300ml of unsweetened almond milk
500gr of strong bread white flour
50gr of dairy free spread – I used Flora
7gr sachets fast action yeast
70gr of golden sugar
1tsp of salt
2 heaped tsp of cinnamon
2 heaped tsp of mixed spice
1 large orange zested
70gr of sultana
50gr of mixed peel
For the glaze:
60gr of Apricot jam
60gr of plain flour
1 ~ Bring Almond Milk to the boil over a hob and once simmering, add the Flora Vegan Margarine.
Remove from the heat. Stir until completely melted and then allow to cool.
2 ~ Combine the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the cooled milk mixture, immediately begin to combine with a wooden spoon until it creates a sticky dough. Tip out of the bowl onto a surface which is lightly dusted with flour.
3 ~ Work the dough by stretching it back and forth on the surface for 5 or so minutes or until smooth, stretchy and springy. Shape into a ball and put into a large, lightly oiled mixing bowl. Cover with a tea towel and leave in a warm spot for roughly 1 hour or until doubled in size.
4 ~ Return the dough back to the lightly dusted surface and flatten into a circle. Spread the orange zest, sultanas and mixed peel evenly onto the dough and work the dough again until everything
is well distributed. Return it to a ball shape and then back into the bowl, cover with tea towel
and leave to for another hour.
5 ~ Line a large baking tray with greaseproof paper. Return the dough to the surface to give it another kneed, removing the air. Divide the dough into 12 similar sized portions. Roll each portion into a ball before arranging the buns on the grease proof paper, leaving a couple of centimetres between each one. Cover with lightly oiled cling film and leave for another 45 mins.
6 ~ Heat the oven to 220C/ 200 fan/ gas 7. For the cross, Mix together the flour and water in a bowl until it’s a pipeable consistency, adding the water bit by bit to ensure it doesn’t go too runny! Spoon it into a piping bag containing a small round nozzle and pipe crosses on
the buns. Transfer to the middle shelf of the oven and bake for 15-20 mins or until a nice golden brown.
7 ~ Finally, gently heat the jam in a small saucepan over a low heat or in short blasts in the microwave to loosen. Once the buns are out of the oven, brush the warm jam over the tops before setting aside to cool a little before eating!