SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.1 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Vegan spicy fruit buns (hot cross buns) calories by ingredient
Report Inappropriate Recipe

Vegan spicy fruit buns (hot cross buns)

Submitted by: PHRASER

Introduction

We don't celebrate easter, but still like the spicy fruit buns. We use the white paste to make other shapes on top! This is my adaptation of the UK Vegetarian society 'vegan friendly' recipe. It could be tweaked to be less calories by using less sugar, fruit (I like mine very fruity) and margerine, and leaving the white markings off. You can substitute up to 1/3 of the strong bread flour with wholemeal strong bread flour without ill-effects - more than this and the buns are too heavy.
One bun plus some fruit and a soy latte makes a great breakfast!
We don't celebrate easter, but still like the spicy fruit buns. We use the white paste to make other shapes on top! This is my adaptation of the UK Vegetarian society 'vegan friendly' recipe. It could be tweaked to be less calories by using less sugar, fruit (I like mine very fruity) and margerine, and leaving the white markings off. You can substitute up to 1/3 of the strong bread flour with wholemeal strong bread flour without ill-effects - more than this and the buns are too heavy.
One bun plus some fruit and a soy latte makes a great breakfast!

Number of Servings: 12

Ingredients

    Buns:
    350g plain bread flour ('high grade' or 'strong' flour)
    1.5 tsp mixed spice
    1.5 tsp cinnamon
    1 sachet (about 8-10g) of active dry yeast
    25g caster sugar (all sugar in Australia is vegan - pick an appropriate granulated sweetener for your area)
    75g each of dried currants and sultanas (you can use any dried fruit you want... diced apricots, cranberries, cherries etc)
    finely grated rind of 1 lemon
    75g lite vegan margerine (I used Olivani Lite), melted - could use vegetable oil instead but calories would be higher
    175mL lite (1.5% fat) soy milk, warm

    White decoration:
    50g plain flour
    25g lite vegan margerine, chilled)
    cold water to combine

    (If you want to glaze them: 25g sugar and 30 mL water - not in nutrition information).

Directions

Buns:
1.Mix the yeast and sugar in a small bowl. Gradually add the warm soy milk (make sure it's warm but not hot - kills the yeast). Yeast should start to froth and bubble. Give it 5 minutes to activate while you do the next step.
2. Sift the flour and spices into a large bowl. Make a well in the centre.
3. Add the yeast mixture, stir to combine using a wooden spoon.
4. Add the dried fruit, lemon rind, margerine or oil and mix well until a dough forms, adding more flour if it's too moist. If too dry, add a little warm water.
5. Lift out on a floured surface and knead well for 10 minutes (or put it in a stand mixer with a dough hook).
6. Put back in the bowl and cover with plastic wrap or tea towel. Put in warm place to rise until doubled (2-3 hours).
7. Punch dough down, knead again for 5 minutes.
8. Cut or shape with your hands into 12 even pieces. Place them on a tray, cover with tea towel or plastic wrap, back to the warm place to rise again for another hour or so. Put the oven on to heat at 180 degrees C and make the white decoration (recipe follows).
9. Once risen, pply glaze (if using - not in nutrition info) and white decoration, then bake for 20 minutes or until golden brown.
10. Enjoy warm from the oven, or toasted/reheated, or as they are. Good spread with margerine, nut butters, chestnut spread, etc. Can be frozen once baked.

White decoration:
1. Place margerine and plain flour into a food processor and process until it looks like fine breadcrumbs (or rub in with your fingers if you don't have a food processor - like making scones).
2. Add small quantities of cold water 1 tsp at a time and continue to process until a stiff dough is formed.
3. Roll out into thin strips, chill until required, then use to decorate the buns (after glazing, if desired).

Optional glaze (not in nutrition info):
1. Combine sugar and water in a saucepan, cook over low heat until sugar dissolved
2. Brush onto buns after second rising and before applying the white decoration.

Serving Size: Makes 12 buns

Number of Servings: 12

Recipe submitted by SparkPeople user PHRASER.






Great Stories from around the Web


Rate This Recipe