Suma Member Recruitment Class C Driver – Greenford UB6
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Suma Member Recruitment
Class C Driver – Greenford UB6
We’re pleased to announce that we are recruiting new members to strengthen our Greenford Distribution Hub, and bring new ideas and skills to our growing worker co-operative.
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Home » Baking, Desserts and Puddings, Kids, Recipes, Vegan

Vegan Friendly Hot Cross Buns

Submitted by on March 29, 2013 – 11:54 amNo Comment

Hot Cross Buns

Vegan Friendly Hot Cross Buns

“Hot cross buns, hot cross buns,
One a penny, two a penny,
Hot cross buns.
If you have no daughters,
give them to your sons,
One a penny, two a penny,
Hot cross buns.”

Ingredients
750g wholemeal flour
35g fresh yeast (15g dried yeast)
100g currants
1 tsp allspice
1 tsp cinnamon
50g mixed peel
425ml water (cold or tepid not hot)
4 tblsp cold pressed oil
12g sea salt
honey or rice syrup to glaze

Method
1. Place half the flour and all the peel in a bowl.
2. In a separate bowl place the yeast, oil, allspice, cinnamon and water. Leave until the yeast is active, i.e. bubbles appear on the surface.
3. When the yeast is active add to the flour and peel. This will be a thick batter. Beat well.
4. Leave batter mixture until it has doubled in size.
5. When it has doubled in size add salt. We do not add salt before this stage because it kills the yeast.
6. Beat the mixture well and slowly add the rest of the flour until you get a soft dough. This is important- the stiffer the dough, the heavier the buns and we are hoping to have light, soft hot cross buns. You may not need all of the flour- it depends on the absorbency.
7. Shape the buns (50g of dough gives a good sized bun) and place on an oiled baking sheet.
8. Place a pastry cross, cut a cross or pipe a choux pastry cross on the top and leave to rise.
9. Heat oven to 250°C/450°F/gas mark 7. It is important that the buns are cooked in an oven at this temperature.
10. When the buns have doubled in size, cook for 14 minutes in the hot oven.
11. Upon taking them out of the oven glaze with honey or rice syrup.

This recipe was taken from the Wholefood Easter Cookery book, a lovely pamphlet we have had in the Suma archive since 1982! It was written by The Wholefood Cookery School, Leicester.

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