Easter Hot Cross Bun 2014 ~ 傳統的復活節十字飽 (vegan, dairy-free, egg-free, butter-free)
Hello everyone, are you all starting the Easter holiday already? I think you all so busy to prepare all the holiday treat for your party, like baking or planning an Easter egg hunting. Have fun and enjoy it.
This year, I like to make the hot cross bun again, and it has improved from last year, the buns came out of the oven, it smells so good, they are soft and super spongy, not overly sweet but taste just right! I can say you will love it. I am using the dough starter again to make it, because the starter makes the bread easier to proof and it makes the bread softer. When I press the bun, it just bounce back. I just can’t resist to use it again in this hot cross bun.
Easter Hot Cross Bun
Ingredient: (make 12, 63g each)
- 270g Strong Bread Flour
- 40g Self-raising flour
- 100g Home made Starter/Sponge
- 2 tbsp home made vegan lemon curd
- 1/2 tsp Ground Cinnamon
- 1/2 tsp All Spice
- 3/4 tsp Active dry Yeast
- 20g Raw light Brown sugar
- 140ml Warm Skimmed Milk or Nut milk
- 30g Vegetable oil or Olive oil
- 80g Mixed dry fruits
For the cross: Vegan Lemon Curd
For the bread glaze :
- 1 tbsp sugar + 2 tbsp warm milk, stir until the sugar melt : for the bread glaze before baking.
- 1 tbsp sugar + 1 tbsp warm water, stir until the sugar melt: for the bread glaze after baking.
- Mix the yeast with warm milk, let it turn into foamy and activate. Add into the bowl of the stand mixer, add sugar, starter, 2 tbsp vegan lemon curd, sieve in all the flour and spices, start with lower speed to work for two minutes, then switch to medium high speed for two more minutes. When the mixture start to come together, add oil and dry fruits, continues the medium high speed work for about five minutes more, check the dough is smooth and elastic. Then have the dough complete the 1st round of proofing, about 1 1/2 to 2 hours, I leave it in the room temperature about 13°C, until double in size, if your room temperature is warmer, the time will be shorter.
- Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Roll into ball shapes. Place them onto a lined baking tray, about 1 cm apart. Cover with cling wrap, let it proof for another 30 to 40 minutes at room temperature, until the buns double in size.
- Preheat the oven to 350°F/175°C/150°C (fan oven), or gas mark 4.
- Now, prepare the bread glazing by mixing the warm milk with the sugar until dissolved completely, brush all over the breads, fill the icing bag with the vegan lemon curd, snip off a corner of the bag and pipe a cross pattern over the top of the bread, pop in the preheated oven and bake for 18 minutes until golden brown and cooked through. Remove the bread out and cool on a wire rack.
- For the top glazing, mix the sugar and the warm water until dissolve, brush all over the top of the buns. Serve warm with a dollop of lemon cured, butter. Mmm delicious!
- Since I found out to use the dough starter to make the bread is the best and without any failure at all. But if you’re happy to use your own way to make bread, use your own choice, it won’t be any problem.
- Brush a layer of sugar syrup after the bread cooked, is optional, it just make the bread more shiny and tastier, you can skip it if you don’t like it.
- Just use the ordinary flour paste to make the cross pattern is fine, but I like it a bit difference!