Easter is fast approaching so I've been thinking of a traditional treat to veganise. Last year I made vegan cream eggs so I wanted to try something non-chocolately this time around. These buns came out pretty well! Although I was hoping the crosses would have been more visible. Any tips for that appreciated :) I also made some cinnamon spiced butter to accompany them. If you're not making the spiced butter then add the cinnamon and nutmeg to the dough for the buns instead :)

 

• 200ml non-dairy milk
• 75g non-dairy butter
• zest of 1 orange
• 3 cardamom pods
• 500g plain flour
• 1 x 7g pack of easy blend yeast
• 2 tbs vegetable oil
• 130g (or more) raisons
• pinch of salt

• 2 tbs plain flour
• 1/2 tbs icing sugar
• 1 tbs hot water

• 1 tbs icing sugar
• 1 tbs hot water

• 250g non-dairy butter
• 2 tbs agave nectar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

1.  Blend all ingredients in a food processor. done!

1. Heat the milk, butter, orange and cardamom pods in a sauce pan until the butter has melted then remove from heat
2. Add the flour, yeast, and salt into a large mixing bowl
3. Remove the cardamom pods from the milk. Add the mixture to the dry ingredients. Add the vegetable oil and the raisons.
4. Knead until the dough becomes elasticy. You may need to add water at this point, I did! Then form into a ball and cover with a tea towel. Leave the dough to rise for 3 hours in a warmish place
5. Set the oven to 220 degrees. 
6. Divide the dough into 10 separate balls weighing around 100g each (I weighed mine)
7. Place on a baking tray and score the tops with the back of a knife to make the cross
8. The make the cross mix the cross ingredients together. Then dribble the mixture into the cross indents
9. Bake for 15-20 minutes
10. Mix the ingredients for the glaze until the sugar has melted into the water.
11. Remove buns from the oven and brush with the glaze.
12. Let cool then enjoy!