minutes until well combined. The dough will be very sticky but do not add flour at this stage.
9. Now add a bit of oil on you hands to form a lovely dough ball and return into the bowl.
10. The dough ball should be well oiled to avoid a crust to form.
11. Cover the bowl with a damped towel and let rise for 1 hour or until it double in volume.
12. Add the sultanas, orange zest, lemon zest, cinnamon and nutmeg on the dough.
13. Knead into the dough using your hands making sure all ingredients are well distributed trough the dough.
14. Again add a bit of oil on your hand and rub the ball. Add the damped towel on the top of the bowl again and leave to rise for 1 more hour or until it double in volume.
15. Divide the dough in 6 even pieces.
16. Roll each ball into a smooth ball on a slightly floured benchtop.
17. Arrange the buns on one baking tray lined with baking paper.
18. Leave 2 cm between each buns to leave enough space for the dough to expand.
19. Cover with the damped towel and let rise for 1 more hour.
20. Preheat oven to 200C.
21. Bake for 20 minutes or until golden brown in the middle shelf of your oven.
22. Gently heat the orange juice and agave syrup in a sauce pan.
23. Stir well and let heat until tiny bubbles forms on the side of the pan.
24. When the syrup is still hot brush on the top oif the hot buns and let cool down.
25. Prepare the glazing.
26. In a bowl microwave the coconut butter for 30 second. It has to be slightly liquid but not runny.
27. Transfer into a pipping bag.
28. Pipe a cross on the top of buns. Make sure the buns reach room temperature.