MEMORIES THROUGH THE STOMACH

Unless you have been completely secluded from the world's happenings you are hip to the fact that Veganism continues to build a massive following and become a constant mainstay of today's society more and more frequently. As its uprising continues we are flooded with options to infuse this diet into our way of living. Honestly, what better way to get festive than food during the holidays? It's quite enjoyable to use Christmas, Thanksgiving , Easter etc. to rise to the occasion and veganize all of the classic traditional holiday dishes. A yummy way to prove to your extremely non-vegan family and friends that you don't really miss out on anything. You can still feel and experience the nostalgia that the holiday season can serve. Basically, you can have your cake and eat it too- literally. 

As Easter was just upon us last weekend, memories of common holiday sweets come to mind. You know the ones, that used to fill your home back in the day with a candied yet spicy aroma. As we realized there is no shortage of vegan treats to satisfy that sugar tooth we wanted to share something that could be passed down for generations to come. Enter "Hot Cross Buns" these gems are fragrant, sweet and fiery just like you remember your winning holiday grub to be. These are so good though, you probably won't be waiting until the next Spring equinox to be whipping these bad boys up again. Don't waste anymore time, have a go at the recipe below and enjoy!

• 350g (12oz) plain flour (we used whole wheat though)
• 5ml (1tsp) ground mixed spice/all spice
• 5ml (1tsp) ground cinnamon
• 5ml (1tsp) grated nutmeg
• 1 satchet easy-blend yeast
• 25g (1oz) mixed peel (thinly sliced orange, lemon & lime peel)
• Rind of one lemon, finely grated
• 75g (3oz) vegan butter (we used earths balance)
• 175ml/6floz (approx) soy milk, warmed

• 50g (2oz) plain or whole wheat flour
• 25g vegan butter
• Water

• 25g (10z) sugar
• 30 ml water 

 

1. In a large mixing bowl mix all your dry ingredients first such as the flour, spices, yeast, sugar, currants, mixed peel and lemon rind. Then Make a hole in the center adding the melted butter and some of the milk. Mix until a soft dough is formed, add more milk if needed.

2. Turn out the dough onto a floured surface and knead for 10 mins (if you dont know how to knead I strongly suggest you youtube it first) place in an oil bowl and cover with cling wrap. Leave for an hour or 2 giving the dough enough time to rise and double in size.

3. Meanwhile to make the crosses, rub the vegan butter into the flour adding enough water to form a bind. Grab your rolling pin and roll the pastry out thinly, then cut into strip and set it aside.

4. Once your dough is ready and seems to have doubled in size, knock it down and knead it for a further 5 mins. Then grab handful pieces and roll the dough into balls and place them spaced apart on a lightly greased baking sheet. Let them rise again for 30 mins.

5. The glaze is simply heating the water on the stove and dissolving the sugar in it. Allow it to cool.

6. Glaze each bun and top with the pastry crosses.

7. Bake at 180'C/350'F/gas for about 20 mins (we left ours in for about 26 mins because we wanted the tops to be golden brown.)

Recipe and images courtesy of GoodtoKnow, additional imagery courtesy of Wikihow 

Words wriiten by Melanie Coggin w/additional editing and text by Delikate Rayne