Vegan hot cross buns

Method

• step 1

  Put the almond milk in a saucepan over a medium heat. Once simmering, add the spread, remove from the heat and allow to melt. Set aside to cool to hand temperature.

• step 2

  Mix the flour, yeast, sugar, salt and spices in a large mixing bowl. Make a well in the centre and pour in the milk mixture, swiftly combining with a wooden spoon to create a sticky dough. Tip out of the bowl onto a lightly floured surface.

• step 3

  Knead the dough by stretching it back and forth on the surface for 5 - 7 mins or until smooth, springy and elastic. Shape into a ball and put into a lightly oiled mixing bowl. Cover and leave in a warm spot to rise, for 1hr or until doubled in size.

• step 4

  Turn the dough back onto the surface and flatten into a round. Spread the orange zest, sultanas and mixed peel onto the dough and knead again until everything is well distributed. Form into a ball, return to the bowl, cover and leave to rise for another hour.

• step 5

  Line a large baking sheet with baking parchment. Knock the dough back by turning it out onto your surface and gently punching out the air. Divide the dough into 12 even-sized pieces, weighing for accuracy if you like. Roll each one into a ball. Arrange the buns on the baking sheet, leaving a 2cm space between each one. Cover with lightly oiled cling film and leave to rise for 45 mins.

• step 6

  Heat the oven to 220C/ 200 fan/ gas 7. To make the cross, in a small bowl, mix together the flour with 1 tbsp of water at a time to create a thick, pipeable paste. Spoon it into a piping bag fitted with 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 deep golden brown.

• step 7

  Meanwhile, gently heat the jam in a small saucepan over a low heat to loosen. Pass through a sieve to remove any lumps. Once cooked, brush the warm jam over the tops of the buns. Set aside to cool a little before eating.